Fried noodles with chicken and kai-lan 菜遠雞肉炒麵

Fried noodles with chicken and kai-lan

Fried noodles with chicken and kai-lan

Cantonese style or Hongkong fried noodles are thin and crispy. Usually you will pour sauce, meat and vegetables above them. In this recipe I have used kai-lan and chicken.

Usually you can find this sort of dish in dim sum restaurants.

 

 

材料:

1. 大約 115 克 =  4 oz, 雞肉
2. 8 棵小芥蘭, 可用菜心
3. 2 片小薑
4. 3 朶冬茹
5. 大約 100 = 3. 5 oz, 炒麵

汆小芥蘭料:

1. 1/2 茶匙雞粉
2. 1/2 茶匙糖
3. 1 茶匙菜油

雞肉醃料:

1. 少許糖
2. 1 茶匙 rum 酒
3. 1/3 茶匙雞粉
4. 1/2 茶匙李錦記蠔油
5. 1/3 茶匙豆粉
6. 1 茶匙水
7. 1 茶匙麻油

調味料:

1. 1 茶匙半李錦記蠔油
2. 1 茶匙生抽
3. 1 茶匙雞粉
4. 1 茶匙豆粉
5. 15 茶匙水, 連浸冬茹水在內

Ingredients:

1. around 115 grams = 4 oz,  chicken meat
2. 8 pieces mini kai-lan / choy sum
3. 2 slies of ginger
4. 3 chinese mushrooms
5. around 100 grams = 3.5 oz, fried noodles

For cook kai-lan:

1. 1/2 tsp chicken powder
2. 1/2 tsp sugar
3. 1 tsp oil

Marinade chicken meat:

1. a pinch of sugar
2. 1 tsp rum
3. 1/3 tsp chicken powder
4. 1/2 tsp Lee kum kee oyster sauce
5. 1/3 tsp corn starch
6. 1 tsp water
7. 1 tsp sesame oil

Seasoning:

1. 1 1/2 tsp Lee kum kee oyster sauce
2. 1 tsp light soy sauce
3. 1 tsp chicken powder
4. 1 tsp corn starch
5. 15 tsp water, inclouding soaked chinese mushrooms water

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