Directions
- 1Cut the chicken chest into thin slices. Then, move it to a bowl.
- 2Add soy sauce, cooking wine, baking soda, corn starch, a little white pepper, and salt to the bowl with the chicken. Mix well.
- 3Slice the sweet onion and chop the cabbage.
- 4Cut the carrots into matchsticks and chop the green onions into three sections. Keep the green onions separate for later.
- 5In a new bowl, mix light soy sauce, dark soy sauce, oyster sauce, a touch of sesame oil, grated garlic, ginger, white pepper, sugar, and a light sprinkle of MSG.
- 6Bring a large wok of water to a boil and cook the noodles for about 20 seconds. Remove and rinse under cold water.
- 7Add the chicken to the wok and cook for about 60 seconds until cooked through. Remove and drain.
- 8Add a little bit of food oil to the wok, then add the vegetables.
- 9Once the vegetables start to soften up, add the sauce around the edge.
- 10Toss in the noodles and chicken, and then the green onions. Toss to combine.
Ingredients
- 1 chicken chest
- 1 bottle soy sauce
- 1 bottle cooking wine
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- 1 pinch white pepper
- 1 pinch salt
- 1 sweet onion
- 1 cabbage
- 2 carrots
- 1 bunch green onions
- 1 light soy sauce
- 1 dark soy sauce
- 1 oyster sauce
- 1 sesame oil
- 1 tablespoon garlic
- 1 tablespoon ginger
- 1 tablespoon sugar
- 1 pinch MSG
- 1 noodles
- 1 food oil
Equipment
knifecutting boardbowlwhiskwoktongscolandergrater
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