Great recipe but unfortunately you did not mention the amount of liquid need before adding the noodles to the wok . Too little liquid dry noodles, too much liquid you get wet or soupy noodles. Thumbs down.
I boil chicken in water first for about 10 mins to get rid of the impurities. Then I dump the water, rinse the chickena little, and then add it to chicken broth.
I lived in Hawaii, worked downtown at Bishop Square. There was a Chinese restaurant, down an alley between two buildings that served the best crispy Gau Gee I’ve ever tasted.! Can’t wait to try it.
This is a good recipe: just salt, a little bit of smoke, low and slow. I like that you score it to get the salt and smoke in, and reserving the juices to control the salt and moisture is very important! Also, your conservative use of liquid smoke is key. I’ve had oven kalua pork with so much liquid smoke it tasted almost like a hot dog-I’m talking you, mainland L & L!
