1/2 lb or 2 packs of saimin
1/2 lb boneless (fresh island) chicken
1/2 lb choi sum
1 can chicken or pork broth
1 tsp garlic, chopped
1 tsp.onion, chopped
1/4 tsp sugar
cornstarch
shoyu
sesame oil
white pepper
oyster sauce
cooking wine
vegetable oil

1. Boil the saimin for about 10-15 seconds. Take it out of the water and lay it flat in a frying pan. Add 2-3 Tbs. vegetable oil and fry for 5-10 minutes or until golden brown on each side. When done, cut into square pieces and lay flat on a plate.
2. In a frying pan, boil 1/2 can of chicken or pork broth. Add the choy sum, salt, oyster sauce and shoyu. To thicken, mix cornstarch with water and add to sauce. Wen done, pour over the cake noodle.
3. Place the chicken pieces in a bowl. Add 1/8 tsp. cornstarch, 1/8 tsp. sesame oil, dash of white pepper, 1/4 tsp. shoyu and dash of cooking wine. Marinade all together. In a frying pan, add 2 Tbs. vegetable oil. Fry the marinated chicken on low heat for about 5 minutes or until golden brown, then remove from pan. Start again with 2 tsp. vegetable oil in pan, saute 1 tsp. garlic, add the chicken, 1/8 tsp. sugar, dash of cooking wine, 1/8 tsp. shoyu and dash of soup stock. Garnish with green onion. When done, place chicken on top of the choy sum with gravy.