Steps to Prepare Aroma Black Summer Truffle Chips Hong Kong

Hong Kong-Style Chicken Chow Mein

Big thanks to sarah for suggesting this snack!

Recipe Summary Hong Kong-Style Chicken Chow Mein

A delicious chow mein with crispy noodles.

Ingredients | Aroma Black Summer Truffle Chips Hong Kong

14 ounces skinless, boneless chicken breast, thinly sliced

1 egg white, beaten

2 teaspoons cornstarch

1 teaspoon sesame oil

1 (8 ounce) package Chinese egg noodles

2 tablespoons vegetable oil, or as needed

½ cup chicken broth

3 spring onions, chopped, or to taste

1 ½ tablespoons light soy sauce

1 tablespoon rice wine (sake)

½ teaspoon ground white pepper

½ teaspoon ground black pepper

1 tablespoon cornstarch

2 teaspoons water

2 tablespoons oyster sauce

1 cup fresh bean sprouts, or to taste

Directions

Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.

Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.

Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.

Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.

Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.

Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.

Info | Aroma Black Summer Truffle Chips Hong Kong

prep: 20 mins cook: 22 mins total: 42 mins Servings: 4 Yield: 4 servings

TAG : Hong Kong-Style Chicken Chow Mein

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes, Stir-Fry,