Chicken Chow Mein With Mushrooms
|Chinese egg noodles||4 Ounce (100 Grams)|
|Boneless chicken breasts||8 Ounce (2 Breasts, Each Of 4 Ounce Or 100 Grams)|
|Light soy sauce||3 Tablespoon|
|Dry sherry||1 Tablespoon|
|Groundnut oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), peeled and bruised (Large Cloves)|
|Button mushrooms||4 Ounce, wiped (100 Grams)|
|Orange pepper||1 Small, deseeded and diced|
|Green pepper||1 Small, deseeded and sliced|
|Ham||4 Ounce, trimmed and cut into thin strips (100 Grams)|
|Bean sprouts||4 Ounce, rinsed (100 Grams)|
|Sesame oil||2 Teaspoon|
Cook the egg noodles in boiling salted water for 5 mins, or until cooked.
Drain, then plunge into cold water and leave until completely cold.
Drain and reserve.
Discard skin and any fat from chicken.
Cut into small chunks and place in a shallow dish.
Mix soy sauce with the sherry, then pour over the chicken.
Cover and leave to marinate in the fridge for at least 1 hr, turning occasionally.
Heat the groundnut oil in a wok or large saucepan and fry the garlic for 2 mins.
Add the chicken to the wok or pan and stir-fry for 4 mins until the chicken is completely cooked.
Add the mushrooms and peppers, and continue to stir-fry for a further 3 mins.
Add the drained noodles, the ham and bean sprouts, then stir-fry for a further 3 mins.
Sprinkle with sesame oil, fry for a further 1 min, then serve with prawn crackers.