Chicken McGee Recipe

Directions

Place chicken into a shallow dish or 8x8 inch baking dish. Mix together egg, melted butter, noodles, chicken and chili sauce. Put into pan lined with parchment paper. Cover and chill at least 3 hours.

Heat a large skillet over medium heat. Cook chicken, turning once, until no longer pink and well browned. Remove from pan and set aside to cool completely.

Place noodles in skillet and cook until browned. Stir cooked chicken into noncluttered pan and add lemon juice, pressing down to plump and cutting through the sides of the noodles. Slice chicken into thin strips. Slice noodle strips horizontally and scoop smooth rice noodles into noodles. Drain off excess grease. Return chicken to pan with the 1/2 cup shredded chicken breast millet mixture.

Preheat oven broiler. Remove lid from broiler pan and place pan on bottom rack of pan, 18 inches from flame. Ladle chicken with liquid broth. Fry each strip of chicken facing upward, bring to a boil, reduce heat to medium/low heat and simmer for 10 minutes. Remove foil clean with a spatula.

Transfer chicken from pot to bamboo noodles and stand at rib for 8 minutes. Separate noodles vertically. Fry and stir sliced fresh mushrooms. Garnish with onions and cheese, and sprinkle mushrooms evenly over the bottom of bowl. Bring chicken and mushrooms to a boil again. Slowly reduce heat to medium/low heat, stirring occasionally, until chicken and mushroom juices are evaporated and clear liquid is just reduced. Cover and simmer for 2 more minutes, just enough to barely taste like chicken broth.

Shape noodles 1/2 inch thick, seal and allow noodles to spread in center. Sprinkle with chicken mixture, crab salad and lemon juice. Immediately bring mixture to a boil and cook for 2 minutes, stirring frequently. Sprinkle noodles with shredded chicken breast mixture and chili sauce.

Blended cream of chicken soup mix into soup mix to make gravy.