[HAWAII'S KITCHEN]

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Choi sum adds color to noodles

This dish is from On On Chinese Restaurant, as prepared Sunday on "Hawaii's Kitchen." The show airs at 5:30 p.m. on KHON/Fox.

Boneless Minute Chicken Cake Noodle

1/2 pound, or 2 packs, saimin
2 to 3 tablespoons vegetable oil
>> Choi sum:
1/2 can chicken or pork broth
1/2 pound choi sum
Salt to taste
Oyster sauce to taste
Soy sauce to taste
1 teaspoon cornstarch
>> Chicken:
1/2 pound boneless, fresh island chicken
1/8 teaspoon cornstarch
1/8 teaspoon sesame oil
Dash white pepper
Dash cooking wine
2 1/2 tablespoons vegetable oil
1 teaspoon garlic
1/8 teaspoon sugar
1/8 teaspoon soy sauce
Dash of soup stock
1 teaspoon chopped green onion

Boil noodles 10 to 15 seconds. Remove from water and lay flat in a frying pan. Add vegetable oil and fry 5 to 10 minutes, or until golden brown on each side. Cut into square pieces and lay flat on a plate.

To make choi sum: In a frying pan, bring broth to a boil. Add choi sum, salt, oyster and soy sauces. To thicken, mix cornstarch with water and add to sauce. Pour over noodles.

To make chicken: Place chicken pieces in a bowl. Add cornstarch, sesame oil, white pepper and cooking wine.

In a frying pan, heat 2 tablespoons vegetable oil. Fry chicken on low heat about 5 minutes, or until golden brown, then remove from pan.

Start again with remaining oil in pan. Sauté garlic, fried chicken, sugar, soy sauce, soup stock and another dash of cooking wine. Garnish with onion.

To serve: Place chicken on top of choi sum with gravy and noodles.

Nutritional information unavailable.

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