Chicken Mei Fun

Method8 steps · about 30 min

1. 1

   Step 1: Mix the 8 oz thinly sliced chicken with the 2 tsp marinade Shaoxing wine, ¼ tsp marinade salt and 1 tsp cornstarch until evenly coated. Refrigerate while preparing the noodles and sauce.

   Uses 8 oz boneless skinless chicken breast, thinly sliced · 2 tsp Shaoxing wine, for the marinade · ¼ tsp salt, for the marinade · 1 tsp cornstarch

2. 2

   Step 2: Prepare the 5 oz dried thin rice vermicelli by either boiling or soaking as its package directs, stopping about 1 minute early so it remains al dente. Use enough water for the package’s selected route; do not boil and soak it in succession. Drain thoroughly and use clean scissors to cut the noodles into shorter strands for stir-frying. Keep all the drained noodles ready for step 8.

   Uses 5 oz (140 g) dried thin rice vermicelli noodles · Water for boiling or soaking the vermicelli, as needed

3. 3

   Step 3: Mix the 2 tbsp oyster sauce, 1 tbsp sauce Shaoxing wine, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, ¼ tsp white pepper and ¼ tsp sugar in a small bowl. Set aside.

   Uses 2 tbsp oyster sauce · 1 tbsp Shaoxing wine, for the sauce · 1 tbsp light soy sauce · 1 tsp dark soy sauce · 1 tsp sesame oil · ¼ tsp ground white pepper · ¼ tsp sugar

   
4. 4

   Step 4: Heat 1 tbsp of the peanut oil in a large skillet over medium-high heat. Spread all the marinated chicken from step 1 in a single layer. Sear the first side for about 2 minutes until lightly browned, then turn and continue until the actual chicken centers reach 74°C/165°F. Transfer all the fully cooked chicken and juices to a clean plate.

   Sear the first chicken side · 2 minUses 1 tbsp peanut oil for the chicken · All the marinated chicken from step 1

5. 5

   Step 5: Beat the 2 eggs with the separate pinch of egg salt (1 pinch). Add ½ tbsp of the peanut oil to the same skillet and pour in the eggs. Scramble gently until fully set and they reach 71°C/160°F. Transfer all the cooked eggs to a clean plate and continue promptly.

   Uses 2 eggs · 1 pinch salt, for the eggs · ½ tbsp peanut oil for the eggs

6. 6

   Step 6: Add the remaining 1½ tbsp peanut oil, minced thumb-size ginger (1) piece, 2 minced garlic cloves and ½ sliced white onion to the skillet. Stir-fry for about 1 minute.

   Stir-fry the aromatics · 1 minUses Remaining 1½ tbsp peanut oil · 1 thumb-size piece fresh ginger, minced · 2 garlic cloves, minced · ½ white onion, sliced

7. 7

   Step 7: Add the julienned carrot (1 medium) and 2 cups shredded cabbage to the aromatics from step 6. Stir-fry for about 1 minute until the carrot begins to soften.

   Begin softening the carrot and cabbage · 1 minUses 1 medium carrot, julienned · 2 cups shredded cabbage · All the aromatics from step 6

8. 8

   Step 8: Add all the drained and shortened vermicelli from step 2, all the fully cooked chicken and juices from step 4, the 3 cut green onions and all the sauce from step 3 to the vegetables from step 7. Toss with tongs until evenly coated. Return all the fully cooked eggs from step 5 and toss again until everything is hot and the complete dish reaches 74°C/165°F throughout. Transfer promptly to serving plates and serve hot as a main.

   Uses All the prepared vermicelli from step 2 · All the fully cooked chicken and juices from step 4 · 3 green onions, cut into 2-inch pieces · All the sauce from step 3 · All the vegetables and aromatics from step 7 · All the cooked eggs from step 5