Chicken chow mein

Ingredients

• 3 Chicken Thighs, deboned and cubed
• 10 pieces fish balls, quartered
• 400 g fresh fine egg noodles
• 1 small shallot, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon ginger paste
• 2 tablepsoons peanut oil
• 1 teaspoon sugar
• 1 stalk celery, julienned
• 6 pieces dried shitake, rehydrated and sliced
• 1 carrot, julienned
• 6 stalks garlic sprouts, julienned
• 3 stalks spring onions, julienned
• 1 teaspoon corn Starch
• 1 tablepsoon hoisin sauce
• 4 tablepsoons soy sauce
• 4 tablepsoons Chinese cooking wine
• chicken stock

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Preparation

• In a very hot wok add peanut oil and stir fry chicken for 1 minute, remove from wok then set aside.
• Add fishballs stir fry for 1 minute then remove from wok and set aside. Lower the heat to medium high, then add garlic, ginger and shallots.
• Toss the mushrooms, garlic sprouts and celery stir fry for 30 seconds then add carrots, stir fry for additional 30 seconds, remove from wok then set aside.
• Mix corn starch with 1 cup chicken stock, hoisin sauce, soy sauce and cooking wine pour into wok and bring to a boil.
  
• Add noodles and give it a good mix making sure that all noodles are coated with the gravy.
• Put back the fish balls, chicken and vegetables, mix well then serve.
• Top with spring onions.

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