Chicken chow mein sandwich

Cut chicken thigh into little strips, trimming most of the fat.

Mix the chicken with a little soy, Shaoxing wine (or dry vermouth) and cornstarch until coated; marinate 15 minutes.

Shred the cabbage, thinly slice the green onions, cut the carrot into matchsticks, and chop the ginger and garlic; thinly slice an onion.

Mix the sauce: a quarter cup of chicken stock, 2 tbsp oyster sauce, a little soy and a little sesame oil.

Boil chow mein noodles about three minutes until just done; strain, shake off the water and toss with a little neutral oil.

In a hot wok with a little oil cook the onions and carrots, then add the cabbage after a minute or two; cook briefly and remove.

Wipe the wok, reheat with a little oil and cook the chicken until almost done; add ginger and garlic for about eight seconds.

Return the vegetables, add the noodles and the sauce to bring it together, then a splash of dark soy sauce; kill the heat and add the green onions.

Pile the chow mein onto a bun with a couple of pieces of chicken on top and close.