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Ingredients :
1/2 kg egg noodles
1/2 kg chicken meat
1 chicken liver
1 chicken gizzasrd, parboiled
6
cloves garlic, chopped
6 medium onions, chopped
2
tablespoons soy sauce
1/4 cabbage, shredded
2
stalks celery, sliced and shredded
1/4 white Chinese cabbage, shredded
6 dried Chinese mushrooms, soaked and
sliced
6 scallions, finely sliced
1/2
cup cooking oil
4 eggs, beaten
Salt and pepper to taste
Method :
Soak the egg noodles in a pot of warm
water to soften it. Heat a deep saucepan with water and bring to the
boil. Add the softened egg noodles and cook until it is tender. Drain
and lay out on a tray. Pour 2 tablespoons cooking oil on the egg noodles
and toss gently to coat evenly. This will keep the noodles from
sticking.
Slice the
chicken meat, gizzard and chicken liver. Heat up a wok with oil and fry
the onions and garlic until soft. Add the chicken meat, gizzard and
liver and fry. Add soy sauce, cover with a lid and simmer until the meat
is tender. Add in the shredded vegetables and continue frying until
cooked. Remove from wok and set aside.
Toss the
noodles in the wok for about 2-3 minutes and remove from the wok. Using
the same wok, scramble the eggs and add oil if necessary. Add the pepper
and salt according to taste. When ready, scoop the noodles on the dish
first before covering with the meat and vegetables. Garnish with the
scrambled eggs. Could be serve either cold or hot, depending on
preference.
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