Sichuan liang fen 川味涼粉 (Starch jelly noodles)

Chinese Chicken Manchurian (Chineese Chickkin Manchuurian)

INGREDIENTS
1 .Chicken 1/2 kg, boneless, cubed
2. Onion 1 medium, ground
3 .Ginger/ garlic paste 1 tbsp
4 .Tomato sauce 1/2 cup
5 .Pineapple juice 1/2 cup
6 .Pineapple cubes 6
7 .White pepper 1 tsp powdered
8 .Sugar 1 tsp
9 Corn flour 2 tbsp mixed with 4 tbsp water
10 White flour/ chicken stock cube mix 1 tbsp
11 Soya sauce 2 tbsp
12 White vinegar 2 tbsp
13 Salt to taste
14 Oil 2 tbsp

2 COOKING DIRECTIONS
1. Marinate chicken in white vinegar, Soya sauce, sugar, salt and a tbsp of corn flour for half an hour.
2. Grease lightly and heat a steel hot plate, easily available in market, or a heavy shallow pan on low heat.
3. Heat oil in a karahi, fry the ginger and garlic, add onions and fry till it changes color.
4. Pour in the tomato sauce and pineapple juice, sprinkle white pepper and stir to make a sauce.
5. Stir fry the chicken in a separate pan and add to the sauce, along with the corn flour, pineapple cubes and white flour/ chicken stock cube mix. Stir till the sauce thickens.
6. Serve in the heated hot plate or pan.

Chinese Chicken Fried Rice (Chineese Chickkin Frid Rise)

INGREDIENTS

Rice 1 kg
Boneless Chicken (cubed)1/2 kg
Salt as per taste
Garlic paste 1 tsp
Spring Onions 3-4
Carrots (chopped) 2 medium
Cabbage (chopped) 1 small
Vinegar 2 tbsp
Soya Sauce 4 tbsp
White Pepper Powder 1 tbsp
Sugar 1 tbsp
Chinese Salt 1 tsp
Eggs 3
Cooking Oil 4-6 tbsp
Garnish:
Green Chillies (chopped)2-3

2 COOKING DIRECTIONS

Boil rice and drain the water.
Cover and refrigerate for 4-6 hours.
In a wok, heat Cooking Oil on medium heat for 2-3 minutes and saute garlic for 1-2 minutes.
Then add chicken and stir-fry until water from the chicken dries.
Add rice and mix well with the help of two spoons until hot.
Add cabbage,carrots and spring onions and mix well for a minute.
Then add salt,sugar ,white pepper and chinese salt and mix well.
Beat eggs with salt and a pinch of white pepper and pour it on the rice.
Add vinegar and soya sauce in the end and mix well.
Dish out,garnish and serve hot

Chinese Spring Roll (Chineese Sprring Rol)Chinese Spring Roll

INGREDIENTS

Chicken :cubes cut into a centimeter cube pieces 400 grams
Spring onions: a whole bunch finely chopped
Soya sauce: 2 table spoon or more to taste
Black pepper: one tea spoon
Chili flakes: one table spoon
Red chili powder: half tea spoon
Green coriander leaves: one bunch (hand full) finely chopped
Readymade pastry for spring rolls
Oil:
Salt: to taste(not more because it’s got soy sauce already in it
Oil for deep frying : one liter

2 COOKING DIRECTIONS

Heat the oil in the pan and when its heated put the chicken cubes into it
fry it for 5 minutes then put soy sauce, salt, black pepper, red chili flakes, red chili powder.
Now cook it for 15 Min.
after its cooked remove it from the wok and let it get cool
now add the finely chopped spring onion and the coriander, mix it well and fill it into the pastry to make spring rolls and deep fry them on high heat for 3 to 5 minutes

Fish In Sweet &Sour Sauce (Fissh in Swet &Sor Sace)

INGREDIENTS
Fish 1/2 kg
A:
A dash of salt
A dash of ginger powder
A dash of black pepper powder
B:
Egg 1
Maida (all purpose flour) 3 tbsp
Corn flour 3 tbsp
Water 3 tsp
C:
Tomato ketchup 3 tbsp
Vinegar white 3 tbsp
Sugar 3 tbsp
Corn flour 1 tbsp
Water 2/3 cup
For dressing:
Green peppers 2 or 3
Oil (for frying) 4 cups

2 COOKING DIRECTIONS

Cut fish meat into serving pieces 2/3 inch by 2 inches.
Sprinkle with (a) Mix (b) well.
Dip this fish in (b) mixture.
Heat oil in a frying pan, deep fry over medium heat until lightly browned.
Remove from oil and drain.
Place on serving plate.
Fry capsicum stripes in same oil just for 1 minute.
Drain, and put it on fish.
Heat 1-tablespoon oil in another pan and cook the (c) mixture until boiling.
Pour this sauce hot over the fish meat and green peppers.
Serve hot with fried rice or boiled noodles.

Crab Soup (Craab Sup) Crab Soup

INGREDIENTS
Sweet corn 50 gms
Ginger 2 tbsp
Cloves of garlic 8
Black pepper powder 1/2 tsp
Lemon juice 1 tsp
Carrot 1
Salt 1 tsp
Crabmeat 250 gms
Corn-flour 3 tbsp
Crab stock 4 cups
Beaten eggs 2
Oil 2 tbsp

2 COOKING DIRECTIONS

Dice the carrot into small pieces.
Fry crushed ginger and garlic in oil.
Add carrot, crabmeat, lemon juice, black pepper powder and salt.
Then add prepared stock and sweet corn into it and boil.
Mix the corn-flour in half cup of water and add to the boiling soup.
Add the beaten egg, stirring continuously.
Bring to a boil and remove from fire.

Stewed Beef Strips (Stewd Bef Streps)Stewed Beef Strips

Ingredients:
1 3/4 lb. (750g) lean boneless beef sirloin

5 tsp.rice wine

3 tbsp scallions, chopped in sections

3 cloves star anise

1 tsp.ginger, sliced

1 tbsp cornstarch, dissolved in 1 tbsp water

4 tbsp (60ml ) soy sauce

5 tsp. sesame oil1 tsp. salt, or to taste

Directions:

1. Soak the beef in cool water for 15 minutes. Wash off any blood. Cook in boiling water to cover 10 minutes. Remove, rinse and drain.

2. Place in a pot with 4 cups(1 litre water, half the scallions, and 1/4 tsp. of the sliced ginger. Bring to a boil over high heat and skim off the foam. Cover tightly and reduce the heat to a low simmer. Cook for 2 to 3 hours, replenishing the water if needed. When the beef is fork-tender, drain, reserving the cooking liquid. Let the meat cool enough to be handled, then trim the edges, discarding any fat and membranes. Cut across the grain into slices 3 inches long by 1 inch wide and 1/4 inch thick (8 cm by 3 cm by 5cm).

3. Stack in a heat-proof bowl , and add 2 tbsp of the soy sauce, salt, rice wine, the rest of the scallions and ginger, the star anise, and the reserved cooking liquid. Place the bowl in a steamer and steam for 20minutes. Place the beef in a serving dish and pour the stock into a wok. Heat the stock and add the remaining 2 tbsp of soy sauce. When it comes to a boil, stir the cornstarch-water mixture and add. Cook , stirring, until thickened, and sprinkle with sesame oil. Pour the sauce over the beef and serve.

Boiled Beef (Boeld Bef) Boild Beef

Ingredients:
9 oz (250g) lean boneless beef
5 tsp. sweet fermented glutinous (rice wine or rice wine)
3 oz (100g) asparagus lettuce (substitute asparagus)
4 1/2 oz (125ml) vegetable oil
5 dried hot red chili (chilli) peppers20 whole Sichuan Peppercorns
1/2 tsp. salt, or to taste
3 oz (100g) scallions chopped into 2 inches long sections
2 tbsp cornstarch (corn flour) dissolved in 2 tbsp water
2 cups (500ml) beef stock
5 tsp. hot and salted fermented soybean paste
1 tsp. chili (chilli) oil

Directions:

1. Wash the beef and cut into slices 2 inches long by 1 inch wide and 1/8 inch thick(5 cm by 25mm by 4mm). Slice the asparagus. Seed and chop the chili peppers.
2. Place beef in a bowl and add the salt , cornstarch-water mixture,soy sauce, soy bean paste (chopped ) and rice wine. Mix well.
3. Heat the oil in a wok over low heat to about 230oF (110oC), or until bubbles appear around a small piece of scallion or ginger tossed into the oil . Add the chopped chili pepper and deep-fry until purplish-red. Add the peppercorns, scallions, and asparagus, and stir-fry for 1 minute. Add the stock and bring to a boil. Add the beef, stirring with a wok scoop to keep them separate. Boil the beef until it turns shiny. Remove, sprinkle with the chili oil , and serve.

Beef Stew (Bef Stu)

Ingredients:
2 pounds stewing beef (we also recommend chuck roast or short ribs)
2 tablespoons vegetable oil
3 large onions2 (8 ounce) cans tomato sauce (or 1 (6 ounce) can tomato paste)
6 medium potatoes, cut to the size of small stones
2 large carrots, cut to the size of bottle corks
5 cloves garlic1 tablespoon plus
1 teaspoon salt
Thickener:
4 tablespoons flourpinch of sugar
1 tablespoon soy sauce
1 cup water
Directions:
Finely mince the garlic and half of one of the onions. Heat the cooking oil in a large pot. Add the garlic and onions and brown. Add the beef and salt and sautee until beef is thoroughly browned. Add tomato sauce and enough water to cover the beef. Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs).
Meanwhile, cut the remaining onions into wedges (six to an onion). Add the potatoes to the pot and again bring to a boil. Replace the lid and simmer another half hour. Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.
Mix the thickener ingredients in a small bowl. Make sure to get all the lumps out. Bring the stew back up to a boil. Add thickener, stirring constantly until well combined. Simmer another 10 minutes. Serve on plates over steaming hot white rice.

Beef Chop Suey., Bef Chopp Soy (Beaf Chop Suay)

Ingredients:
1 pound pork or beef (don't use pork chops as they are too dry)

2 small bunches bok choy (can substitute broccoli if desired)

1/2 cup bamboo shoots, rinsed

1/2 pound fresh mushrooms, washed and patted dry with a paper towel

1/2 cup water chestnuts (fresh if possible)1 large green pepper

2 stalks celery

1 onion

1/2 pound snow peas (optional)

Seasoning for Pork:

1 teaspoon soy sauce

1 - 2 teaspoons oyster sauce

1 teaspoon saltPepper to taste

1 piece (under 1 teaspoon) cornstarch (corn flour)

Sauce:

4 tablespoons water

1 teaspoon oyster sauce

3/4 to 1 teaspoon cornstarch (corn flour)Oil for stir frying

Directions:
Cut the pork into thin strips. Add seasonings to pork, adding the cornstarch last. Marinate the pork for 10 - 15 minutes.
While pork is marinating, prepare vegetables and sauce. For sauce: Mix the sauce ingredients and set aside.
For vegetables: Cut bamboo shoots into thin strips. Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly.
Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.
Heat wok and add oil. When oil is ready, add the pork. Stir-fry pork until redness is gone. Remove and set aside.
Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together. When cooking the bok choy, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking bok choy, as it doesn't contain much moisture. Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a "well" in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.

Sesame Beef Filet, Sisaam Bef Filit (Sesume Beif Filet)

Ingredients
17 oz (500g) beef filet
1/2 cup (120 ml) whole sesame seeds
5 tsp. salt, or to taste
2 cups (500ml) vegetable oil for deep-frying
2 eggs1 piece of scallion
2 tsp. chili (chili) oil
1/2 cup(120ml) flour
1/2 tsp. MSG (optional)

Directions:
1. Wash the beef and cut into 1/4 inch (5mm) slices . Mix with the salt and MSG (optional) and set aside.
2. Beat the eggs. Dip the beef slices in the flour and then into the egg. Coat with the sesame seeds, pressing them into the beef with your palm or a rolling pin.
3. Heat the oil in a wok to about 350oF(170oC), or until a small piece of Green chilli or ginger sizzles and moves around rapidly when tossed into the oil. Add the beef and deep-fry for 2 minutes. Turn and continue to fry for another minute, or until the coating turns golden. Remove and drain. Serve with a small dish of the chili oil as a dip

Beef with Satin Egg, Bef with Saitin Eg (Beef widh Saten Egg)

Ingredients:

10 1/2 (300g) boneless veal or beef sirloin

5 eggs

1/4 tsp. salt

1/8 tsp. pepper

1/4 tsp.scalllions, chopped

1/4 tsp ginger, chopped

2 tsp. meat broth seasoned with salt, sugar, sesame oil and pepper to taste

1/2 tsp.cornstarch (corn flour) dissolved in 1/2 tsp.

water2 cups (500ml) vegetable oil for deep frying; uses about

3 1/2 oz (100ml)

Directions:
1. Wash the beef and cut into 1 inch (3mm) chunks

2. Beat the eggs and mix in the salt MSG (optional), pepper and scallions

3. Heat the oil in a wok. Deep-fry the beef over a low fire until cooked. Remove and drain well.

4. Pour the oil out of the wok, leaving only enough to cover the bottom, about 3 tbgsp. Heat until the oil surface ripples. Add the beef,ginger, and broth, Bring to a boil. Stir the cornstarch-water mixture and add. Stirring to make a thin gravy. Sprinkle with the sesame oil. Add the eggs and cook, stirring, until they are scrambled but still soft. Remove and serve.

Bang Bang Chicken (Baang Baang Chiken)

Ingredients:

9 oz (250g) chicken breasts and thighs

1 tbsp mushroom soy sauce (or substitute superior soy sauce)

1 tsp.scallions, shredded

1/8 tsp. ground Sichuan Peppercorn

1 tsp. sesame paste

1/2 tsp. sesame oil

2 tsp. chili (chilli) oil

1/2 tsp. sesame oil

1tsp sugar

1/4 tsp.MSG(optional)

Directions:
Poach the chicken in boiling water to cover for 10 minutes, or until cooked. Remove, drain, and let cool. Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers. You may cut the skin into strips also. Arrange the chicken strips in a dish a sprinkle with the scallions shreds.
Mix together the sesame paste, chili oil, sugar,soy sauce, MSG (optional), ground peppercorns and sesame oil. Pour over the scallions and chickens and chicken and mix until coated and serve. the scallion oil over all, and serve

Bourbin Chicken (Borbon Chiken)

Ingredients:
4 small skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon butter
1 large clove garlic, minced or put through a garlic press
1 small onion, finely chopped
2 tablespoons chicken broth
2 tablespoons bourbon whiskeysalt and pepper, to taste

Directions:
Melt the butter with the olive oil in a heavy skillet. Sauté the garlic and onion until onion is transparent. Remove garlic and onion from skillet with a slotted spoon.Brown the chicken breast halves on both sides. Return garlic and onion to skillet, add the chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes.
Makes 2 to 4 servings, depending upon appetites.

Steamed Chicken, Steemed Chiken ( Steamed Chickn)

Ingredients:
1 whole chicken, about 2 1/2 lb. (1 kg)

1/4 tsp. (1 g) fennel seed

4 tsp. salt, or to taste

1/4 tsp. (1g) Dahurian angelica root, chopped, if available

5 oz (150g) scallions chopped

1/2 tsp. whole Sichuan peppercorn

5 tsp. (25g) fresh ginger, shredded

1/2 tsp. whole Sichuan peppercorn

1/4 tsp. (2 g) cloves

3 1/2 tbsp wine

Directions:
1. Wash the chicken. Mix together the salt, half the scallions, and half the ginger, and rub over the chicken inside and out. Mix together the remaining scallions and ginger, the cloves, fennel seed, angelica, ground peppercorns, and rice wine, and place in the chicken cavity.

2. Place the chicken on a heat-proof dish in a steamer and steam for 1 1/2 hours. Remove from the heat and let cool. Discard the seasonings in the body cavity.

3. Chop the chicken into 1 inch by 2 inch (5cm by 3 cm) chunks and serve.

Cashew Chicken (Cashu Chiken)

Ingredients:

8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes

Marinade:

1 egg white

1 teaspoon salt

1 teaspoon cornstarch (corn flour)

5 fluid ounces (150 ml) cooking oil (vegetable or peanut)

2 ounces (50 grams) cashew nuts

2 teaspoons dry sherry or rice wine

1 tablespoon light soy sauce1 tablespoon spring onions, finely chopped as garnish (if desired)

Directions:

Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last. Allow the chicken to marinate in the refrigerator for 15 - 20 minutes. While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside.

Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white. Remove the chicken from the wok and set aside.

Clean the wok with a paper towel and add one tablespoon of oil. When the oil is ready, add the cashews and stir-fry them for about 1 minute. Add the chicken, and the sherry/soy saucemixture.Stir-fry the dish for about another 2 minutes. If you don't like raw spring onions, you can add them to the dish at this time. Otherwise, remove the dish from wok, garnish with spring onions, and serve.

Chicken Chop Suey, Chiken Chopp Soy (Cicken Chap Suey)

Ingredients:
1 pound Uncooked chicken breast -- cut
1/2 cup Sliced celeryin 1" cubes
1 Green pepper -- sliced
1 tablespoon Oil
1/2 cup Sliced mushrooms
3 Cubes vegetable bouillon
1 Tomato -- diced
1/2 cup Unsweetened pineapple juice
1/4 cup Sliced green onions
2 tablespoon soy sauce1
1/2 cup Fresh Chinese pea pods
1/2 teaspoon ginger
1 can (4 oz) water chestnuts
1/2 teaspoon Horseradish
3 cup Fresh bean sprouts

Directions:
1. Pan fry chicken in oil. Remove from heat and set aside.

2. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce,ginger, horseradish, celery and green pepper; heat through.

3. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry for about 2 minutes.

4. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately

Sweet and Sour Chicken (Swet and Sor Chiken)

Ingredients:

1 pound boneless, skinless chicken breasts

3/4 cup baby carrots

1 cucumber

1/2 red bell pepper

1 garlic clove

Marinade:

2 tsp Chinese rice wine or dry sherry

1 tsp cornstarchBatter:

1 - 2 eggs, lightly beaten

3 TB potato starch*Sauce**:

4 1/2 TB rice vinegar

1 1/2 TB black rice vinegar

3/4 cup water3 TB tomato paste

4 1/2 TB brown sugar

3/8 tsp chile sauce, or to taste

1 1/2 tsp cornstarch mixed with

6 teaspoons water
3 1/4 cups oil for deep-frying and stir-frying

Directions:

Cut the chicken into 1/2-inch cubes. Marinate in the rice wine or sherry and cornstarch for 30 minutes.

While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots. Bring a large pot of water to boil and blanch the carrots briefly in the boiling water. Drain thoroughly

In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm.

To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 - 4 minutes until the chicken turns golden brown. Drain on paper towels.

To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, very briefly for less than a minute, until the chicken turns brown. Drain on paper towels.

Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish. Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.

*Cornstarch can be substituted for the potato starch**This recipe is designed to make extra sauce for mixing in with the rice. It can easily be adjusted either up or down depending on how much sauce you want - just be sure to keep the proportions constant.

For 3/4 lb of chicken, reduce quantities by 1/3 - ie. use 3 TB rice vinegar, 1 TB black rice vinegar, 1/2 cup water, 2 TB tomato paste, etc.

Garlic Chicken, Garllic Chiken (Garlik Chickin)

Ingredients:
1 pound boneless, skinless chicken breasts

Marinade:
1 tablespoon light soy sauce
1 tablespoon dry sherry
4Garlic clove, finely minced
2 green onions, finely chopped on the diagonala few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili pasteOil for stir frying

Directions:
Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 30 minutes. While the chicken is marinating, prepare the green onions and garlic. Combine the sesame oil, light , soy sauce sherry and chili paste in a bowl and set aside.

Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice.

Cook's Notes: I make garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Sometimes I will even use 500 grams of chicken breasts, adjusting the seasonings slightly and stir-frying the chicken in two batches so as not to overcrowd the wok. I like to serve this dish with Stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.

Stire Fried Noodle, Chicken Chow Mein Stire Fried Noodle (Chicken Chow Mein)

Ingredients:
1 lb (500 g) flour noodles

10 1/2 oz (300 g) boneless chicken breast, skinned

1 egg white

2 1/2 tbsp cornstarch (corn flour) dissolved in

1 1/4 tbsp water

13 tbsp (200 ml) vegetable oil (or lard)

7 oz (200 g) chives, washed well and cut into

1 inch (3 cm) sections

1 tbsp salt, or to taste

1 cup (200 ml) chicken broth

1/4 tsp MSG (optional)

Directions:
1. Shred the chicken breasts. Mix the egg white and the cornstarch-water into a paste and coat the chicken shreds.

2. Heat 4 1/2 tbsp (100 ml) of the oil in a wok to about 212oF(100oC). Add the chicken shreds and cool, stirring, until they turn white. Pour out the oil and set it aside. Mix the chives, MSG, salt, and stock with the chicken and bring to a boil. Drain off and reserve the broth and seasonings. Place the chicken shreds in a bowl.

3. Boil the noodles 3 times, as described in recipes 165 and 166. After the final boiling rinse in cold water and drain well

4. Heat 4 1/2 tbsp (100 ml) of the oil, including that used earlier, in the wok until the oil surface ripples. Tilt the wok to swirl the oil around. Add the noodles in an even layer. Shallow-fry them, swirling the wok so they cook evenly. Fry until browned on one side, then slide the wok scoop or a spatula under the noodles and turn them over. Sprinkle the other 4 tbsp of oil around the edges and shallow-fry the noodles until browned on the other side. Add the reserved chicken broth. Cover the wok and simmer for 1 minute, or until the noodles absorb the sauce. toss the noodles with chopsticks or a fork and add the chicken shreds. Stir, remove, and serve.