Hong Kong Style Chicken Chow Mein

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 (14 ounce) package of steam fried chinese noodles
• 4 tablespoons cooking oil
• 2 tablespoons cooking oil
• 4 cups bean sprouts
• 3 green onions, cut to 1-inch
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, shredded
• 8 ounces chicken, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sherry wine
• 1 teaspoon water
• 10 fluid ounces chicken broth
• 4 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons cornstarch
• 2 tablespoons water

Recipe

• 1 mix 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sherry and 1 tsp water in a bowl. marinate chicken in it for approximately 1/2 hour.
• 2 mix 10 fl oz chicken broth, 4 tbsp soy sauce and 2 tbsp oyster sauce. set aside.
• 3 put the steam fried noodles in a pot of slightly salted boiling water. boil for 2-3 minutes, stirring occasionally. do not overcook. when cooked pour into a colander and let drain and dry.
• 4 heat the wok and add the 4 tbsp of cooking oil,swirling to coat the sides. add the steam fried noodles and fry until about half the noodles are browned and crispy. place noodles on an oven-friendly plate and place in the oven at minimum temperature to keep warm.
• 5 add the 2 tbsp of oil to the wok. when oil starts to smoke add the green onions, ginger and garlic for a few seconds until it starts to soften. then add the bean sprouts and stir fry for 1 minute. add the marinated chicken and fry for 3 minutes. add the chicken broth mixture and cook for 3-4 minutes or until chicken is done. mix the corn starch with the water and stir into mix. if gravy does not thicken to your desire add more cornstarch.
• 6 pour over the crispy noodles and serve.