Ingredients

• 6 - Chinese dried black mushrooms
• 3 cups - chicken stock
• 3 tbsp - oyster sauce
• 3 tbsp - rice wine
• 1 tbsp - dark soya sauce
• 1.5 tbsp - sugar
• 2.5 tbsp - corn starch
• 1/3 cup - water
• 1 lb - Chinese thin egg noodles
• Chinese sesame oil -2 tsp
• 1 cup - shredded poached chicken
• Chopped green onions -to garnish
• Crisp shallot flakes

How to Make Gai See Mee

• Soak mushrooms in warm water until soft, drain and squeeze out excess water
• Cut the mushroom avoiding the stem.
• Mix stock, oyster sauce, rice wine, soya sauce, sugar and mushrooms in a wok.
• Bring to boil and reduce heat, simmering for 5 minutes.
• Return to a boil and stir in the corn starch mixture and cook, until the mixture thickens to a thin creamy consistency.
• Bring 3 quarts of water to boil. Add noodles and bring to a second boil and cook for a minute.
• Drain noodles in a colander and rinse them well with cold water.
• To Serve:
• Reheat the noodles by dropping them into a pot of boiling water for a few seconds. Drain well.
• Divide the noodles among 3 or 4 individual plates
• Dribble a bit of sesame oil over the noodles, evenly distribute the chicken, and pour the hot sauce (with mushrooms) over all
• Garnish with green onions and crisp shallot flakes, and serve hot.