Name: Hong Kong-Style Chicken Chow Mein
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Skinless, boneless chicken breast, thinly sliced - 14 ounces; Egg white, beaten - 1; Cornstarch - 2 teaspoons; Sesame oil - 1 teaspoon; Chinese egg noodles - 1 (8 ounce) package; Vegetable oil, or as needed - 2 tablespoons; Chicken broth - ½ cup; Spring onions, chopped, or to taste - 3; Light soy sauce - 1 ½ tablespoons; Rice wine (sake) - 1 tablespoon; Ground white pepper - ½ teaspoon; Ground black pepper - ½ teaspoon; Cornstarch - 1 tablespoon; Water - 2 teaspoons; Oyster sauce - 2 tablespoons; Fresh bean sprouts, or to taste - 1 cup

Ingredients for - Hong Kong-Style Chicken Chow Mein

1. Skinless, boneless chicken breast, thinly sliced 14 ounces

2. Egg white, beaten 1

3. Cornstarch 2 teaspoons

4. Sesame oil 1 teaspoon

5. Chinese egg noodles 1 (8 ounce) package

6. Vegetable oil, or as needed 2 tablespoons

7. Chicken broth ½ cup

8. Spring onions, chopped, or to taste 3

9. Light soy sauce 1 ½ tablespoons

10. Rice wine (sake) 1 tablespoon

11. Ground white pepper ½ teaspoon

12. Ground black pepper ½ teaspoon

13. Cornstarch 1 tablespoon

14. Water 2 teaspoons

15. Oyster sauce 2 tablespoons

16. Fresh bean sprouts, or to taste 1 cup

How to cook deliciously - Hong Kong-Style Chicken Chow Mein

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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

5 . Stage

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

6 . Stage

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.