Hong Kong Crispy Noodle Cake with Shrimp and Chicken

Method

1. Devein the shrimp and pat them very dry. Slice the chicken across the grain into 3 mm slices. Separate the egg and use only the white (save the yolk for another dish). Massage the shrimp and chicken with the salt, egg white, part of the Shaoxing wine and the velveting cornstarch for 1 minute until evenly coated in a white film, then refrigerate for 15 min. This 'velveting' keeps the meat silky. Meanwhile halve the bok choy lengthwise and rinse out any grit, slice the shiitake 5 mm thick, thinly slice the ginger and garlic, and cut the spring onions into 4 cm lengths, keeping whites and greens apart.

   Add in this stepRaw peeled shrimp 120 gChicken breast 120 gEgg (white only) 1Cornstarch (velveting) 2 tspSalt 1 pinchShaoxing wine 1¼ tsp

2. Bring 2 L of water to a rolling boil over high heat, cook the noodles for just 1 min so they stay firm, and drain. Rinse under cold water, shake dry and spread on a tray for 5 minutes to steam off, then toss with the dark soy and a little of the oil; they will turn a warm amber colour.

   Add in this stepFresh thin egg noodles 240 gDark soy sauce 1 tspPeanut oil (or neutral oil) 0.4 tbsp

   high heat

3. In a 24 cm non-stick or well-seasoned pan, heat half of this step's oil over medium heat. Add the noodles and press them with a spatula into a round cake about 1.5 cm thick. Fry for 5 min, gently swirling the pan every minute, until the underside is deep golden and crisp. Slide the cake onto a plate, add the rest of the oil, invert the cake back into the pan and fry the second side for the same time. Rest it on a wire rack so the base stays crisp.

   Add in this stepPeanut oil (or neutral oil) 1.6 tbsp

   medium heat

4. Heat oil in a wok over medium-high heat, spread out the shrimp and chicken and cook for 1 min 30 sec, turning, until the surface turns opaque white and the shrimp curl pink: about 80% cooked. Lift out straight away; they finish cooking in the gravy.

   Add in this stepPeanut oil (or neutral oil) ¾ tbsp

   medium-high heat

5. Heat the remaining oil in the wok over high heat and stir the ginger, garlic and spring-onion whites for 20 seconds until fragrant. Add the shiitake, then the bok choy stems, then the leaves, and stir-fry for 2 min. Splash the rest of the Shaoxing wine around the hot edge of the wok so it sizzles and perfumes everything.

   Add in this stepPeanut oil (or neutral oil) 1¼ tbspFresh ginger 5 gGarlic cloves 2Spring onions ½Fresh shiitake mushrooms 4Baby bok choy 2Shaoxing wine 1¾ tsp

   high heat

6. Mix the stock with the oyster sauce, light soy, sugar and white pepper, pour it in and bring to the boil over high heat. Stir the cornstarch into the cold water and drizzle it in while stirring; boil for 1 min until the gravy turns clear, glossy and thick enough to coat the back of a spoon thinly. Return the shrimp and chicken with their juices and heat for 30 seconds. Turn off the heat and stir in the sesame oil and spring-onion greens.

   Add in this stepChicken stock 250 mlOyster sauce 3 tspLight soy sauce 2 tspSugar ½ tspWhite pepper 1 pinchCornstarch (gravy) 3 tspCold water (for the slurry) 2 tbspToasted sesame oil 1 tspSpring onions ½

   high heat

7. Cut the noodle cake into 4 to 6 wedges on a board and arrange on a platter. Ladle the gravy over the centre, leaving the crisp edges exposed, and serve immediately while crisp and saucy meet.