Chicken Mei Fun
A delicious and authentic noodles and dumplings recipe for Chicken Mei Fun, prepared with traditional seasonings and techniques.
Ingredients
- • 5 oz (140 g) dried thin rice vermicelli noodles ((yield 1 lb / 450 g after soaking))
- • 8 oz boneless skinless chicken breast (, thinly sliced (or thigh))
- • 2 eggs (, beaten with a pinch of salt)
- • 2 teaspoons Shaoxing wine
- • 1/4 teaspoon salt
- • 1 teaspoon cornflour
- • 2 tablespoons oyster sauce
- • 1 tablespoon Shaoxing wine
- • 1 tablespoon light soy sauce
- • 1 teaspoon dark soy sauce
- • 1 teaspoon sesame oil
- • 1/4 teaspoon white pepper
- • 1/4 teaspoon sugar
- • 3 tablespoons peanut oil ((or vegetable))
- • 1 thumb ginger (, minced)
- • 2 cloves garlic (, minced)
- • 1/2 white onion (, sliced)
- • 1 medium carrot (, julienned)
- • 2 cups cabbage (, shredded)
- • 3 spring onions (, sliced to 2” pieces)
Preparation Steps
Combine the chicken and the marinade in a medium-sized bowl. Mix well and set aside.
Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. I like to cook the noodles 1 minute less than the package indicates. Once done, drain and set aside. Use a pair of scissors to cut the vermicelli into short strands so it’s easier to stir fry with.
Mix all the sauce ingredients in a small bowl and set aside.
Add 1 tablespoon of oil into a big frying pan and heat over medium-high heat until hot. Add the chicken and spread out so the pieces are not overlapping. Sear until the bottom is lightly browned, 2 minutes or so. Flip to cook the other side until the chicken is just cooked through. Transfer to a plate.
Pour in 1/2 tablespoon of oil and add the beaten eggs into the same pan. Lightly scramble the eggs until just cooked. Transfer to the plate with the chicken.
Add the remaining 1 1/2 tablespoons of oil and the garlic, ginger and onion into the same pan. Stir and cook for 1 minute.
Add the carrot and cabbage. Cook and stir for 1 minute, until the carrot just starts to turn soft.
Add the noodles, cooked chicken, spring onions and sauce mixture. Toss with a pair of tongs until the sauce is mixed evenly. Add back the eggs and toss again. Transfer everything to serving plates and serve hot as a main.