Cherry & Dennis Helper Habitat
Shanghai Scallion Oil Noodles with Shredded Chicken
上海蔥油雞絲拌麵
Recipe overview
Aromatic scallion oil coats springy Shanghai noodles, finished with tender shredded chicken.
01
Ingredients
Main ingredients
- 400 g fresh Shanghai wheat noodles
- 300 g boneless skinless chicken breast
- 6 stalk spring onion
Stock
- 2 L water
Sauce
- 6 tbsp cooking oil
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
02
Tools
- knife
- cutting board
- pot
- saucepan
- tongs
- colander
- mixing bowl
- serving bowl
- food thermometer
03
Steps
Step 1
Cut the scallions
Wash and dry the scallions, cut into 5 cm lengths, and separate white and green parts.
Step 2
Poach the chicken
Bring 1 litre water to a gentle simmer, add the chicken breast, cover, and poach gently for 12 minutes.
Step 3
Check and rest the chicken
Check the thickest part reaches 75°C; remove and rest 5 minutes, or poach 2 more minutes and retest if needed.
Step 4
Shred the chicken
Shred the chicken along the grain into thin strands and cover to keep warm.
Step 5
Start the scallion oil
Put the oil and scallion whites in a saucepan and cook over low heat for 4 minutes until softened.
Step 6
Finish the scallion oil
Add the scallion greens and cook over low heat for 6 more minutes until deep green and lightly crisp, then turn off the heat.
Step 7
Make the soy dressing
Mix light soy, dark soy, and sugar in a large bowl, then add 3 tablespoons of hot scallion oil.
Step 8
Boil the noodles
Bring the remaining 1 litre water to a boil, add noodles, and cook for 4 minutes until springy.
Step 9
Drain the noodles
Drain the noodles immediately in a colander and shake until no longer dripping; do not rinse.
Step 10
Toss the noodles
Add the hot noodles to the soy dressing and toss for 1 minute until evenly coated.
Step 11
Add remaining scallion oil
Add all remaining scallion oil and crisp scallion pieces, then toss for 30 seconds.
Step 12
Top and serve
Divide noodles among four bowls, top each with one quarter of the shredded chicken, and serve hot.
Common mistakes
- High heat makes scallions bitter; keep the oil on low heat.
Tips
Do not rinse the hot noodles so they absorb the dressing.
