Chicken and Cantonese Sausage Hong Kong Noodles (臘腸鷄炒雲吞麵, Laap6 Coeng4 Gai1 Caau2 Wan4 Tan1 Min6)

I always have a package of Cantonese pork sausage in my refrigerator. The sausages have a characteristic deep red color and provide a tasty addition to any dish, in this case, Hong Kong noodles. The sausages are dried, so they are dense and hard, and not at all like fresh sausages. The sausages can be purchased at your local Asian market. Cantonese pork sausage can be made with many ingredients, but this dish uses the pork only version. The sausages are also available lean, with less fat content. Oil may be need to be added to the wok if the lean version is used, otherwise the sausages produce their own oil when cooked.

Enjoy!

Ingredients

¾ lb.	375 g.	Chicken thigh (鷄髀, gai1 bei2) or breast meat (雞胸肉, gai1 hung1 juk6), cut into 1-inch (2.5 cm.) pieces
1 tsp.	5 ml.	Baking soda (蘇打粉, sou1 daa2 fan2)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
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)
2	2	Cantonese pork sausage (臘腸, laap6 coeng4), cut into ½-inch (15 mm.) pieces on the diagonal
½ lb.	250 g.	Snow peas (荷蘭豆, ho4 laan4 dau6)
12-20	12-20	Small dried Shiitake mushrooms (冬菇, dung1 gu1), rehydrated
12 oz.	350 g.	Fresh bamboo shoots (筍, seon2), cut into 1-inch (2.5 cm.) pieces, or use canned if fresh is not available
3 stalks	3 stalks	Green onions (葱, cung1), cut into ½-inch (15 mm.) pieces on the diagonal
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 lb.	454 g.	One package Hong Kong noodles (雲吞麵, wan4 tan1 min6)
		Oil for cooking

Sauce Ingredients

2 Tbs.	30 ml.	Kim Ve Wong brand Thick Soy Sauce (膏油醬, gou1 jau4 zeong3) or equivalent, or dark 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 Tbs.	15 ml.	Sesame oil (麻油, maa4 jau4)

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

Preparation Instructions

1. Prepare the chicken thigh or breast meat by removing any bones, excess fat, and skin. Cut the chicken into 1-inch (2.5 cm.) pieces and place into a bowl. Add baking soda to the bowl and fill with cold water to cover the chicken. Mix the chicken in the baking soda solution, allow to tenderize for at least 15 minutes, and then drain and wash the baking soda from the meat. The baking soda can be omitted but results in the tender meat experienced in restaurant dishes.
2. Marinate the chicken in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the chicken overnight, take it out of the refrigerator at least one hour before cooking.
3. Pour boiling water over the small dried Shiitake mushrooms in a heat proof bowl and rehydrate the mushrooms for at least one hour. Remove the Shiitake mushrooms from the rehydration liquid and remove the stems. Reserve the rehydration liquid for later use in the cooking process. If you need to rehydrate the Shiitake mushrooms quickly, use the method described here: Technique: How to Quickly Rehydrate Dried Shiitake Mushrooms (冬菇, Dung¹ Gu¹).
4. Cut the Cantonese pork sausage into ½-inch (15 mm.) pieces on the diagonal.
5. Wash and remove the string from the snow peas by grasping each snow pea in one hand and pulling the tip the length of the snow pea with the other.
6. Wash and cut the fresh bamboo shoots into 1-inch (2.5 cm) pieces. If fresh bamboo shoots are not available, canned can be substituted.
7. Crush the ginger and garlic in a garlic press and put into a small bowl.
8. Wash and cut the green onions into ½-inch (15 mm.) pieces on the diagonal.
9. Prepare and mix the sauce in a small bowl: add the Kim Ve Wong brand Thick Soy Sauce (or equivalent) or dark soy sauce, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil.

Cooking Instructions

1. If using dried noodles, cook according to the instructions on the package until the noodles just become al dente, drain the noodles, and set aside. If using thawed, ready-made, or fresh noodles, “fluff” to separate the individual noodles (i.e. you don’t want to put a single mass of noodles into the wok).
2. Heat a wok over high heat before adding the Cantonese pork sausage pieces to the wok. The sausage pieces will produce their own oil once cooked, depending upon their fat content. If lean Cantonese pork sausage is used, some oil may need to be added to the wok. Transfer the pork sausage to a bowl.
3. Reheat the wok over high heat before adding oil and then the chicken. Add the chicken pieces to the wok in a single layer on the bottom and brown the outside. You may have to cook the chicken in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the chicken to the bowl with the pork sausage.
4. Reheat the wok over high heat before adding oil and then the Shiitake mushrooms. Stir fry the mushrooms and then transfer to the bowl with the pork sausage.
5. Reheat the wok over high heat before adding oil and then the snow peas. Stir fry to brown the snow peas. Add the bowl with the ginger and garlic mixture to the wok, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic become fragrant. Transfer the contents of the wok to the bowl with the pork sausage.
6. Reheat the wok over high heat before adding oil and then the bamboo shoots. Stir fry the bamboo shoots and then transfer to the bowl with the pork sausage.
7. Reheat the wok over high heat before adding more oil and then 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 your kitchen) are 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 mushroom rehydration liquid (but not too much liquid otherwise you’ll steam the noodles) 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.
8. Add the green onions and the contents of the bowl with the pork sausage back into the wok, and stir fry all the ingredients together. Add the sauce ingredients to the wok and mix the ingredients together. Put the cooked ingredients into a serving dish and serve immediately.