Egg Noodles And Chicken Recipe
Egg Noodles And Chicken is an amazingly easy to prepare side dish which cannot just escape your guest's attention in any party. Try this delicious Egg Noodles And Chicken; I am sure you will get a huge fan following for this!
Ingredients
| 2 tablespoons raw breast of chicken | ||
| Salt and Ve-Tsin | ||
| Pepper | 1 | |
| 1/2 teaspoon ginger sherry | ||
| Few drops sesame oil | ||
| Finely chopped ginger | 1 | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 1 round egg noodles | ||
| Peanut oil | 3 Teaspoon | |
| Hot chicken stock | ||
| Cornflour | 1/2 Teaspoon | |
| Water | 1 Teaspoon | |
Directions
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.
Drain.
Place in a heated dish and cut with scissors into suitable lengths.
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.
Drain.
Place in a heated dish and cut with scissors into suitable lengths.
Chef
