INGREDIENTS
Chicken + Marinade (for 3x required amount)
1kg / 2.2lb Chicken Thighs
4 cloves Garlic
4tbsp White Sugar
2tsp Cooking Salt (or 1tsp Table Salt)
1tsp Chinese 5-Spice Powder
1tsp MSG
2 cubes + 1tbsp liquid Red Fermented Bean Curd (optional)
4tbsp Soy Sauce
2tbsp Hoisin Sauce
2tbsp Oyster Sauce
2tbsp Shaoxing Cooking Wine
2tsp Sesame Oil
3 drops Red Food Colouring (optional)
2tbsp Honey
Noodles
350g / 12oz Thin Rice Noodles (usually labelled as 'vermicelli')
Vegetables
1/2 medium Carrot
1 small Onion
2 Spring Onions (aka Green Onion, Scallions)
Green Cabbage (enough for 350g / 12oz of vegetables total)
Aromatics
4 cloves Garlic
Eggs
2 Eggs
Sauce
1/2tbsp White Sugar
2tsp Curry Powder
1tsp Cooking Salt (or 1/2tsp Table Salt)
1tsp Chicken Stock Powder
2tbsp Soy Sauce
2tbsp Oyster Sauce
1tbsp Shaoxing Cooking Wine
For Cooking
2tbsp + 1tsp Cooking Oil (e.g. vegetable, canola, sunflower etc.)
1tsp Sesame Oil
Salt to taste
METHODS
Step 1: Marinate the chicken
Finely grate the garlic and add to a bowl
Add the remaining marinade ingredients to the same bowl and mix
Trim chicken of any excess fat, skin, connective tissue, bone, cartilage etc. and add to the marinade
Mix to coat the chicken and add to a sealable bag/container
Store in the the fridge for 4-24 hours
Step 2: Cook the chicken
Place the chicken on a tray, elevated with a wire rack. Reserve the left-over marinade and add 2tbsp honey
Air-fry for 15min at 200°C. Alternatively, bake on your ovens highest temperature with the fan on (if it has one)
Remove and brush on the marinade. Flip the chicken and brush the other side
Air-fry for 10min at 200°C or bake at your ovens highest temperature
Continue basting and flipping until the chicken is well caramelised on the outside and there are a few charred spots. Allow to cool
Slice 1/3 of the chicken into 1cm / 0.4in strips. Set aside in a bowl
Slice 1/3 of the chicken into 1cm / 0.4in strips and add to a sealable bag. Store in the fridge/freezer for later use
Dice 1/3 of the chicken into 1cm / 0.4in cubes and add to a sealable bag. Store in the fridge/freezer for later use
Step 3: Prepare the noodles
Bring a pot/wok of water to a boil
Cook the noodles until completely soft
Drain the noodles and shake off excess water
Spread the cooked noodles on a tray and allow to cool
Step 4: Prepare the vegetables
Peel the carrot and slice into thin strips
Slice the onion from root-to-tip into thin strips
Separate the white & green parts of the spring onion. Thinly slice the whites on a sharp angle. Also slice the greens on a sharp angle, but not as thin
Slice the cabbage into thin strips
Add the sliced carrot, onion & cabbage to a bowl. Add the sliced spring onion to a separate bowl
Step 5: Prepare the aromatics
Finely mince (or grate) the garlic and add to a bowl
Step 6: Prepare the Eggs
Crack 2 eggs into a bowl and lightly season with salt. thoroughly beat until fully combined
Heat a carbon steel wok over high heat until smoking (clean the wok if there is any residual starch from boiling the noodles)
Turn the heat to low and drizzle in a little cooking oil. Wipe the oil with paper towel to coat the surface of the wok
Add the beaten eggs and swirl so the eggs coat the surface of the wok. Cover with a lid and cook for 1min
Turn the heat off, remove the lid and gently fold the eggs into a log
Remove from the wok and slice into 1cm / 0.4in strips
Set aside in a bowl
Step 7: Prepare the sauce
Add all sauce ingredients to a bowl and stir to combine
Step 8: Cook the stir-fry
Wipe any residual egg from the wok
Heat a carbon steel wok over high heat until smoking
Add 1tbsp cooking oil and swirl to coat the surface
Add the sliced vegetables (excluding spring onions) and stir-fry for 1min
Add the minced garlic and stir-fry for a further 30sec
Remove from the wok
Wipe any residual vegetables from the wok and place over high heat until smoking
Add 1tbsp cooking oil and swirl to coat the surface
Add the cooled noodles and stir-fry until lightly seared (about 2min)
Turn the heat to low and add the sauce. Stir-fry until evenly mixed through the noodles
Add the cooked vegetables, cooked egg, cooked chicken, sliced spring onion & 1tsp sesame oil. Gently mix over low heat to combine
Step 9: Storage & serving
Evenly distribute between 4 containers. Allow to cool
Add lids and store in the fridge for up to 1 week
Microwave to reheat and enjoy!
VIDEO
NUTRITION
Servings: 4
Nutrition per serving:
Calories - 642
Protein - 27.1g
Carbohydrate - 94.7g
Fat - 15.8g