CHARLIE CHAN DOUBLE FEATURE NOODLES

YES, THIS RECIPE IS ON THIS SITE IN MULTIPLE VARIATIONS.  I LOVE TO MAKE THIS DISH BECAUSE IT IS DIFFERENT EVERY TIME.  LAST NIGHT, I VELVETED SHRIMP AND CHICKEN WHICH WAS FAIRLY TIME CONSUMING BUT WORTH EVERY MINUTE.  THE CHICKEN IN THE FINISHED DISH WAS SOOO TENDER AND THE SHRIMP WAS COOKED PERFECTLY.

I COOKED THIS WHILE I WATCHED CHARLIE CHAN MOVIES IN THE BACKGROUND.  IT WAS PRETTY MUCH ALL I COULD HANDLE AFTER THE WEEK I HAD: FUN, RETRO-CAMPY AND NOT TOO MUCH TO THINK ABOUT.  KEEPING IN MIND THAT I AM STILL WORKING ON MY MYSTERY NOVEL FEATURING CHARLIE CHAN’S GREAT GRAND-DAUGHTER CHARLOTTE CHAN…  IT MADE FOR A RELAXING SATURDAY NIGHT AND WHEN I FINALLY SAT DOWN TO ENJOY THIS DISH IT WAS PERFECT: CRISPY NOODLES WITH A THICK UNCTUOUS SAVORY GARLICKY SAUCE, CRUNCHY BOK CHOY AND TENDER CHICKEN AND SHRIMP.  FOR A MINUTE THERE I THOUGHT I WAS A GENIUS (I GOT OVER THAT BUT THIS WAS REALLY GOOD).

TO VELVET THE SHRIMP:  YOU WILL NOT MARINATE THIS AS LONG AS THE VELVETED CHICKEN.  THE SHRIMP ONLY NEED 20 MINUTES IN THE MARINADE. USE PEELED AND DEVEINED SHRIMP – PAT THEM DRY.  MIX TOGETHER ONE EGG WHITE, A PINCH OF SALT, A SPLASH OF SHAOXING WINE AND A HALF TEASPOON OF CORNSTARCH.  YOU COULD ADD A LITTLE CRISCO OIL TO KEEP THE SHRIMP SEPARATED. MASSAGE THIS INTO THE SHRIMP IN A SMALL BOWL.  AFTER THE SHRIMP HAS MARINATED IN THE FRIG FOR 20 MINUTES, QUICKLY POACH IT IN BOILING WATER FOR ABOUT 20 TO 30 SECONDS UNTIL JUST PINK.  REMOVE THEM TO A RACK UNTIL YOU ARE READY TO STIR FRY.

TO VELVET THE CHICKEN: CUT THE CHICKEN TENDERLOINS IN CHUNKS. THE MARINADE IS 3 TBS. CORNSTARCH, 2 EGG WHITES, 1/4 TEASPOON SALT, 1 TEASPOON OYSTER SAUCE, 2 TEASPOONS SHERRY AND 1/2 TEASPOON SOY SAUCE.  SEE THE RECIPE ON THIS SITE FOR VELVET CHICKEN AND ALMONDS.  MARINATE FOR AN HOUR OR SO.  POACH IN BOILING WATER FOR ABOUT A MINUTE UNTIL YOU SEE THE PINK… AND THEN A FEW SECONDS LONGER UNTIL THE PINK TURNS WHITE.  REMOVE THEM QUICKLY AND DRAIN AND SET ASIDE ON A RACK.