Hokkien Noodle Stir Fry With Chicken Food

STIR-FRY OF CHICKEN WITH HOKKIEN NOODLES

Steps:

• Blanch the broccoli florets by placing them in a covered microwave-safe dish with ¼ cup of water. Microwave for 2½ minutes at high power. Alternatively, blanch the broccoli in boiling water for 2 minutes. Heat a wok until it is very hot and add the oil around the top edge so it runs into the bottom of the wok. Add the onion, garlic, ginger and chilli and toss until the garlic starts to brown, about 1 minute. Add the sliced chicken, season with a little salt and stir-fry until the chicken starts to brown. Add the oyster sauce, soy sauce, pepper, sugar and chicken stock, and bring to a boil. Taste the sauce forming in the wok. It should be strong and flavourful. Adjust the seasoning as desired. Add the broccoli and noodles to the wok and mix well to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. Add the basil then pour over the cornflour mixture, stirring through until the sauce is thickened and coating the noodles. Transfer to a plate and garnish with basil leaves and fried shallots. Adam's tip To separate hokkien noodles in their bag, poke a few holes in the bag and massage the noodles. Once separated, you can even microwave them in the bag before stirring them into the wok, which can really speed up the cooking process.

HOKKIEN NOODLE STIR FRY WITH CHICKEN

Steps:

• In a 2-cup liquid measuring cup mix garlic, chili pepper, cilantro, lime zest, ginger, sesame seeds, sesame oil, soy sauce, rice vinegar and honey together.
• Pour half of the mix into a bowl, add the chicken pieces to the bowl, cover and marinate in the fridge for 30 minutes. Cover and transfer the remaining half of the sauce that's still in the liquid measuring cup to the fridge as well. (This will become the stir fry sauce.)
• Drain the chicken into a colander, discarding the marinade it was in.
• Fry the chicken in two batches: heat half of the oil in a non-stick pan on high heat until shimmering, then fry half of the chicken until cooked through and starting to brown on the edges. Take the chicken out of the pan and set aside. Wipe the inside of the pan with a paper towel to remove any burned bits from it, then repeat with the remaining chicken.
• Wipe the inside of the pan with a paper towel again, then add the broccoli to it. Pour in ½ cup of cold water, bring to a boil and boil uncovered until all the water has evaporated, stirring the broccoli around a few times.
• Add the chicken back to the pan.
• Add the noodles to the pan. (Add the cold noodles directly from the pouches to the pan.)
• Whisk the corn starch into the sauce mix that's still in the liquid measuring cup and pour into the pan.
• Bring the sauce to a full boil, then take off the heat.
• Sprinkle with chopped mint leaves and serve immediately.

PORK STIR FRY WITH HOKKIEN NOODLES

Steps:

• Place noodles in a bowl and cover with boiling water.
• Stand for 3 minutes or until noodles seperate.
• Drain.
• Heat half the peanut oil in a wok over heat.
• Add half the pork and stir fry for 1-2 minutes till light brown.
• Transfer to plate and cover with foil.
• Repeat with remaining pork.
• Reduce heat to medium, add sesame oil to wok and cook ginger and capsicum for 1 minute.
• Add noodles, soy, hoisin, rice wine, shallots and corriander.
• Cook for 2 minutes stirring constantly.
• Add pork and bok choy for 2 minutes.
• Serve with sesame seeds.

ORIENTAL HOKKEIN NOODLE SHERRY CHICKEN STIR FRY

Steps:

• Using a sharp knife, trim the fat from the chicken, and slice it into strips.
• In a small bowl, combine the soy sauce and sherry.
• Add the chicken, and mix well.
• Allow to marinate for at least an hour.
• Add the egg to the chicken, and mix thoroughly.
• Put the cornflour in a shallow dish, and dredge the chicken in it, a few pieces at a time, placing the dredged pieces on a wire cooling rack, making sure that they are not touching each other.
• Allow the chicken to rest, untouched, for 30 minutes. Be sure to reserve the cornflour for later use.
• Tip out the liquid from the bowl that you were using to marinate the chicken.
• In that bowl, add the boiling water, chicken stock powder, and sugar.
• Stir until the sugar has dissolved, then add the remaining sauce ingredients.
• Set sauce aside for now.
• Set oven to 50ºC (Keep warm temperature).
• Dredge the chicken in the cornflour that you reserved from earlier. You may need to add some more cornflour to coat all of the chicken pieces.
• Heat 3 tbsp oil in a wok, and add the chicken, shallow-frying for about 2 minutes, stirring constantly, until golden.
• Remove from heat, and put chicken on a plate lined with paper towels, and place in the oven. (I also put the sliced carrot on a plate, and place that in the oven at this point - It helps to make the carrot a little bit more tender, so you don't have to cook it for as long, later).
• Clean the wok, and add 1 tbsp of fresh oil.
• Add the ginger and garlic to the oil, while it is heating.
• Once the oil is hot, add the sauce, followed by all of the vegetables, and the noodles.
• Stir fry for 1 - 2 minutes, then add the chicken.
• Reduce heat, and stir through for a further minute.
• Serve, and enjoy.