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1 chicken breast; 1-2 servings of egg noodles; a handful of chopped napa cabbage; green scalions 10-15 arrows (white part); 1 tsp. of each finely chopped garlic and ginger; 2-3 tbs. of peanut oil; ½ tsp. of sesame oil. For the sauce: 2 tbs. of soy sauce; 1 tbs. of rice wine; oyster and dark soy sauces; a pinch of salt; sugar; monosodium glutamate (MSG) and white pepper.
Egg noodles with chicken and napa cabbage (大白菜 鸡 炒面)
Prepare meat a day in advance: chicken breast cut lengthwise, then crosswise every half inch, marinate. For the marinade (for 2 lb. of meat): Mix 3-4 tbs. of starch, 1 tsp. of each sugar and salt, a pinch of each MSG, ground white pepper and baking soda, add 150 ml. water, ½ beaten egg, 1 tbs. of rice wine, 2 tsp. sesame oil. Let meat completely absorb marinade, stirring the meat every 30 minutes, then pour in 3 tbs. of peanut oil, mix and leave refrigerate covered with plastic wrap for 2-3 hours. Meanwhile wash ¼ cabbage, cut across, cover with cold water then strain and pat dry. Cook noodles for a couple of minutes, remove and rinse with cold water, drain off the water. Fry the marinated earlier chicken on high heat in a wok for 1 minute, remove and set aside. Add garlic and ginger to the wok, then immediately add scalions, cabbage, stir, cook for 1 minutee. Pour in sauce, stir, add noodles, warm, add meat and sesame oil, stir again. Serve at once.
