Chicken Chow Main

Ingredients

• 2 whole eggs (Listed in the original ingredient list; not explicitly used in the instructions — keep on hand as the recipe lists them.)
• 1 teaspoon salt (Used to season the meat mixture.)
• 1 quart (approximately 950 ml) peanut oil (Used for deep-frying the noodles. Use a deep, heavy-bottomed pot for safety.)
• 0.5 pound (approximately 225 g) noodles (Use dried Chinese egg noodles or chow mein noodles for best results.)
• 4 ounces (approximately 115 g) pork, finely chopped (Use pork mince or finely hand-chop pork shoulder or loin.)
• 2 pounds (approximately 900 g) chicken meat, chopped (Use boneless chicken thigh or breast, finely chopped. This forms the bulk of the meat filling.)
• 1 stalk celery (Slice thinly on the diagonal for even cooking.)
• 1 whole onion (Peel and slice thinly.)
• 0.5 pound (approximately 225 g) fresh mushrooms (Slice thinly. Button or shiitake mushrooms work well here.)
• 0.5 pound (approximately 225 g) breast of chicken, shredded (Cook the chicken breast separately by poaching or pan-cooking, then shred with two forks before assembling.)
• 3 whole hard-boiled eggs (Only the yolks are used as a garnish. The whites can be discarded or saved for another use.)
• 2 tablespoons syou (soy sauce) ('Syou' is the historical spelling of soy sauce (shoyu). Use a light or all-purpose soy sauce.)

Instructions

1. 1Place 3 eggs in a small saucepan and cover with cold water by about 2.5 cm (1 inch). Bring to a full boil over medium-high heat, then reduce heat to a gentle boil and cook for 10 minutes. Transfer the eggs to a bowl of cold water and leave them to cool completely. Once cool, peel the eggs, separate the yolks from the whites, and set the yolks aside for garnishing at the end. The whites are not used in this recipe.
2. 2Place the half pound (225 g) of chicken breast in a small saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 12–15 minutes until the chicken is fully cooked through (no pink in the centre). Remove from the water and allow to cool slightly. Use two forks to shred the chicken breast into thin strips. Set aside.
3. 3While the eggs and chicken breast are cooking, prepare your vegetables. Thinly slice the onion. Slice the celery stalk thinly on the diagonal. Slice the fresh mushrooms thinly. Set all vegetables aside together on a plate — they will be cooked together in a later step.
4. 4Pour the full quart (950 ml) of peanut oil into a large, deep, heavy-bottomed pot — a wok or a deep saucepan works well. Heat over medium-high heat until the oil is very hot (around 180°C / 350°F). To test without a thermometer, drop a single noodle into the oil: if it sizzles and puffs up immediately, the oil is ready. Carefully add the noodles in batches, lowering them gently into the oil to avoid splashing. Fry each batch for 2–3 minutes, turning once, until they are golden and crisp. Use a slotted spoon or spider strainer to remove the noodles and place them on a plate lined with paper towels to drain the excess oil. Continue until all noodles are fried. Set aside. Safety note: Never leave hot oil unattended, and keep a lid nearby to smother any flare-ups.
5. 5Carefully remove most of the used frying oil from the pot, leaving approximately 2–3 tablespoons behind, or use a separate large frying pan or wok with a small amount of the oil. Heat over medium-high heat. Add the finely chopped pork and cook, stirring frequently, for 2–3 minutes until lightly browned. Add the chopped chicken meat and stir to combine. Add the sliced onion, celery, and mushrooms. Pour in the 2 tablespoons of syou (soy sauce) and add the 1 teaspoon of salt. Stir everything together well to combine. Cook the entire mixture for 10 minutes, stirring occasionally, until the meat is fully cooked through and the vegetables have softened. The mixture should produce some natural juices — this is the 'gravy' mentioned in the original recipe.
6. 6Take a large, flat serving platter or a wide shallow dish. Spread the fried, crispy noodles out evenly across the bottom of the platter to form a single base layer. This is the foundation of the dish.
7. 7Spoon the cooked pork, chicken, and vegetable mixture — along with all its cooking juices (the gravy) — evenly over the layer of crispy noodles on the platter. Spread it out so it covers the noodles in an even layer.
8. 8Take the shredded cooked chicken breast prepared in step 2 and spread it evenly over the top of the meat and vegetable layer. This adds a tender, delicate texture as a contrast to the crispy noodles below.
9. 9Take the 3 hard-boiled egg yolks set aside in step 1. Crumble them between your fingers or press them through a fine sieve to create a bright, crumbly garnish. Sprinkle the crumbled yolks evenly over the top of the entire dish. Serve immediately while very hot, as the crispy noodles begin to soften quickly once the hot gravy is added.