This dish is best cooked in a clay pot; you can use a standard pot, but the clay pots are so pretty and look great taken straight to the table. They’re cheap to buy in Chinatown — just soak them overnight to make sure they don’t crack when you heat them.
Soak the noodles in warm water for about 5 minutes until tender. Drain, chop into
Heat the vegetable oil in a large clay pot, add the spring onion lengths and ginger and stir-fry until fragrant, then add the chicken pieces and move them around the pot until they become opaque. Add the soy sauce, shaoxing and rock sugar and stir to coat the chicken, then add
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