Recipe Ingredient
- 300g crispy noodles or yee mein
- (A) Combine:
- 2 tbsp garlic oil
- 1/4 tsp thick soy sauce
- 1/2 tsp sesame oil
- Sauce or gravy:
- 200g chicken meat, shredded
- 1 black mushroom, soaked and cut into thin strips
- 75g Chinese cabbage, cut into 1cm-wide strips
- 2 stalks spring onion - use only white portion, cut into 2cm strips and cut again into longitudinal strips (soak in water to make crunchy)
- 100g crabmeat
- Ginger wine (1 tbsp ginger juice and 1 tbsp Shao Hsing Hwa Tiao wine)
- 600ml stock
- Thickening (combine):
- 1 tbsp corn flour
- 2 tbsp water
- Seasoning:
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp salt
- Dash of pepper
Instructions
- Soften noodles in boiling water, then rinse with running tap water. Drain well.
- Place noodles on a serving plate. Add ingredients (A) and toss well to blend evenly.
- Heat 3 tbsp oil in wok and add ginger wine. Saute mushrooms and cabbage, then add chicken and stir-fry.
- Add stock and seasoning ingredients and bring to a boil. Add just enough thickening. Turn off the fire and add the egg, just to poach it, then add crabmeat. (The egg gives texture to the gravy.)
- Pour gravy over the noodles. Garnish and serve with sliced red chillies and a sprinkling of spring onion curls. Add a dash of chinese black vinegar (chit choe) for flavour.
