Oyster Sauce Chicken with Spinach Noodles
Egg Wan's Food Odyssey recipe - Chinese
- Prep time
- 2 hr
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken Thigh Fillets (skinless and cut into small dices)
- 140 g Tinned Bamboo Shoot (rinse with cold water then soak for 30 minutes. Drain and cut into small dices)
- 5 Dried Shiitake Mushrooms (rinse until soft then cut into small dices. Keep the water)
- 2 slices Ginger (thin slices, finely chopped)
- 1 pieces Chili (remove seed and finely chop)
- 2 cloves Garlic (chop finely)
- 1 Spring Onion (chop finely for garnish)
- 4 tbsp Shiitake Mushroom Water
- 1 Mung Bean Sprouts (handful, no exact amount)
- 1 Carrot (julienne)
- 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1/2 tbsp Light Soy Sauce
- 1 tsp Dark Soy Sauce
- 1/2 tbsp Lee Kum Kee Hoisin Sauce
- 1 tsp Sugar
- 1 tbsp Rice Wine (or Shaoxing Rice Wine)
- 280 g Plain Flour
- 280 g Bread Flour
- 100 g Spinach
- 375 ml Water
- 1 tsp Salt
Instructions
- 1
Marinade chicken for at least 30 minutes
- 2
Boil a pot of water and blanch the mung beans sprouts and carrots. Cool down immediately in cold water and drain. Leave aside.
- 3
Heat up 2 tablespoons of oil in a wok and stir-fry the ginger and chili first until aromatic.
- 4
Add chicken into the wok and stir-fry for 1-2 minutes until the chicken looks cooked on the outside.
- 5
Add bamboo shoot and shiitake mushroom and stir-fry for couple minutes.
- 6
Add shiitake mushroom water into step 5 and cook for 3 minutes.
- 7
Check the seasonings and you can season it with some salt if it’s necessary.
- 8
Serve with spinach noodle, blanched mung bean sprout and carrot. Sprinkle some chopped spring onion on top as garnish!
- 9
Mix plain flour, bread flour and salt in a big mixing bowl.
- 10
Add spinach and water in a blender jar and blend all the ingredients together until smooth puree.
- 11
Pass the step 2 spinach juice with a sieve. We only use the juice.
- 12
Pour the juice into the step 1 and mix with a spatula first and after all the flour and spinach juice combined then use your hand to knead the dough.
- 13
You can add some flour into the dough if you found it’s too sticky.
- 14
Knead the dough for 3-4 minutes and cover it with cling film and leave it for 10 minutes. Repeat this procedure 3-4 times.
- 15
Separate the dough into 4-5 portions and flatten them a little bit with a rolling pin. This procedure will make the dough easier to pass through a pasta machine. You don’t need to flatten the dough paper thin.
- 16
Use a pasta machine to flatten the pasta dough to around number 4 setting or about linguine pasta thin.
- 17
Then use the other end to make the flatten dough into pasta/noodle shape.
- 18
Add some flour on the noodles if you afraid they will stick together. Boil a pot of water and boil the noodles for 2-3 minutes then it’s ready to eat!