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Ingredients:
1 lb (500 g)
flour noodles
10 1/2 oz (300 g) boneless chicken breast,
skinned
1 egg white
2 1/2 tbsp
cornstarch (corn flour) dissolved in
1 1/4 tbsp water
13 tbsp (200 ml)
vegetable oil (or lard)
7 oz (200 g) chives, washed well and cut into 1
inch (3 cm) sections
1 tbsp salt, or to taste
1 cup (200 ml) chicken broth
1/4 tsp MSG
(optional)
Directions:
1.
Shred the chicken breasts. Mix the
egg white and the
cornstarch-water
into a paste and coat the chicken
shreds.
2. Heat 4 1/2 tbsp (100 ml) of the
oil in a wok to about
212oF(100oC). Add the chicken
shreds and cool, stirring, until
they turn white. Pour out the oil
and set it aside. Mix the chives,
MSG, salt, and stock with the
chicken and bring to a boil. Drain
off and reserve the broth and
seasonings. Place the chicken
shreds in a bowl.
3. Boil the noodles 3 times, as
described in recipes 165 and 166.
After the final boiling rinse in
cold water and drain well.
4. Heat 4 1/2 tbsp (100 ml) of the
oil, including that used earlier,
in the wok until the oil surface
ripples. Tilt the wok to swirl the
oil around. Add the noodles in an
even layer. Shallow-fry them,
swirling the wok so they cook
evenly. Fry until browned on one
side, then slide the wok scoop or
a spatula under the noodles and
turn them over. Sprinkle the other
4 tbsp of oil around the edges and
shallow-fry the noodles until
browned on the other side. Add the
reserved chicken broth. Cover the
wok and simmer for 1 minute, or
until the noodles absorb the
sauce. toss the noodles with
chopsticks or a fork and add the
chicken shreds. Stir, remove, and
serve.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
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