CHICKEN

450g chicken breasts,

1T dry sherry,

1t salt,

1T cornstarch.

Cut chicken into 2" long ribbons 1/4" wide, velvet, marinate 3/24 hours.

 

AROMATICS

1T chopped fermented black beans,

100ml dry sherry or rice wine

1T minced garlic,

2T sliced spring onions,

1/2t dried chilli flakes.

Soak black beans in dry sherry 10 mins, drain, reserve.

Add beans to other aromatics.

 

SAUCE

310g stock,

1T soy sauce,

2t mushroom soy, used Panda Brand Oyster Sauce

1t chilli sauce, used Nandos Hot Piri Piri

1T cider vinegar,

11/2t sugar.

Reserved wine/sherry from black beans.

Combine sauce ingredients.

 

225g noodles of choice.

2t sesame oil,

Cook and cool noodles toss in sesame oil.

 

VEGETABLES FOR BLANCHING

1 carrot, julienned,

1/2C yellow beans, 2" lengths, used sugar snap peas, sliced in two diagonally

Blanch vegetables.

 

10ml sesame oil for frying.

1 red onion in 1/2" squares,

4 mushrooms quartered,

2 spring onions 1" lengths,

6/8 pieces sun dried tomatoes,

1T cornstarch dissolved in 11/2t liquid,

2T julienned basil.

 

Serves: 4/6

Source: China Moon Cookbook