Chicken Mei Fun

Preparation

1. Step 1

   In a medium bowl, combine chicken, 1 tablespoon soy sauce, 1 tablespoon canola oil, 1 tablespoon water, cornstarch, ¼ teaspoon five-spice powder and ¼ teaspoon white pepper. Toss until everything is fully coated. Marinate at room temperature for 10 minutes.

2. Step 2

   Meanwhile, hydrate the vermicelli noodles according to package directions. Transfer to a colander to drain, and rinse with cold water, shaking off excess.

3. Step 3

   In a small bowl, whisk the remaining ¼ cup soy sauce, remaining ½ teaspoon five-spice powder, remaining ¼ teaspoon white pepper, chicken broth and sesame oil.

4. Step 4

   Heat 1 tablespoon of the canola oil in a wok or large nonstick skillet over medium-high. Once oil starts to shimmer, add the beaten eggs. Once the sides bubble up slightly, about 30 seconds, flip and cook the other side; the omelet should be just set.

5. Step 5

   Using a rubber spatula, roughly break up the omelet into large pieces, then transfer to a bowl.

6. Step 6

   To the wok, add 1 tablespoon of the canola oil, and once it shimmers, add the marinated chicken in an even layer. Do not touch the meat until the edges start to become slightly golden brown, about 1 minute. Using a wooden spoon or spatula, flip the chicken slices over and cook until the other side is golden brown. (It will not be fully cooked.) The chicken should not stick to the pan; if it does, leave it alone for 30 seconds to 1 minute more. Transfer the chicken to a medium bowl, leaving as much oil in the wok as possible.

7. Step 7

   Add the remaining 1 tablespoon of canola oil to the wok. Once shimmering, add the ginger, cabbage and carrot. Cook until cabbage begins to wilt, about 1 minute. Whisk the sauce one last time before adding it to the wok, then cook until it is reduced by half, about 4 minutes. Stir in the bell pepper and scallions, and return the chicken and any accumulated juices to the wok. Let simmer until the chicken is fully cooked, about 2 minutes. Return the vermicelli noodles and egg to the wok, and toss until everything is combined. Serve immediately.