Gai See Mee

Ingredients:

6 pieces	Dried black mushrooms (available in Asian stores)
3 cups	Chicken stock
3 tbsp.	Oyster sauce
3 tbsp.	Rice wine
1 tbsp.	Dark soy sauce
1 1/2 tbsp.	White Sugar
2 1/2 tbsp.	Corn starch, dissolve in 1/3 cup of water
1 lb.	Chinese thin egg noodles
some	Sesame oil to taste
1 cup	Chicken, poached and shredded
1 small bunch	Green onions, chopped for garnish
few	Crisp shallot flakes

Procedure:

Soak and cover mushrooms with warm water until soft then drain and squeeze out excess water, cut the caps into thin slices and discard stems.

Combine the stock, oyster sauce, rice wine, soy sauce, sugar and mushrooms in a wok or pan and bring to a boil.

Reduce heat and simmer for 5 minutes then return to a boil.

Stir in the corn starch mixture, then mix and stir until thickens to a thin creamy consistency. and keep warm.

Bring 4 cups 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 and shake off the excess water.

To serve, reheat the noodles by dropping them into a pot of boiling water for a few seconds then drain well.

You can reheat in microwave covered with plastic film for 30 seconds and divide the noodles to 4 individual plates.

Dribble a drop 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 and serve hot.

Serve 4 people.

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