Oriental Hokkein Noodle Sherry Chicken Stir Fry

READY IN: 1hr 35mins




  • Using a sharp knife, trim the fat from the chicken, and slice it into strips.
  • In a small bowl, combine the soy sauce and sherry.
  • Add the chicken, and mix well.
  • Allow to marinate for at least an hour.
  • Add the egg to the chicken, and mix thoroughly.
  • Put the cornflour in a shallow dish, and dredge the chicken in it, a few pieces at a time, placing the dredged pieces on a wire cooling rack, making sure that they are not touching each other.
  • Allow the chicken to rest, untouched, for 30 minutes. Be sure to reserve the cornflour for later use.
  • Tip out the liquid from the bowl that you were using to marinate the chicken.
  • In that bowl, add the boiling water, chicken stock powder, and sugar.
  • Stir until the sugar has dissolved, then add the remaining sauce ingredients.
  • Set sauce aside for now.
  • Set oven to 50ºC (Keep warm temperature).
  • Dredge the chicken in the cornflour that you reserved from earlier. You may need to add some more cornflour to coat all of the chicken pieces.
  • Heat 3 tbsp oil in a wok, and add the chicken, shallow-frying for about 2 minutes, stirring constantly, until golden.
  • Remove from heat, and put chicken on a plate lined with paper towels, and place in the oven. (I also put the sliced carrot on a plate, and place that in the oven at this point - It helps to make the carrot a little bit more tender, so you don't have to cook it for as long, later).
  • Clean the wok, and add 1 tbsp of fresh oil.
  • Add the ginger and garlic to the oil, while it is heating.
  • Once the oil is hot, add the sauce, followed by all of the vegetables, and the noodles.
  • Stir fry for 1 - 2 minutes, then add the chicken.
  • Reduce heat, and stir through for a further minute.
  • Serve, and enjoy.