Chicken Lo Mein

Thinly slice the chicken breast.

In a bowl, combine the sliced chicken with water, Shaoxing rice wine, salt, and baking soda. Mix well to combine.

Add cornstarch and mix until the chicken is fully coated. Finish with a teaspoon of oil and mix again. Set aside to marinate.

Prepare the vegetables: slice the napa cabbage and onion, julienne the carrot, separate the green and white parts of the green onions, and mince the garlic.

In a small bowl, prepare the sauce by combining sugar, soy sauce, dark soy sauce, and oyster sauce. Mix until smooth.

Bring a large pot of water to a boil. Blanch the marinated chicken for about 30-60 seconds, until just cooked through. Remove with a spider strainer and set aside.

In the same boiling water, cook the lo mein noodles according to package directions.

During the last minute of cooking, add the sliced cabbage, onion, and carrots to the pot to blanch them with the noodles.

Drain the noodles and vegetables well.

Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and sauté the minced garlic until fragrant.

Add the drained noodles and vegetables, followed by the cooked chicken.

Deglaze the pan with a splash of rice wine and toss everything together.

Pour the prepared sauce over the noodles and toss thoroughly to coat everything evenly.

Add the green parts of the green onions and give it a final toss before serving.