Ingredients
3 tablespoons plus 2 teaspoons soy sauce
5 teaspoons cornstarch
3 tablespoons Shaoxing rice wine
1 tablespoon sugar
1 cup low-sodium chicken broth
8 ounces boneless skinless chicken thighs, cut into 1/2-inch pieces
Kosher salt
1/2 cup vegetable oil
6 ounces Hong Kong chow mein noodles
6 fresh shiitake mushrooms, stemmed and caps cut into 1/4-inch strips (or dried shiitake mushrooms, soaked and cut into 1/4-inch strips)
3/4 cup julienned carrot
1 cup chopped Chinese broccoli
3 tablespoons julienned peeled ginger (from a 3-inch piece)
2 large cloves garlic, minced (4 teaspoons)
1 cup mung bean sprouts
1 teaspoon toasted sesame oil
Preparation
Whisk 3 tablespoons soy sauce into cornstarch in a small bowl. Whisk in 2 tablespoons wine, sugar, and broth. Season chicken with salt and remaining 2 teaspoons soy sauce and 1 tablespoon wine.
Heat a 10-inch cast-iron skillet over medium-high and add 1/4 cup oil; heat until shimmering. Add noodles and flatten to an even layer. Reduce heat to medium and cook 1 minute. Add 1/3 cup water and cook, pushing edges in with a spatula to shape into a more compact disc, until golden brown and the entire thing holds together like a mat, 4 to 5 minutes more. Carefully slide a spatula underneath and flip over. Drizzle 2 tablespoons oil around edges of pan. Cook until crisp on the second side, 2 to 4 minutes. Transfer to serving plate.
Return pan to medium high-heat, add chicken, and cook until golden brown on one side, 1 to 2 minutes. Toss and cook until almost cooked through, about 1 minute more. Remove from pan. To the pan, add 2 tablespoons oil and mushrooms and cook until tender, about 2 minutes. Add carrots and Chinese broccoli. Toss 1 minute. Add ginger and garlic and cook until fragrant, about 1 minute. Stir sauce to recombine, then add to pan and bring to a boil. Add chicken and toss to combine. Stir in sprouts and sesame oil. Serve over crispy noodles.
