Crack (makes for 2 servings)
Skin from 1 chicken, cut into thin strips and fry until crisp (reserve the fat)
Slurp/noodle (makes for 1 serving only/for each bowl)
2 tbsp of crack-oil (the reserved fat)
400 grams of fresh, thick-cut Chinese hand-rolled noodles
1 smashed garlic clove
1 knob ginger,sliced
½ onion, chopped
½ tsp of ground white pepper
½ tbsp chilli paste
1 ½ tbsp of soy sauce
¼ tsp dark soy sauce (mainly adds color to the dish)
2 tbsp mirin
½ tsp of ground red Sichuan peppercorn
¼ cup of finely diced spring onions
¼ cup fresh coriander
¼ cup garlic chives
1 tbsp toasted sesame seeds
Slice Chicken skin into thin strips, fry in a hot pan until crispy and reserve the fat.
In a pot of boiling salted water, add noodles and cook until tender.
In a wok or frypan, add the reserved fat, onion, garlic, ginger and chilli paste, and saute until golden, 2 to 3 mins. Add szechuan pepper and white pepper.
Add cooked noodles into the wok, then the light soy, dark soy, mirin and saute. Finish with the spring onion, coriander and garlic chives. Season to taste. Add crispy chicken skin, top with sesame seeds and serve.