E-Mee (อีหมี่)

1.In a saucepan, add cold water and chicken breast. Bring water up to the boil, cook for 1 minute before closing the lid and remove from the heat. Leave the pot to completely cool down before shred chicken breast into thin pieces.

2.Cook the egg noodles according to package instructions, rinse and set aside.

3.In the 8-inch pan, cook yellow chives with oil briefly. Add egg noodles, light soy sauce, Chinkiang vinegar and sugar. Toss to combine.

4.Reduce the heat before adding rice wine and sesame oil to the side of the pan. Use low heat to slowly sear the bottom of noodles until crisp and topple onto a serving plate.

5.Garnish with remaining yellow chives, pulled chicken, ham and Chinkiang vinegar.