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
