Ingredients

• 2 tablespoons cornstarch
• 1/4 cup shaoxing wine
• 1/2 cup oyster sauce
• 1 tablespoon minced ginger
• 1/4 cup sliced scallion whites, save green for garnish
• 1 teaspoon black pepper
• 1 tablespoon sambal oelek
• 1 pound skinless chicken meat. I prefer the leg/thigh meat, but breast may be substituted
• Canola oil to cook
• 6 cloves garlic sliced thin
• 2 cups shiitake mushrooms, quartered
• 1 cup chicken stock
• 4 heads baby bok choy, core out, sliced
• 1 pound blanched and refreshed lo mein noodles
• Salt and pepper to taste

Instructions

1. In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2-hours, preferably overnight. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes. Add back the shiitakes and the noodles. Completely coat and heat the noodles. Check for seasoning.