New Update
| Main ingredients | Refined flour, Chicken mince, Baking soda, Oil, Ginger, Garlic, Cooking wine, Crushed black peppercorns, Dark soy sauce, Corn flour, Spring onions with greens, Red chilli flakes, Light soy sauce, Chilli oil |
| Cuisine | Oriental |
| Course | Noodles and pasta |
| Prep time | 1-2 hours |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 2 cups refined flour (maida)
- 300 grams chicken mince
- ½ teaspoon baking soda
- Salt to taste
- 2 tablespoons oil
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 1 teaspoon cooking wine
- Crushed black peppercorns to taste
- 2 teaspoons dark soy sauce
- Corn flour for dusting
- Finely chopped spring onion greens as required
- Finely chopped spring onion bulbs as required
- 4 teaspoons red chilli flakes
- 8 tablespoons hot oil
- 4 teaspoon light soy sauce
- 4 teaspoon chilli oil
Method
- To make the dough, put refined flour on the worktop and make a well in the centre. Add baking soda and ¾ cup water into the well and knead into a stiff dough. Put the dough into a bowl, cover with a damp muslin cloth and set aside for 1 hour.
- Heat oil in a wok, add ginger and garlic, mix and sauté for 1-2 minutes. Add chicken mince, mix and sauté on high heat for 2-3 minutes. Add cooking wine and toss well and saute for 2-3 minutes.
- Add crushed black peppercorns and salt and mix well. Add dark soy sauce, mix well and cook for 1-2 minutes. Transfer the mixture onto a plate.
- To make the noodles, take some corn flour on a muslin cloth, bring the edges together and tap it on the worktop to dust it. Place the dough on it and press it into a round disc. Dust some corn flour on it through the muslin cloth and roll it into a large thin sheet.
- Heat sufficient water in a wok.
- Dust some more corn flour over the sheet through the muslin cloth and pleat the sheet a few times and start cutting thin strips using a sharp knife. Dust with corn flour through the muslin cloth and separate the noodles.
- Add the knife cut noodles to the boiling water in batches and boil for 3-4 minutes or till done.
Add chilled water to the noodles and allow them to cool slightly. Drain the noodles and transfer into a large bowl. Repeat with the remaining noodles. - Put one portion of the noodles into each serving bowl. Add some chicken, spring onion greens, spring onion bulbs, 1 teaspoon red chilli flakes, 2 tablespoons hot oil, 1 teaspoon soy sauce and 1 teaspoon chilli oil and mix well. Serve immediately.
Advertisment
