Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Drunken chicken noodles
Serves 2 Starters and mains
Ingredients
- 400g fresh flat rice noodles
- 2tbsp vegetable oil
- 350g boneless, skin-on chicken thighs, cut into 2.5cm pieces
- 2 garlic cloves, crushed
- thumb-sized piece fresh ginger, peeled and sliced
- 3 spring onions, cut into 5cm lengths, whites and greens separated
- 300g choy sum, cut into 5cm lengths, stalks and leaves separated
- 3tbsp oyster sauce
- 2tbsp light soy sauce
- 1tbsp dark soy sauce
- 2tsp chicken stock powder
- 125ml red wine
- 1tbsp cornflour mixed with 2tbsp water
- 1tsp sesame oil, to serve
Method
Put the noodles in a colander or sieve and loosen under hot water, then drain and set aside. Pour the oil into a wok and heat over a medium-high heat, then add the chicken and cook for around 12–18 minutes, turning occasionally, until golden brown and cooked through.
Add the garlic and ginger and fry until fragrant, then add the spring onion whites and choy sum stalks along with the oyster sauce, light and dark soy sauces, chicken stock powder and red wine. Bring to the boil, then add the softened noodles, spring onion greens and choy sum leaves and combine.
Give the cornflour mixture a stir and pour into the noodle sauce, mixing continuously until the sauce reaches your desired consistency. Turn off the heat and drizzle the sesame oil over to serve
Advertisement