Dry Chicken Chop Shanghai Noodle

Dry Chicken Chop Shanghai Noodle.jpg

Ingredients
5 pieces chicken leg/breast meat
Chopped spring onions
Cucumber – cut into thin strips
Carrots – cut into thin strips
Sambal Belacan (optional)
Crispy tempura flour (for coating)

Seasoning Ingredients
1/2 tsp each – salt & pepper
2 tbsp Self raising flour
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 egg – lighty beaten
2 tbsp corn flour
1 tbsp Shaoxing Jiu

(Cleaned chicken. remove excess fat, remove bones and pound meat lightly with the blunt edge of a cleaver to tenderise. Marinate with seasoning ingredients for at least 4 hours. Coat with crispy tempura flour and deep fry till crispy and golden brown. Drain and set aside).

1 packet Shanghai Noodle (340 g)
3 cloves minced garlic
4 shallots – sliced thinly
11/2 tbsp hot bean paste
90 g Sichuan vegetable, washed, cut into thin strips and soaked in water

Sauce Ingredients
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tbsp Shaoxing Jiu
1 tbsp black vinegar
2 tbsp chilli oil
1 tsp sesame oil
Dash of white pepper
2 tsp sugar
1 tbsp corn flour

200 ml chicken stock

Method

Boil dried noodles. Drain and mix with with 2 tbsp oil.

1) Combine sauce ingredients with chicken stock.

2) Heat oil in a wok, add minced garlic and shallots and hot bean paste, and fry till fragrant. Add sichuan preserved vegetable and stir fry for one minute. Add seasoned stock and simmer until sauce thickens. Adjust taste to your preference.

3) Divide cooked noodles into 4-5 individual serving plate. Add 2-3 tbsp of the sauce into each plate and mix well. Sprinkle with chopped spring onion and top with chicken chop and garnish with cut cucumber and carrots. Serve hot with sambal belacan. (if desired)

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