How to make it

1. Over a high heat in a skillet or pan with a broad base and high sides, add oil, chicken, skin side down and allow to cook for 3 - 5 minutes or until the skin is golden. Reduce heat to medium to high and add Lee Kum Kee Minced Garlic, grated ginger, Lee Kum Kee Chiu Chow Style Chilli Oil and simmer till fragrant. 
2. Turn chicken and add Lee Kum Kee Premium Soy Sauce, water and sugar and mushrooms. Cover, bring to a simmer and cook for a further 25 – 30 minutes or until chicken is cooked through. Remove from heat, keep covered and allow to rest in the braising liquid.
3. To garnish, mix Lee Kum Kee Pure Sesame Oil, mint, coriander, chilli and spring onion together, toss gently and set aside. Remove chicken pieces from pan, chop each Maryland into three pieces and set aside. Prepare noodles as per pack instructions, put braising liquid back onto a high heat, quickly toss noodles through, then plate into two bowls.
4. Add chicken and mushroom to bowls, then garnish with herb salad and sesame seeds.