Chicken Chow Mein I  ~  

5 oz chicken breast
1 tbsp ginger juice
1 tbsp rice wine
1 tsp cornstarch
3 slices ham, cooked
3½ oz bamboo shoots (boiled fresh or canned)
4 dried Chinese mushrooms
1 leek
4 tbsp vegetable oil (better yet peanut oil)
4 bundles fresh Chinese egg noodles (you may substitute with Chinese dried
noodles)
8 tbsp lard

Sauce:
3 cups stock
½ tbsp salt
2 tsp sugar
2 tbsp rice wine

To Thicken:
1½ tbsp cornstarch mixed with 1½ tbsp water.

1.  Slice the chicken obliquely (on the diagonal) into thin strips and mix well
with the ginger juice, rice wine, and cornstarch.

2.  Cut the ham into rectangles ¼-inch wide.  Slice the bamboo shoots thinly;
soak the dried mushrooms in water (30 minutes);  when soft cut into thin strips.

3.  Cut the leek into 1-inch lengths.

4.  Heat the wok then add 2 tablespoons oil; stir-fry the chicken; when done
drain and set aside on a plate.

5.  Pour 2 tablespoons fresh oil into the wok and stir-fry the mushrooms, bamboo
shoots, and leek.  Stir in the ham, add the chicken, and stir-fry over high heat.

6.  Mix the sauce ingredients together and pour into the wok;  cook for 1 to 2
minutes.  Stir in 1½ tablespoons cornstarch mixed with an equal amount of
water, to thicken.

7.  Boil the noodles in plenty of water until just tender but still firm.  Drain and
place in a clean wok or skillet containing the melted lard.  Stir-fry over a high
heat, stirring and turning, until the noodles are crisp and golden.

8.  Place the noodles on a platter and top with the vegetables and meat from
the wok.