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:
- Shred the chicken breasts. Mix the egg white and the cornstarch-water into a paste and coat the chicken shreds.
- 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.
- Boil the noodles 3 times, as described in recipes 165 and 166.
- After the final boiling rinse in cold water and drain well.
- 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.
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