Recipes - Chinese

Braised Chicken with Noodles


A simple stir-fry dish with braised chicken and oodles of noodles. Try this Chinese recipe.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

3 cakes instant noodles (or 250g fresh Hokkien noodles)
1 tbsp oil
500g chicken fillets (cut into strips)
410g can baby corn (drained)
1 carrot (cut into strips)
8 dried Chinese mushrooms (see tip below)
1 tbsp Lee Kum Kee Premium Oyster Sauce
½ cup Lee Kum Kee Chicken Marinade




Steps:
  1. Place noodles in a heatproof bowl, cover with boiling water and allow to stand for 2 mins, then drain.
  2. Heat oil and stir-fry chicken for 2 mins. Add carrot, baby corn and mushrooms and stir-fry for 3-4 mins.
  3. Add oyster sauce, chicken marinade and noodles and cook, stirring, until heated.

Tip: Dried Chinese mushrooms are available from the Asian Food Section of most supermarkets. They add a uniquely Asian flavour and texture. Soak mushrooms in warm water until soft for 15-30 mins. Drain, remove stalks and slice mushrooms thinly.


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Braised Chicken with Noodles

Braised Chicken with Noodles

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A simple stir-fry dish with braised chicken and oodles of noodles. Try this Chinese recipe.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

3 cakes instant noodles (or 250g fresh Hokkien noodles)
1 tbsp oil
500g chicken fillets (cut into strips)
410g can baby corn (drained)
1 carrot (cut into strips)
8 dried Chinese mushrooms (see tip below)
1 tbsp Lee Kum Kee Premium Oyster Sauce
½ cup Lee Kum Kee Chicken Marinade

Instructions
  1. Place noodles in a heatproof bowl, cover with boiling water and allow to stand for 2 mins, then drain.
  2. Heat oil and stir-fry chicken for 2 mins. Add carrot, baby corn and mushrooms and stir-fry for 3-4 mins.
  3. Add oyster sauce, chicken marinade and noodles and cook, stirring, until heated.

Tip: Dried Chinese mushrooms are available from the Asian Food Section of most supermarkets. They add a uniquely Asian flavour and texture. Soak mushrooms in warm water until soft for 15-30 mins. Drain, remove stalks and slice mushrooms thinly.

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