Braised Shanghai String Noodle With Chicken

Putonghua : ji taang hui men

 
Ingredients  ( for 2 persons )
Dry Shanghai String Starch Noodle  1 pc                  Chinese Mini Green Leaf Cabbage  120 g
Chicken Leg Meat  150 g

Seasoning
Chicken Powder  1 tbsp                 Sugar  1/3 tbsp

Soup
Chicken Stock  400 ml                Water  500 ml                 Salt  1 tbsp
Lard  1 tbsp                   Pepper Powder  some

Steps
1) Chop chicken meat into dices, marinate 60 minutes with seasoning
2) Wash Chinese mini green leaf cabbage, remove root, chop into small pieces
3) Heat wok with 1000 ml of water, parboil noodle for 2 minutes, cover lid, turn off heat
4) Braised noodle for 5-6 minutes, drain up noodle, flush 30 seconds slowly by cool water
5) Heat wok, add in soup until boil, add in chopped green leaf cabbage pieces, stir to cook
6) Cook cabbage 2 minutes in mid heat, add in chicken dices, stir to cook 1 minute
7) Add in noodle while soup boil again, stir to cook until soup slightly sticky, serve

Remark
tbsp – table spoon
Lard is not necessary, peanut oil is okay, but lard is better taste.
If not using chicken stock, 4-5 tbsp of chicken powder can to instead.
String noodle will be very soft and sticky, normal size noodle can be used