Chinese Cusin: Main Course Portion:2-4 Ingredients: 1 lb flour noodles 10 1/2 oz boneless chicken breast, skinned 1 egg white 2 1/2 tbsp...
Chinese Cusin: Main Course Portion:2-4
1 lb flour noodles
10 1/2 oz boneless chicken breast, skinned
1 egg white
2 1/2 tbsp corn starch (corn flour) dissolved in 1 1/4 tbsp water
13 tbsp vegetable oil (or lard)
7 oz chives, washed well and cut into 1 inch sections
Salt to taste
1 cup chicken broth
1/4 tsp MSG
1-Shred the chicken breasts. Mix the egg white and the corn starch-water into a paste and coat the chicken shreds.
2-Heat 4 1/2 tbsp of the oil in a wok to about 212 degrees F. Add the chicken shreds and cool, stirring, until they turn white. Pour out the oil and set it aside.
3-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.
4-Boil the noodles 3 times with little water. After the final boiling rinse in cold water and drain well.
5-Heat 4 1/2 tbsp of the oil, including that used earlier, in the wok until the oil surface ripples. Tilt the wok to swirl the oil around.
6-Add the noodles in an even layer. Shallow-fry them, swirling the wok so they will be cooked evenly. Fry until browned on one side, then slide the wok, scoop or a spatula under the noodles and turn them over.
7-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.
8-Cover the wok and simmer for 1 minute, or until the noodles absorb the sauce. Toss the noodles with chop sticks or a fork and add the chicken shreds.
Stir, remove, and serve.