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| 1 lb (500 g) flour noodles
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| 1 egg white |
| 13 tbsp (200 ml) vegetable
oil (or lard) |
| 1 tbsp salt, or to taste |
| 1/4 tsp MSG |
| 10 1/2 oz (300 g) boneless
chicken breast, skinned |
| 2 1/2 tbsp cornstarch (cornflour)
dissolved in 1 1/4 tbsp water
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| 7 oz (200 g) chives, washed
well and cut into 1 inch (3
cm) sections |
| 1 cup (200 ml) chicken broth
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- Shred the chicken breasts. Mix
the egg white and the cornstarch-water
into a paste and coat the ch
 icken
shreds.
- Heat 4 1/2 tbsp (100 ml) of
the oil in a wok to about 212oF(100oC).
Add the chicken shreds and cool,
stirring, until they turn white.
Pour out the oil and set it aside.
Mix the chives, MSG, salt, and
stock with the chicken and bring
to a boil. Drain off and reserve
the broth and seasonings. Place
the chicken shreds in a bowl.
- Boil the noodles 3 times, as
described in recipes 165 and 166.
After the final boiling rinse
in cold water and drain well.
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- Heat 4 1/2 tbsp (100 ml) of
the oil, including that used earlier,
in the wok until the oil surface
ripples. Tilt the wok to swirl
the oil around. Add the noodles
in an even layer. Shallow-fry
them, swirling the wok so they
cook evenly. Fry until browned
on one side, then slide the wok
scoop or a spatula under the noodles
and turn them over. Sprinkle the
other 4 tbsp of oil around the
edges and shallow-fry the noodles
until browned on the other side.
Add the reserved chicken broth.
Cover the wok and simmer for 1
minute, or until the noodles absorb
the sauce. toss the noodles with
chopsticks or a fork and add the
chicken shreds. Stir, remove,
and serve.
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