Oriental Hokkein Noodle Sherry Chicken Stir Fry

Total Time: 1 hr 35 mins Preparation Time: 1 hr 30 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 250 g chicken thighs (no exceptions, use thigh, not breast)
• 1/4 cup soy sauce
• 1/4 cup sweet sherry
• 1 large egg, lightly beaten
• 1/2 cup cornflour
• 3 tablespoons vegetable oil
• 1 teaspoon chicken stock powder
• 1/2 cup boiling water
• 3 tablespoons sugar
• 1/4 cup soy sauce
• 1/4 cup sweet sherry
• 3 tablespoons rice wine vinegar
• 1 carrot, sliced
• 8 inches celery, sliced
• 1 spring onion, sliced
• 3 mushrooms, sliced
• 1/4 large capsicum, sliced
• 250 g hokkien noodles
• 1 garlic clove, finely chopped
• 1 cm gingerroot, finely chopped

Recipe

• 1 using a sharp knife, trim the fat from the chicken, and slice it into strips.
• 2 in a small bowl, combine the soy sauce and sherry.
• 3 add the chicken, and mix well.
• 4 allow to marinate for at least an hour.
• 5 add the egg to the chicken, and mix thoroughly.
• 6 put the cornflour in a shallow dish, and dredge the chicken in it, a few pieces at a time, placing the dredged pieces on a wire cooling rack, making sure that they are not touching each other.
• 7 allow the chicken to rest, untouched, for 30 minutes. be sure to reserve the cornflour for later use.
• 8 tip out the liquid from the bowl that you were using to marinate the chicken.
• 9 in that bowl, add the boiling water, chicken stock powder, and sugar.
• 10 stir until the sugar has dissolved, then add the remaining sauce ingredients.
• 11 set sauce aside for now.
• 12 set oven to 50ºc (keep warm temperature).
• 13 dredge the chicken in the cornflour that you reserved from earlier. you may need to add some more cornflour to coat all of the chicken pieces.
• 14 heat 3 tbsp oil in a wok, and add the chicken, shallow-frying for about 2 minutes, stirring constantly, until golden.
• 15 remove from heat, and put chicken on a plate lined with paper towels, and place in the oven. (i also put the sliced carrot on a plate, and place that in the oven at this point - it helps to make the carrot a little bit more tender, so you don't have to cook it for as long, later).
• 16 clean the wok, and add 1 tbsp of fresh oil.
• 17 add the ginger and garlic to the oil, while it is heating.
• 18 once the oil is hot, add the sauce, followed by all of the vegetables, and the noodles.
• 19 stir fry for 1 - 2 minutes, then add the chicken.
• 20 reduce heat, and stir through for a further minute.
• 21 serve, and enjoy.