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Shanghai Chicken

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<p><a href="http://commons.wikimedia.org/wiki/File:Kwetiau_Kuah_Ayam_-_rice_noodles_and_chicken.jpg">Image Credit</a></p>
Ingredients
  Egg noodles 2 Ounce (50 Gram)
  Oil 2 Tablespoon
  Fresh ginger root piece 2 Inch, peeled and shredded (1 Piece)
  Garlic 3 Clove (15 gm), sliced
  Chicken breasts 1 Pound, boned, skinned, very thinly sliced (500 Gram)
  Carrot 1 , cut into flowers
  Spring onions 3 , finely sliced
  Celery sticks 2 , thinly sliced
  Canned bamboo shoots 8 Ounce, drained and sliced (1 Can, 250 Gram)
  Green pepper 1 , cored, deseeded and shredded
  Bean sprouts 6 Ounce (175 Gram)
  Salt To Taste
For glaze
  Corn flour 1 Tablespoon
  Soy sauce 1 Tablespoon
  Dry sherry 6 Tablespoon
  Stock 2 Tablespoon
  Chili powder 1 Pinch
Directions

GETTING READY
1) In a jug, place noodles and pour in boiling, salted water to cover.
2) Place the lid on and soak the noodles for at least 8 minutes, before draining the water.
3) In a bowl, combine all the glaze ingredients and season with salt.

MAKING
4) In a wok, add oil to heat up.
5) Add ginger and garlic to stir-fry for 1 minute.
6) Add the chicken and continue stir-fry for 1 minute.
7) Now add carrot, spring onions, celery, bamboo shoots and pepper. Stir-fry properly for another 30 seconds.
8) Finally place the noodles and bean sprouts in the wok and stir-fry for 30 seconds.
9) Pour in the glaze by turning off heat.
10) Toss thoroughly to coat all the ingredients with the sauce.

SERVING
11) Garnish with spring onion flowers before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
4

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