Thai Chicken and Chinese Broccoli Pad See Ew (2 Servings)

Combine 225 g chicken with 10 mL marinade soy sauce and 1 g sugar; leave it while preparing the other ingredients.

Mix 30 mL oyster sauce, 15 mL soy sauce, 7.5 mL fish sauce, 7.5 mL seasoning sauce, and 10 mL black soy sauce.

Thinly slice the thick gai lan stalks and roughly chop the leaves. Mince 4 garlic cloves; separate 450 g noodles and divide into two portions.

Cook the chicken in a hot pan until its thickest pieces reach at least 74°C on a food thermometer, then transfer it to a clean plate.

Heat a wok over high heat. Briefly fry half the oil and garlic, then add one egg and scramble until fully set.

Add half the noodles (225 g), half the cooking sugar (8 g), half the sauce, and some white pepper. Let noodles contact the hot pan and stir-fry 1–2 minutes to toast lightly.

Add half the gai lan and half the cooked chicken; toss until the vegetable stems are tender, then plate the first serving.

Reheat the wok and repeat with the remaining oil, garlic, egg, 225 g noodles, 8 g sugar, sauce, gai lan, and chicken.

Serve immediately while hot. Refrigerate leftovers promptly in shallow containers and reheat to 74°C throughout.