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Hong Kong Chilli Chicken Chow Mein

Serves Up to 4 People

Prep time: 20 min Cook time: 30 min


1. 225 g fresh thin Chineseegg noodles
2. 225 g skinlesschicken breast fillets, finely sliced
3. 1 egg white
4. 2 tsp cornflour
5. drizzlesesame oil
6. 1/2 tsp freshly ground white pepper
7. groundnut or vegetable oil, for frying
8. 3 tbsp chopped spring onions, plus extra to garnish
9. 2 tbsp shaosing rice wine, or dry sherry
10. 1 tbsp lightsoy sauce
11. 300 ml chicken stock
12. 1 tbsp cornflour
13. 2 tbsp oyster sauce
14. 175 g bean sprouts


1. In a large saucepan of boiling water, blanch the egg noodles for 3 minutes, then drain and plunge into cold water. Drain thoroughly, then set aside.
2. Combine the chicken, egg white, cornflour, sesame oil and white pepper in a bowl. Add 1 teaspoon of salt and mix well. Place in the refrigerator to marinate for at least 20 minutes.
3. Heat a frying pan until it is hot, then add groundnut or vegetable oil to a depth of 3cm. Allow the oil to get very hot, then evenly spread out the blanched noodles in the pan, turn the heat to low and allow them to brown slowly � this should take about 5 minutes. When the noodles are brown, gently flip them over and brown the other side, adding more oil if needed. When both sides are browned, remove the noodles and drain them on kitchen towel.
4. Heat a wok until it is very hot then add 3 tablespoons of groundnut or vegetable oil. When the oil is very hot, remove the wok from the heat and immediately add the chicken, stirring vigorously to prevent sticking. When the chicken pieces have turned white (about 2 minutes), quickly drain the chicken in a stainless steel colander set over a bowl. Discard the oil.
5. Reheat the wok over a high heat (there should still be some oil left over from the chicken). Add the spring onions, rice wine, soy sauce and chicken stock, plus 1 teaspoon of salt and � teaspoon freshly ground black pepper. Bring the mixture to a boil. Meanwhile, in a small dish, dissolve the cornflour in 1� tablespoons of water, stirring until smooth.
6. Add the cornflour mixture to the wok followed by the oyster sauce, then return the sauce to a simmer. Add the beansprouts and drained chicken and give the mixture a few stirs. Arrange a bed of noodles on the plate, then arrange the sauce on top. Pour the sauce over the noodles, garnish with spring onion and serve at once.