Kolomee Chicken

Ingredients:

(All amounts are to taste)

Minced chicken

Half a chicken, cut into small pieces, for steaming (optional)

Seasonings:

Oyster sauce

Soy sauce

White pepper

Sugar

Sesame oil

Fresh kolomee noodles

Crispy fried shallots, for garnishing

Chopped spring onion, for garnishing

Instructions:

Firstly, if you wish to have some steamed chicken on the side, season the chicken well with salt and a touch of sesame oil and steam until cooked through. Slice shallots and fry them in lots of oil with a sprinkle of salt. When shallots are lightly browned and crunchy, remove them to a bowl with some of the oil. Leave some shallots in the remaining oil in the pan.

              

                                                                                 
To cook the minced chicken, marinate for about 10-15 minutes with the seasoning ingredients. Mince chicken breast finely and marinate with light soy, white pepper, oyster sauce and sesame oil.

In a clean pan, add a few drops of oil and sauté garlic and shallots till lightly browned and fragrant, add minced chicken and sauté till chicken mince is brown and separated. Add finely diced dried mushrooms which have been softened by soaking in hot water. Add more of the same ingredients you marinated the chicken in and some dark soy as well and water. Simmer gently and thicken slightly with cornstarch. Put aside.

                                

                                                                                                  

Meanwhile, make the kolomee sauce by simmering more of the seasoning ingredients with a bit of water until slightly thickened, and set aside.

To the remaining oil in the pan, add the following: oyster sauce, dark soy, white pepper, sugar, sesame oil and water. I also add a little light sweet soy sauce. Boil gently to reduce slightly. Keep aside. This will form your mixing sauce.

In another pan, stir-fry the minced chicken together with the marinade. Taste and adjust the seasoning, if you wish.

To prepare the noodles, it apparently depends on what kind you have. The oil-coated kind is apparently easiest, just dip briefly in hot water. Unfortunately, I only saw the flour coated kind, which is a bit harder to cook. To cook it, boil in hot water for about a minute or so, drain and wash with cold running water, then blanch briefly in hot water to heat it up.

To assemble, place the noodles on a large serving platter. Pour over the kolomee sauce and mix well to coat. Top with the cooked minced and steamed chicken, then scatter over the crispy fried shallots and spring onions, and serve immediately.

In a clean non-stick pan, make some egg omelettes and slice them finely.

              

                                                                             

To assemble, add some kolomee sauce and fried shallots into a large plate. Briefly blanch the fresh egg noodles to remove excess oil. Drain noodles thoroughly and add to the plate and mix well. Top with everything and serve with chilli oil.