Chicken Hakka Chopsuey

Ingredients

• 200 gms Vegetable Noodles
• 100 gms Chicken (Chopped)
• 100 gms Cabbage (Chopped)
• 50 gms Mushroom (Chopped)
• 2 unit/count Garlic Cloves
• 1 inch Ginger
• 0.5 cup Chicken Stock
• 2 tsp Corn Flour
• 2 tsp Soy Sauce
• 2 tsp Chilli Sauce
• 2 tsp Tomato Sauce
• 2 tsp Vinegar
• 2 cup Oil
• 1 tsp Salt
• 1 tsp White Pepper Powder
• 2 unit/count Egg
• 3 cup Water

Instructions

1. 1To prepare the chicken stock, boil 100 grams of chicken including ribs and bones, with 1/2 carrot, 1/2 onion, 1/2 celery stick, and enough water to yield 1/2 cup of stock. Strain the liquid and set aside. Alternatively, use ready-made chicken stock.
2. 2Boil the noodles in 2 cups of water until cooked. Strain under cold water and set aside.
3. 3Cook the chopped chicken until done and set aside.
4. 4In a pan, heat oil and add ginger, garlic, the cooked chicken, cabbage, and mushrooms. Sauté for 5 minutes.
5. 5Add soy sauce, chilli sauce, tomato sauce, vinegar, salt, and chicken stock to the pan. Mix corn flour with water and add to the pan. Boil for 2 to 3 minutes, then remove from heat.
6. 6Deep fry the noodles in oil until they become crispy.
7. 7Place the crispy noodles in a bowl and pour the vegetable-chicken mixture over them.
8. 8Make an omelette with the eggs and place it over the noodles. Serve hot.