6 Chinese dried black mushrooms
3 cups of chicken stock
3 tablespoons of oyster sauce
3 tablespoons of rice wine
1 tablespoons of dark soya sauce
One-and-a-half tablespoons of sugar
Two-and-a-half tablespoons of corn starch mixed with one-third cup of water
1 lb. Chinese thin egg noodles
Chinese sesame oil to taste
1 cup shredded poached chicken
Chopped green onions for garnish
Crisp shallot flakes
Instructions to Cook
Cover mushrooms with warm water until soft. Drain and squeeze out excess water. Cut the caps into thin slices. Discard stems.
Combine the stock, oyster sauce, rice wine, soya sauce, sugar and mushrooms in a wok or pan. Bring to boil. Reduce heat and simmer for 5 minutes. Return to a boil. Stir in the corn starch mixture and cook, stirring until mixture thickens to a thin creamy consistency. Keep warm.
Bring 2 to 3 quarts of water to boil. Add noodles and bring to a second boil and boil for one minute. Drain noodles in a colander and rinse them well with cold water. Shake off the excess water.
To serve, reheat the noodles by dropping them into a pot of boiling water for a few seconds. Drain well. Divide the noodles among 3 or 4 individual plates. Dribble a bit of sesame oil over the noodles, evenly distribute the chicken, and pour the hot sauce (with mushrooms) over all. Garnish with green onions and crisp shallot flakes. Serve hot.
submitted by Shirley