GREAT
CHINESE RECIPES
CHICKEN
NOODLE RECIPE
2
whole chicken breasts
2
sticks celery
1/2
- 283 g packet egg noodles
1/2-teaspoon
salt
1/2-teaspoon
sugar
1
teaspoon dry sherry
½
teaspoon corn flour
Pepper
Oil
for frying
Add
egg noodles to large saucepan of boiling water and boil uncovered for four
minutes, drain, rinse well under cold running water and drain.
Spread
the noodles out on clean tea towel placed over a wire rack and allow to dry
for 1 hour.
Remove
the skin from chicken breasts, cut the meat from breast bones and then cut
into thin strips of approximately 8cm x 1 cm (3 in. x 1/2 in.).
Combine
salt, sugar, dry sherry, corn flour, pepper and chicken and mix well.
Slice
the celery diagonally.
Heat
3 tablespoons oil in pan, add noodles, spread evenly over pan and fry gently
over low heat until golden brown - tilt the pan to brown evenly.
Turn
the whole batch of noodles over and cook on other side until crisp then remove
from pan.
Heat
2 tablespoons oil in the pan, add chicken, cook until chicken just changes
color then remove from pan.
Add
celery, toss in pan for 2 minutes, add chicken and mix well.
Place
noodles on serving plate, top with chicken mixture and pour hot sauce (see
below) over.
SAUCE
1/4
cup lemon juice
1-cup
chicken stock
1-tablespoon
corn flour
1-tablespoon
honey
1-tablespoon
sugar
½
teaspoon grated green ginger
Combine
lemon juice, chicken stock, corn flour, honey, sugar and ginger in a saucepan.
Stir
over medium heat until sauce boils and thickens.
Serves
4.
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