Wat Gai Min
1 chicken (fryer)
1 pkg. noodles
Dried mushrooms (Soaked and drained)
Cornstarch
Shoyu
Green Onions
Cook noodles in salted boiling water, drain in cold water. Chop chicken into pieces, season and roll into cornstarch. Fry and brown in oil. Add mushrooms and water and shoyu and simmer until soft. Thicken gravy and add noodles. Garnish with Chinese parsley and serve hot.
