The secret is to serve it right away so that the nest of fried noodles loses none of its delectable crispiness and crunch. Very filling and fulfilling, this Chinese staple is quite a treat indeed.
- 500 grms. julienned chicken breasts
- 50 grms. cafrots
- 50 grms. red and green bell peppers
- 50 grms. celery
- 50 grms. kinchay
- 50 grms. white onion
- 50 grms. cabbage
- 50 grms. leeks
- 50 grms. shiitake mushrooms
- 50 grms. snowpeas
- 50 grms. pureed garlic
- 50 grms. pureed ginger
- 1 jigger Chinese wine
- 100 grms. cornstarch
- 2 tbspns. chicken powder
- 2 cups chicken stock
- 50 grms. spring onion
- 500 grms. canton noodles
- 1 liter cooking oil
- 1 tspn. salt & pepper
- Deep fry the canton noodles until crispy and set aside.
- Sauté in wok puree of ginger and garlic, flambé with Chinese wine, chicken and all vegetables. Add in chicken stock, salt and chicken powder. Allow to boil then thicken with dissolved cornstarch. Simmer for a while.
- Bed plates with crispy noodles over the top with stir fry chicken and vegetables. Garnish with kinchay and spring onion.
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