LEE KUM KEE

Pan Fried Chicken on Crispy Noodles

Serves 4

“This noodle dish is a great favourite of many dim-sum diners in Hong Kong and Canton. In fact, I love it so much I tend to order it whenever I can. Pan-fried so that thin, crispy fresh egg noodles are browned on both sides, and then served with a shredded chicken sauce, it makes a wonderful finale to any dim sum meal. As with noodles in general, this dish is enjoyable anytime and one can see people eating it throughout the day, not just after dim-sum.

It combines the crispy texture of the noodles with the softness and blandness of the chicken breasts. In this recipe the chicken is velveted, that is, coated with egg white and cornflour, to keep the meat moist and tender. The result is a comfort dish elevated to a simple culinary delight.” – Ken Hom

Ingredients

225g boneless chicken breasts, skinned and finely sliced
225g dried thin Chinese egg noodles
3 tbsp groundnut or vegetable oil (for pan frying the noodle)
2 tbsp groundnut or vegetable oil (for pan frying the chicken)
175g fresh bean sprouts
2 tbsp shaoxing rice wine or dry sherry
300ml chicken stock
1 tbsp cornflour mixed with 1½ tablespoons water
1 tsp salt
½ tsp freshly ground black pepper
3 tbsp spring onions, finely sliced for garnish

Marinade

1 egg white
2 tsp cornflour
1 tsp salt
½ tsp freshly ground white pepper

Method

1 Combine the chicken, egg white, cornflour, salt and pepper in a small bowl. Mix well and leave in the refrigerator for at least 20 minutes.
2 Blanch the noodles for 2 minutes in a large pot of salted boiling water or accordingly to the package instructions. Drain them well.
3 Heat a large frying pan until it is hot, then add 1½ tablespoons of oil. Spread the noodles over the surface evenly, turn the heat to low and allow the noodles to turn brown slowly. This should take about 5-8 minutes.
4 When the noodles are brown, gently flip them over and brown the other side, adding more oil if needed. When both sides are browned, remove the noodles and keep warm.
5 Heat a wok until it is very hot and then add oil. When the oil is very hot, remove the wok from the heat, and immediately add the chicken shreds, stirring vigorously to keep them from sticking. When the chicken pieces turn white (this should take 2 minutes), quickly drain the chicken and all of the oil in a stainless steel colander set in a bowl. Discard the oil.
6 Clean the wok and reheat it over high heat. Now add the bean sprouts, rice wine, Lee Kum Kee Double Deluxe Soy Sauce , chicken stock, salt, and pepper. Bring the mixture to boil and add the cornflour mixture. Bring it to a simmer again. Return the chicken to the sauce and give the mixture a few stirs. Pour this over the noodles, garnish with the spring onions and serve at once.
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Love Home Taste - Chinese New Year - Ken Hom's Pan Fried Chicken on Crispy Noodles with Lee Kum Kee

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