Arguably the finest chef specializing in Chinese cooking in the world, Ken Hom is American by birth, but is well known internationally for his extensive portfolio of Chinese cookery books, and his groundbreaking TV series in 1982, Ken Hom’s Chinese Cookery.
Combine the chicken, egg white, corn flour, 1 tsp of the salt
and the white pepper in a small bowl.
Mix well and place in the fridge for at least 20 minutes.
Blanch the noodles for 2 minutes in a large pot of salted
Drain them well.
Heat a frying pan until it is hot, the add 1½ tablespoons of
the ground nut oil.
Evenly spread the noodles over the surface, turn the heat to
low and allow the noodles to slowly brown - this should take about
When the noodles are brown, gently flip them over and brown the
other side, adding another 1 ½ tbsp of ground nut oil if
When both sides are browned, drain the noodles onto a kitchen
roll line plate, then onto a platter and keep warm.
Heat a wok until it is very hot, then add the remaining ground
When the oil is very hot, remove the wok from the heat, and
immediately add the chicken shreds, stirring vigorously to keep
them from sticking.
When the chicken pieces turn white, after about 2 minutes,
quickly drain the chicken and all of the oil in a stainless steel
colander set in a bowl.
Discard the oil.
Clean the wok and reheat it over high heat.
Now add the rice wine, oyster sauce, soy sauce, chicken stock,
remaining 1 tsp salt, and the black pepper.
Bring the mixture to a boil then add the cornflour mixture and
return to a simmer.
Return the chicken to the sauce and give the mixture a few
Pour the chicken over the noodles, garnish with the spring
onions and serve at once.