Ginger And Spring Onion Chicken With Egg Noodles 薑蔥雞塊撈麵

This is one of our must order dishes at our local Chinese. Some of you might be more familiar with the mud crab or lobster version, this is pretty delicious if you only want to spend a fraction of the other 2 versions. This is the first attempt and I must say it tasted just like what I remember. If you want to spend a bit more on a mud crab or lobster, the method is the same.

P.S The photos are horrendous so I hope it wouldn't stop you from trying. I will certainly be making this again, photos will be updated then.

Serves 3

you'll need;

3/4 of a free range chicken, chopped into pieces

10 cm piece of ginger, sliced

3 garlic cloves, chopped

1/2 onion, sliced

4 spring onions, cut into 2" lengths

4 tbs of oyster sauce

dash of sesame oil

dash of soy

dash of Chinese cooking wine

dash of white pepper

2 cups of chicken stock

corn flour solution

fresh egg noodles (1.5/person)*
*Cook noodles with plenty of hot water for 15 seconds, remove and rinse in a big pot of cold water. Bring the water back to a rapid boil, return noodles and cook til al dente.

Prepare the vegetables.

Fry chicken pieces til golden.

Saute garlic and ginger til fragrant, add in the chicken and continue to cook for a minute on high heat.

Add seasonings and stock, bring it to a boil then chuck in the onions and continue to cook for a further minute. Check for seasonings and thicken the sauce with a little corn flour solution. Pour the everything over the awaiting cooked noodles.

Serve immediately with cut chillies and soy or Cantonese style chili oil.