Hong Kong-Style Chicken and Vegetable Chow Mein (4 Servings)

Thinly slice 340g chicken. Mix with 22ml water, 1 tbsp oyster sauce, 1 tsp cornstarch, 1 tsp water replacing wine and 1 tsp oil; refrigerate until cooking.

Prepare 2 tsp ginger, 1 garlic clove, half a carrot, 65g mushrooms, 100g snap peas, 100g bean sprouts and 2 scallions; wash the vegetables.

Dissolve 1/4 tsp sugar in 1 tbsp hot water; mix in 1 tbsp light soy, 1 tsp dark soy, 1/2 tsp sesame oil, 1 tbsp oyster sauce, 2 tsp water replacing wine, and 1/8 tsp each white pepper and salt.

Boil about 2L water. Blanch 225g thin Hong Kong egg noodles for about one minute, briefly rinse cool and drain thoroughly.

Heat 2 tbsp of the 4 tbsp stir-fry oil over medium-high heat. Spread noodles thinly and pan-crisp both sides, then move to a clean plate.

Add 1 tbsp of remaining stir-fry oil, stir-fry the chicken until fully cooked, and confirm the thickest piece reaches at least 74°C on a thermometer.

Add the last 1 tbsp stir-fry oil. Cook ginger and garlic for 30 seconds; add carrot, mushrooms and snap peas for 2–3 minutes, then bean sprouts and scallions for about one minute.

Return the crisped noodles and cooked chicken, add sauce and toss briskly over high heat for 1–2 minutes until evenly coated and piping hot.

Divide into four servings and serve immediately. Refrigerate leftovers in shallow containers within two hours, consume within 3–4 days and reheat to 74°C.