Chicken on Crispy Noodles

Ingredients

1. Egg White - 1
2. Black Pepper - 1/2 tsp
3. Chicken Stock - 300 ml
4. Cornflour - 2 tbsp
5. Groundnut Oil - 3 tbsp
6. Oyster Sauce - 2 tbsp
7. Salt - 1 tsp
8. Shaoxing Rice Wine - 2 tbsp
9. Soy Sauce - 1 tbsp
10. Thin Chinese Egg Noodles - 225 grams
11. Water - 25 ml
12. Fresh Beansprouts - 150 grams
13. Spring Onions - 3
14. Chicken Breast - 300 grams

Method

1. In a small bowl, combine the chicken pieces with egg white, cornflour, a pinch of salt, and a dash of white pepper. Stir until everything is well coated. Cover the bowl and place it in the fridge for at least 20 minutes to let the flavours develop.
2. Bring a large pan of salted water to a boil. Add the noodles and cook for 2 minutes until just tender. Drain thoroughly and set aside.
3. Heat a non-stick frying pan over medium-high heat. Once hot, add about 1½ tablespoons of oil and spread the drained noodles evenly across the base of the pan. Reduce the heat to low and cook slowly until the underside turns golden and crisp – this will take around 5 minutes.
4. Carefully turn the noodles over using a wide spatula or fish slice. Add a little more oil if the pan looks dry, and cook the other side until equally browned. Once both sides are crispy, transfer to a serving plate and keep warm while you prepare the rest of the dish.
5. In a small saucepan, bring 300ml water to a boil. Remove from the heat and immediately stir in the marinated chicken, using a chopstick or fork to separate the pieces. After about 2 minutes, once the chicken turns white, drain well and discard the cooking water.
6. Heat a wok or large frying pan over high heat. Once hot, add the bean sprouts, followed by the rice wine, oyster sauce, soy sauce, chicken stock, black pepper, and a pinch of salt. Stir and bring to the boil.
7. Mix 1 teaspoon of cornflour with a tablespoon of water, add this to the wok and simmer briefly to thicken the sauce. Return the cooked chicken to the wok and stir to coat it in the sauce. Taste and adjust seasoning if needed.
8. Pour the hot chicken and sauce over the crispy noodles. Garnish with sliced spring onions and serve immediately.

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