Chicken Pan-Fried Rice Noodles, Cantonese Style

This is a very common dish in Cantonese cooking. You can also order it in a Cantonese restaurant. It is very easy to make. Enjoy.

Ingredietns

Rice Noodles

One pack of rice noodles, Cantonese style. You can buy it at a Chinese grocery store

Meat

Fresh boneless chicken breasts, 6 oz

Vegetables

Yu Choy, 2 oz

Marinate

Salt, one teaspoon
A hint of sugar
Light soy sauce, one teaspoon
Sesame oil, two drops
A hint of white pepper
A hint of cooking wine
Cornstarch, one teaspoon

Sauce

Oyster flavored sauce, one tablespoon
Light soy sauce, one tablespoon
A hint of salt
A hint of sugar
Cornstarch, two tablespoons
Water, half a bowl
Mix all ingredients well and set aside

Oil

Vegetable oil, 8 tablespoons

Method

Rinse the chicken and cut it into thin slices
Mix the chicken with the marinate and put it in refrigerator until use
Wash the Yu Choy and cut it into halves. Cook it in boiling water for half a minute and drain and set aside
Unfold the sheets of noodles and cut each sheet into sticks of half-inch wide and 6-inch long
Heat the wok with 4 tablespoons of oil until just hot
Turn the heat to medium high and put the noodles into the wok. Sprinkle salt and add two tablespoons of light soy sauce and a drop of sesame oil over it. Toss the noodles. Cook it until the noodle sticks become soft. Then put them onto a plate
Heat 4 tablespoons of oil and pan-fry the chicken until fully cooked
Mix the sauce again and pour it into the chicken and mix them well. Bring to a boil. If the sauce becomes too thick, add cold water
Add the Yu Choy and mix well. Pour over the prepared noodles and serve

This entry was posted on Tuesday, May 31st, 2011 at 12:00 pm and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.