Fresh Egg Noodles with Chicken and Mushrooms with Chef Eric’s Special Home Made Oyster Sauce | ToTT
A classic household recipe but with chef's special sauce! The chicken is blanched till it is fully cooked and the meat is shredded.
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Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Colander
- Serving platter
Ingredients
- 1 piece of Whole Chicken Breasts or Thigh
- Home Made Oyster Sauce
- 200g Chicken Bones
- 100ml Light Soya Sauce
- ½ tsp Dark Soya Sauce
- 350ml Chicken Stock
- 30g Dried Oysters
- ½ tsp Penang Shrimp Paste
- 20g Dried Scallops (shredded)
- 10g Dried Chinese Mushrooms (soaked, remove stalks)
- 1 tbsp Sugar
- Cornstarch (for thickening)
- 200g Shredded Chicken Meat
- Sliced Chinese Mushrooms
- HK Dried Egg Noodles
- Mustard Greens or Cai Xin (blanched)
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