Ingredients
Flour, 150 g (about 1 1/4 cups) and chicken breast, 150 g (about 5 oz), 15 g chopped scallions, 10 g cilantro segments, 2 egg whites.
Seasonings
1/2 teaspoon each of fine salt and MSG, a pinch each of ground white pepper and Shaoxing wine, 750 ml (about 3 cups) chicken broth, and 1 tablespoon vegetable oil.
Preparation
1. Place the flour in a bowl, add the egg whites and enough water to form a thick batter.
2. Remove the membrane from the chicken breast, rinse clean, then cook in a pot of boiling water for about 10 minutes until just cooked through. Remove, rinse under cold water to cool, drain well, and shred into strips with your hands.
Steps
1. Add an appropriate amount of water to a pot and bring it to a gentle simmer, then place a stainless steel colander or strainer over the pot.
2. Gently squeeze the batter into pearl-shaped noodles, then cook in boiling water for 5 minutes until done.
3. Remove and place in a large bowl, then sprinkle with shredded chicken and cilantro pieces.
4. Heat oil in a wok until it reaches about 70% hot (just starting to smoke), add scallions and stir-fry until fragrant, then splash in the cooking wine.
5. Add chicken broth, salt, MSG (or to taste), and pepper, bring to a boil, then pour into the noodle bowl and serve.