John Myers
Contents
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Ingredients
Chicken:
- 250 g Inner chicken breast fillets
- Flour for rolling
- 1 Egg size L.
- 2 tbsp Cream
- Panko flour for rolling
- Pepper salt
- Frying oil
Glass noodles:
- 2 tbsp Peanut oil
- 50 g Spring onions fresh
- 50 g Crackling pods (pods with content)
- 50 g Carrot
- 30 g Red chilli pepper
- 2 Garlic cloves
- 2 tbsp Soy sauce light
- 50 ml Mirin (sweet rice wine)
- 1,5 tbsp Hoi Sin Sauce
- 1 tbsp Toasted sesame oil
- Salt
- 250 g Cooked glass noodles
Scrambled eggs:
- 6 Eggs, size L
- 40 ml Milk
- 40 ml Mineral water
- 0,5 tsp Toasted sesame oil
- 0,75 tsp Salt
- Pepper
- 1 tsp Rice starch
- 3 tbsp Peanut oil
Instructions
Preparation:
- Break glass noodles apart several times when dry, then cook according to the instructions on the package (then 250 g), rinse briefly under cold running water, drain well and have them ready. If you don't chop the glass noodles a bit, then later in the dish you will get a "lump" that is difficult to mix with the other ingredients such as vegetables and the like. In addition, they can also be eaten better ... so just a tip on the side .....
- Clean the spring onions and cut into rings approx. 5 mm thick. Wash and clean the pods and cut into 1 cm pieces. Peel the carrot, cut into thin strips and cut them into small pieces. Wash the chilli pepper, remove the stem, cut into narrow rings and remove a few stones if necessary so that it does not get too hot. Skin the garlic, cut into slices and then roughly chop. Have a wok or pan with a high rim ready with 2 tablespoons of peanut oil.
- Remove any skins from the small tender inner chicken breast fillets, remove any small bumps and cut them into 3 pieces. Set up a breading line, consisting of: 1 bowl with sufficient flour, 1 bowl with the lightly peppered and salted egg, whisked with the cream, and 1 bowl with sufficient panko flour. Then roll the pieces of meat all around in the flour, knock off any excess, then dip them in the seasoned egg, then coat them thoroughly with the panko flour and keep them ready. Fill a larger, higher saucepan (20 cm diameter) about 6 - 7 cm with frying oil and keep it ready.
- For the scrambled eggs, stir the starch in a little water, then whisk well with all the other ingredients and keep ready with 3 tablespoons of peanut oil together with a very large pan (26 cm diameter).
- If everything is well prepared, the preparation is very quick, that means the table should already be set ... ;-)))
Preparation:
- First heat the frying oil to approx. 150 °. At the same time, heat the peanut oil in the wok and roast the chopped vegetables and garlic for 1 minute. Then immediately add the soy sauce, mirin, sesame oil and hoi-sin sauce, reduce the heat and simmer for about 1 - 2 minutes while stirring. Meanwhile, put the pieces of meat in the hot deep-frying oil and fry until golden brown (takes approx. 2 - 3 minutes). Then heat the pan for the scrambled eggs with the peanut oil and pour in the egg mixture. Use a spatula to gently push the liquid egg from the edge into the middle. In this way, the still liquid egg is redistributed and can be pushed back to the center. Repeat this until everything is bushed. This only takes 1 - 1.5 minutes at the most. The egg must not get dry and crumbly (!), But should still be very slightly runny in places. Then immediately remove the pan from the heat.
- Simultaneously with the preparation of the egg and the deep-frying of the meat, mix the glass noodles in the wok with the vegetables and then leave the temperature switched off (until everything else is ready to serve) and add a little salt if necessary. Lift the finished pieces of meat out of the oil, degrease a little on the plate with kitchen paper and then everything can be arranged.
