After my first failure, I’d been meaning to make another attempt, but hadn’t the time or opportunity- living with a picky eater means sometimes having to change your menu drastically at the last minute.
I basically followed all the same steps as last time except I used garlic powder and only the tiniest pinch when marinating the chicken, and put extra sugar in that marinade.
I also used frozen broccoli just because it was what I had on hand, instead of the Chinese cabbage I’d used last time, but this doesn’t affect taste, really.
I used the same noodles (the rest of the package I’d used last time- about half), though, despite stirring constantly and adding a few drops of sesame oil to the water, some of it- not as much as last time, though, thankfully- still stuck together.
So this time, once I started cooking the chicken in the pan, after it was mostly cooked, not completely though, I added “ho yau” (Lee Kum Kee Panda Brand Oyster Sauce; tall, narrow necked bottle; dark brown/black sauce with red cap), a liberal amount, stirred it around, and then added slurry to make more sauce/gravy.
It came out tasting great!!! In retrospect, I actually didn’t add enough ho yau, I think, because the noodles quickly absorbed what sauce there was. It was sweet, tasty, and my picky eater loved it. You really do have to eyeball it and then taste it though, I can’t tell you, you have to base it off how much food you’ve got, how much sauce you like on yours (some like it dryer; I prefer it wet). (This is NOT the way you make the “dry” “version” of this dish.) (Version in quotes because I don’t consider the two dishes that similar though the names are only different by the Chinese word “dry” and “wet”)
Enjoy!!!
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