Directions

To Make

1. Slice the chicken thighs on the meat side, making cuts ½ cm deep. Marinate the chicken with Lee Kum Kee Premium Soy Sauce on the meat side for about 5 mins.
2. In a pot, cook the Hokkien noodles in boiling water (enough to cover the noodles) according to the packet instructions. Set aside.
3. In the same pot, blanch the snow peas for 30 seconds. Set aside.
4. In a frying pan over medium heat, cook the chicken skin side down for about 5 minutes or until golden brown, releasing all the chicken oil. Flip the chicken to the meat side and cook for an additional 2-3 minutes.
5. Once the chicken is cooked, place it on a chopping board and cut into large chunks.
6. In the same pan using the remaining chicken oil, sauté the ginger and garlic. Then add in the oyster mushrooms and cooked Hokkien noodles, and stir-fry for 1 minute.
7. Add in the cooked chicken and snow peas to the wok and toss well.
8. In a small bowl, combine Lee Kum Kee Panda Brand Oyster Sauce, chicken powder, potato starch, sugar, salt and chicken stock together. Then pour this mixture into the wok and quickly toss everything together.
9. Finally, add the spring onions, toss well, and serve.