This chicken dish is loaded with traditional Cantonese ingredients such as rice wine, sesame oil, and ginger. It is just as tasty served over rice instead of the egg noodles.
Hold a chef’s knife at a 45-degree angle to the peeled carrot and make the first cut. Make evenly spaced cuts at the same angle the entire length.
Cut a slice off of one edge of an unpeeled piece of gingerroot to remove the woody end. Hold the gingerroot at a 45-degree angle to a ginger grater or fine grater and rub across the grating surface.