Hong Kong Style Chicken Chow Mein - cooking recipe

Ingredients

1 (14 ounce) package of steam fried Chinese noodles
4 tablespoons cooking oil
2 tablespoons cooking oil
4 cups bean sprouts
3 green onions, cut to 1-inch
2 garlic cloves, minced
1 teaspoon fresh ginger, shredded
8 ounces chicken, sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sherry wine
1 teaspoon water
10 fluid ounces chicken broth
4 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons cornstarch
2 tablespoons water

Preparation

Mix 2 Tbsp Soy Sauce, 1 Tbsp Oyster Sauce, 1 tsp Sherry and 1 tsp water in a bowl. Marinate chicken in it for approximately 1/2 hour.
Mix 10 fl oz Chicken Broth, 4 Tbsp Soy Sauce and 2 Tbsp Oyster Sauce. Set aside.
Put the steam fried noodles in a pot of slightly salted boiling water. Boil for 2-3 minutes, stirring occasionally. Do not overcook. When cooked pour into a colander and let drain and dry.
Heat the wok and add the 4 Tbsp of Cooking Oil,swirling to coat the sides. Add the steam fried noodles and fry until about half the noodles are browned and crispy. Place noodles on an oven-friendly plate and place in the oven at minimum temperature to keep warm.
Add the 2 Tbsp of Oil to the wok. When Oil starts to smoke add the Green Onions, ginger and garlic for a few seconds until it starts to soften. then add the bean sprouts and stir fry for 1 minute. Add the marinated chicken and fry for 3 minutes. Add the Chicken broth mixture and cook for 3-4 minutes or until chicken is done. Mix the corn starch with the water and stir into mix. If gravy does not thicken to your desire add more cornstarch.
Pour over the crispy noodles and serve.