Rita's Chinese Chicken

This is the kind of Chinese-American family supper that uses a pair of ramen packets for the noodles and stretches a pound and a half of chicken breast across six plates. The marinade does the work that would otherwise require expensive cuts.

The marinade is a proper velveting step (cornstarch, sherry, soy, sesame oil, salt, white pepper, ginger, garlic). That cornstarch coating is what stops lean chicken breast from going dry and stringy when it hits hot oil. Two hours of marinating is the minimum; overnight is better.

The vegetables go first, cooked hot and fast until they still have snap, then pulled out and held. Chicken stir-fries next. Dump-everything-in stir-fries turn into grey stew; staging keeps colors and textures distinct.

Ramen noodles simmer right in the chicken’s deglazed pan, soaking up every browned bit from the bottom. Ignore the seasoning packets that come with the ramen. The homemade cooking sauce (soy, Chinese vinegar, sherry, sugar, chicken bouillon, cornstarch) has all the flavor.

Pro Tips

• Chinese black vinegar (Chinkiang) is the traditional choice. If you do not have it, use rice vinegar with a few drops of balsamic.
• Slice chicken breast across the grain on a slight bias, about ¼ inch thick. Thinner pieces cook in 90 seconds and stay tender.
• Do not dump too much water on the noodles at once. Add just enough to cover and simmer. Extra water dilutes the sauce.
• Toss in a tablespoon of toasted sesame oil at the very end, off the heat. High heat kills its aroma.

Variations

• Swap chicken for pork tenderloin strips or flank steak, same marinade.
• Add a handful of sugar snap peas or broccoli florets to the vegetable stage.
• Use udon or rice noodles instead of ramen for a sturdier noodle.