Cantonese Style Chicken Lo Mein

Chicken Lo Mein

1 (4) lb chicken cut into 16 pieces
1 tbsp freshly grated ginger
1 tbsp cornstarch
1 tbsp hoisin sauce
1 tbsp sesame oil
3 tbsp Chinese rice wine
2 tbsp soy sauce
1 tsp white pepper
1 tbsp garlic paste
1 tsp five spice powder

Prep for Chicken:
Wash and pat chicken pieces until dry, and set aside
In a bowl mix all other ingredients well
Combine this mixture with the chicken pieces

Assembly of Noodles:
1 lb of Chinese noodles
½ lb of bora (Chinese long bean) cut in 2" pieces
2 medium carrots sliced into thin rounds
3 bunches of Chinese greens, chopped coarsely
1 cup of finely shredded cabbage
3 tbsp soy sauce
2 chicken bouillons
½ tsp white pepper
6 blades of finely sliced scallion
1 large white onion chopped
3 wiri wiri peppers minced(optional)
5 tbsp vegetable oil
1/4 cup of water
½ tsp five spice powder

Method:
Boil, cook, and drain noodles
Set aside
In a wok, add 3 tbsp vegetable oil
Heat on a high flame, add chicken pieces
Cook until all liquid is absorbed and chicken is browned
Remove chicken and set aside
Add 2 tbsp vegetable oil to the wok
Toss in onions, bora, and carrots and cook for 2 minutes on high heat
Add bouillons and water and continue to cook until water is almost absorbed
Add cabbage, wiri wiri pepper, and Chinese greens, and cook for 1 minute
Return chicken to pot, and add noodles, soy sauce, and white pepper, and five spice powder
Mix well and top with chopped scallions

** Variations:   If you cannot get wiri wiri peppers, use scotch bonnet,
the flavors assume a great place in this dish.  In addition I use baby string beans
in lieu of bora ( also known as Chinese long bean)