Gai See Mee (Noodles with Chicken and Mushrooms)

Ingredients

• •6 Chinese dried black mushrooms
• •3 cups chicken stock
• •3 tablespoons oyster sauce
• •3 tablespoons rice wine
• •1 tablespoon dark soy sauce
• •1 1/2 tabelspoons sugar
• •2 1/2 tablespoons corn starch mixed with 1/3 cup water
• •1 pound Chinese thin egg noodles
• •Chinese sesame oil to taste
• •1 cup shredded poached chicken
• •Chopped green onions for garnish
• •Crisp shallot flakes

Directions

1. 1Cover mushrooms with warm water until soft. Drain and squeeze out excess water. Cut the caps into thin slices. Discard stems.
2. 2Combine the stock, oyster sauce, rice wine, soy sauce, sugar and mushrooms in a wok or pan. Bring to boil. Reduce heat and simmer for 5 minutes. Return to a boil. Stir in the cornstarch mixture and cook, stirring until mixture thickens to a thin creamy consistency. Keep warm.
3. 3Bring 2 to 3 quarts of water to boil. Add noodles and bring to a second boil and boil for one minute. Drain noodles in a colander and rinse them well with cold water. Shake off the excess water.
4. 4To 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. Serve hot.