Egg Noodle topped with yummy chicken,mushroom,egg
ABC Sweet Soy Sauce
Lee Kum Kee Oyster Sauce
Dark Soy Sauce
Shaoxing Cooking wine
Store bought wonton skin
1.Boil eggs for 8 minutes, cool it down and take the shell off. Put in a bowl of hot water mixed with tea, dark soy sauce and shaoxing cooking wine. Put aside.
2. Stirfry minced garlic and ginger. Put in minced chicken and mushroom. Season with ABC sweet sauce, Lee Kum Kee Oyster Sauce, Sesame Oil, Salt and Pepper.
3. Boil water with 4 pieces squashed garlic and sliced ginger, then put in chicken bones. Boil away for approx. 30 minutes. Season with salt n pepper and topped with sliced spring onion.
4. Grab another pot and boil water with few dashes of oil. Once boiled cook the egg noodle for few minutes, drained. In a bowl, mix 1 tbsp oil with 1 tbsp soy sauce with pepper and few drops of sesame oil. Put drained noodle in this bowl and mixed.
5. Assemble= top noodle with minced chicken mushroom, browned egg, boiled green and fried wonton skin. Serve with chicken bones broth on the side.... Yummy.
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