Egg Noodles And Chicken
|Chicken breast||2 Tablespoon (Raw)|
|Monosodium glutamate||To Taste (Ve-Tsin)|
|Ginger sherry||1⁄2 Teaspoon|
|Sesame oil||2 Drop (Few Drops Required)|
|Fresh ginger slices||1 , finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Egg noodles||1 (Round Variety)|
|Peanut oil||3 Teaspoon|
|Hot chicken stock||1 Cup (16 tbs)|
Cut the raw breast of chicken diagonally into thin slices.
Put them in a basin.
Add a pinch each salt and Ve-Tsin, few shakes pepper, sherry, sesame oil, ginger and garlic and work them all well together.
Drop the noodles into boiling water, cook for 3-4 minutes.
Rinse in cold water and drain well.
Heat 2 teaspoons peanut oil in a frying-pan.
Add the prepared chicken and toss it about for 2-3 minutes.
Add 1/4 pint (U.S. 5/8 cup) chicken stock and cook for 1 minute.
Blend the cornflour with the water, stir it in and cook for 1 1/2 minutes.
Reheat the noodles in 4-5 tablespoons chicken stock, 1 teaspoon peanut oil and further seasonings.
Place in a heated dish and cut with scissors into suitable lengths.