Today Supper is Hongkong Style Chow mein. The starch makes the meat tender. I Used Cantonese Zhu Sheng Mian. U can used any Thin Noodles. Blanched Seafood. remove moisture Noodles, After Deep Fried. Stir-fry Chiken tender. + Sea food + Soy Sauce + Cooking Wine + Vegetables + Water or Chiken Stock + Oyster sauce. + Sugar + Starch + Bean sprouts Pour over fried noodles. Done ! I add some special venegar from Zhejiang Province in China. have a delicate fragrance vineger. It Supper matched Cantonese food. Supper Crispy. i love it. Thank u for watching my video. See u soon.