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1
Using a sharp knife, trim the fat from the chicken, and slice it into strips.
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2
In a small bowl, combine the soy sauce and sherry.
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3
Add the chicken, and mix well.
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4
Allow to marinate for at least an hour.
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5
Add the egg to the chicken, and mix thoroughly.
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6
Put the cornflour in a shallow dish, and dredge the chicken in it, a few pieces at a time, placing the dredged pieces on a wire cooling rack, making sure that they are not touching each other.
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7
Allow the chicken to rest, untouched, for 30 minutes. Be sure to reserve the cornflour for later use.
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8
Tip out the liquid from the bowl that you were using to marinate the chicken.
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9
In that bowl, add the boiling water, chicken stock powder, and sugar.
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10
Stir until the sugar has dissolved, then add the remaining sauce ingredients.
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11
Set sauce aside for now.
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12
Set oven to 50u00b0C (Keep warm temperature).
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13
Dredge the chicken in the cornflour that you reserved from earlier. You may need to add some more cornflour to coat all of the chicken pieces.
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14
Heat 3 tbsp oil in a wok, and add the chicken, shallow-frying for about 2 minutes, stirring constantly, until golden.
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15
Remove from heat, and put chicken on a plate lined with paper towels, and place in the oven. (I also put the sliced carrot on a plate, and place that in the oven at this point - It helps to make the carrot a little bit more tender, so you don't have to cook it for as long, later).
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16
Clean the wok, and add 1 tbsp of fresh oil.
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17
Add the ginger and garlic to the oil, while it is heating.
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18
Once the oil is hot, add the sauce, followed by all of the vegetables, and the noodles.
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19
Stir fry for 1 - 2 minutes, then add the chicken.
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20
Reduce heat, and stir through for a further minute.
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21
Serve, and enjoy.
