Shredded Chicken Hong Kong Noodles (手絲鷄雲吞麵, Sau2 Si1 Gai1 Wan4 Tan1 Min6)

This recipe is similar to Shredded Chicken Chow Mein (手絲鷄炒麵, Sau² Si¹ Gai¹ Caau² Min⁶). Leftover chicken is hand-shredded, some vegetables and Shiitake mushrooms are added, and a soy based sauce (instead of oyster) is used to make this noodle dish. You can use leftover chicken breast and/or thigh meat from the following recipes: Mom’s Grilled Soy Sauce Chicken (燒烤豉油雞, Siu¹ Haau¹ Si⁶ Jau⁴ Gai¹), Soy Sauce Chicken (豉油鷄, Si⁶ Jau⁴ Gai¹), Grilled Garam Masala Chicken, Grilled Soy Sauce Chicken (燒烤豉油雞, Siu¹ Haau¹ Si⁶ Jau⁴ Gai¹), and Poached Chicken (白斬雞, Baak⁶ Zaam² Gai¹) with Ginger-Scallion Oil.

Enjoy!

Ingredients

½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
4 cloves	4 cloves	Garlic (蒜, syun3), crushed in a garlic press
¾ lb.	375 g.	Cooked chicken thigh or breast meat (雞肉, gai1 juk6), hand-shredded
½ lb.	250 g.	Snow peas (荷蘭豆, ho4 laan4 dau6)
8	8	Fresh or dried Shiitake mushrooms (冬菇, dung1 gu1), cut into ½-inch (15 mm.) pieces
3 stalks	3 stalks	Green onions (葱, cung1), cut into 2-inch (5 cm.) lengths
1 lb.	500 g.	Hong Kong noodles (雲吞麵, wan4 tan1 min6)
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Dark soy sauce (老抽, lou5 cau1)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

1. If using dried Shiitake mushrooms, pour boiling water over the mushrooms in a heat proof bowl and rehydrate the mushrooms for at least one hour or overnight.
2. Prepare the chicken thigh or breast meat by hand-shredding the cooked meat and skin. The chicken can be from the following recipes: Mom’s Grilled Soy Sauce Chicken (燒烤豉油雞, Siu¹ Haau¹ Si⁶ Jau⁴ Gai¹), Soy Sauce Chicken (豉油鷄, Si⁶ Jau⁴ Gai¹), Grilled Garam Masala Chicken, Grilled Soy Sauce Chicken (燒烤豉油雞, Siu¹ Haau¹ Si⁶ Jau⁴ Gai¹), and Poached Chicken (白斬雞, Baak⁶ Zaam² Gai¹) with Ginger-Scallion Oil.
3. Take the fresh Shiitake mushrooms out of the refrigerator at least one hour before cooking or remove the Shiitake mushrooms from the rehydration liquid. Remove the stems and cut the mushrooms into ½-inch (15 mm.) pieces, and set aside. Reserve the rehydration liquid for later use in the cooking process.
4. Crush the ginger and garlic in a garlic press into a small bowl.
5. Wash and remove the string from the snow peas by holding a snow pea with one hand and pulling the string the length of the snow pea with the other.
6. Wash and cut the green onions into 2-inch (5 cm.) lengths.
7. Prepare and mix the sauce in a small bowl: add the dark soy sauce, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil.

Cooking Instructions

1. Cook the noodles according to the instructions on the package and until the noodles are al dente. Drain the noodles and set aside. If ready-made or fresh noodles are used, “fluff” the noodles to separate them (i.e. you don’t want put a single mass of noodles into the wok).
2. Heat a wok or pan over high heat and before adding oil. Add the small bowl with the crushed garlic and ginger to the wok. When the garlic and ginger become fragrant, add the cooked hand-shredded chicken meat and stir fry. Set the chicken mixture aside in a bowl.
3. Reheat the wok over high heat before adding oil and then the Shiitake mushrooms. Stir fry the mushrooms and then remove them to the bowl with the chicken.
4. Reheat the wok over high heat before adding oil and then the snow peas. Stir fry the snow peas and then remove them to the bowl with the chicken.
5. Reheat the wok over high heat, add more oil, and then add the noodles. The wok should be very hot before adding the oil and then the noodles. Noodles cooked in a restaurant wok, over much higher heat than that available in a household kitchen, is served slightly burned, which gives the noodles an extra added flavor.  To try to emulate slightly burned noodles, try to put the noodles in one layer in the hot wok and add some liquid (water, Shaoxing wine, or mushroom rehydration liquid) to facilitate the heat transfer from the wok to the noodles, and leave the noodles alone. You want the noodles to get burned before adding more oil to the noodles and turning them over, repeating the process.
6. Add the green onions and the sauce ingredients to the wok and stir fry the ingredients together. Put the cooked ingredients into a serving dish.