Hong Kong Crispy Noodle with Seafood Gravy
Kwong Cheong Thye Hong Kong Noodle
superior chicken stock
skinless and boneless chicken thigh meat
cut into slices
peeled and de-veined but keep the tail intact
fresh brown shimeji mushroom
xiao bai chye
cut into slices
chinese cooking wine
aka hua diao chiew
3 tbsp water + 11/2 tbsp cornflour
Step 1: Season the chicken
In a bowl, add in the chicken and the chicken seasonings and give it a good mix. Cling wrap the bowl and transfer it to the chiller to marinate for at least 20 mins.
Step 2: Par-boil and deep fry the noodle
In a pot, boil 1L water. Add in noodles and boil it for 2 mins to loosen it.
Remove the noodles from the water and place them on a dry kitchen cloth. Fold the cloth over and press down firmly to dry the noodles.
#Tip: Place noodles in the chiller for 15 mins to dry them further and limit the splattering of oil when frying later.
In a wok, add in 1L oil and heat it up. Add in the noodle and fry till light golden brown. Set aside.
Step 3: Cook the gravy, assemble and serve dish
In a frying pan, heat up 2 tbsp oil. Stir fry shallots and garlic till fragrant.
Add in chicken slices and prawns and fry till they are 3⁄4 cooked.
Add in mushroom, carrot, chye sim. Fry for 30 seconds.
Pour in the chicken stock, oyster sauce, salt and sugar. Stir and simmer the gravy for for 1 min.
Keep stirring the mixture. Add in the flour water gradually. Keep stirring until it thickens. #Tip: Do not add in more cornflour water as the eggs will thicken the gravy thereafter.
Once the gravy has thickened, turn off the fire and add in the eggs. Give a good stir to combine the eggs with the gravy.
Assemble the dish by spooning the ingredients and gravy over the fried noodles. Garnish and serve.