Ingredients
For the chicken:
1 large egg white
1 tablespoon of cornstarch
1 tablespoon of Chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breast, diced
For the Stir-Fry sauce:
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon low sodium soy sauce
1 tablespoon of Chinese rice wine or dry sherry
1 teaspoon roasted sesame oil
2 teaspoons of cornstarch
For the noodles:
2 bundles cellophane noodles
Peanut oil for frying
For the Stir-Fry:
4 tablespoons peanut oil
3 cloves of garlic, chopped
1 teaspoon chopped ginger
1 Jalapeno pepper, sown and chopped
4 shallots; 2 chopped, 2 in 1-inch pieces cut
Kosher salt
1/4 teaspoon sugar
1/2 pound Shiitake mushrooms, stemmed and diced
3/4 cup diced water chestnuts
Small lettuce leaves, for serving
Soy sauce, chili paste and / or hot mustard, for serving
Directions
Prepare the chicken: Beat the egg white, cornstarch and rice wine into a bowl. Add the chicken and throw to the coat. Cover and cool for at least 30 minutes. Make the stir sauce: Beat 1/3 cup of water, the oysters, hoisin and soy sauce, the rice wine and sesame oil in a bowl, then whisk in the corn starch until dissolved.
Brat the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium pot until a frying thermometer registers 380 degrees F. Working in batches, push the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Draining on paper towels.
Make the stir-fry: Heat 2 tablespoons of peanut oil in a large pan over medium heat. Add the chicken and boil, stir, 2 to 3 minutes. Put it on a plate with a slotted spoon. Add the remaining 2 tablespoons of peanut oil to the pan; If you almost smoke, stir the garlic, ginger, jalapeno and chopped shallots, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and shallots and stir-fry 2 minutes. Add the stir-fry sauce and chicken and boil for 1 minute. Make a bed of noodles on a plate and top with the chicken mixture. Serve the noodles and stir with lettuce leaves and soy sauce for diving. Photo by Andrew Mccaul