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Chicken Chow Mein

A great Chow Mein that truly rivals Chinese restaurants comes down to the sauce! Make this with your protein of choice (Note 1). Directions provided for making this two ways: from scratch, or using my this All Purpose Stir Fry Sauce. Have all the ingredients ready to go before you start cooking because it's done in 5 minutes!

A great Chow Mein that truly rivals Chinese restaurants comes down to the sauce! Make this with your protein of choice (Note 1). Directions provided for making this two ways: from scratch, or using my this All Purpose Stir Fry Sauce. Have all the ingredients ready to go before you start cooking because it's done in 5 minutes!

Ingredients

  • 200 g /6oz chicken thigh fillets , cut into bite size pieces (Note 1 tenderise option)
  • 3 - 4 cups green cabbage or Chinese cabbage , finely shredded (Note 3)
  • 1 1/2 tbsp peanut oil (or other cooking oil)
  • 2 cloves garlic , finely chopped
  • 200 g /6 oz fresh chow mein noodles (Note 2)
  • 1 carrot, julienned
  • 1 cup bean sprouts
  • 3 shallot/scallions/green onions , cut into 5cm/2" pieces
  • 1/4 cup / 65 ml water

CHOW MEIN SAUCE:

  • 2 tsp cornflour / cornstarch
  • 1 1/2 tbsp soy sauce , all purpose or light (Note 4)
  • 1 1/2 tbsp oyster sauce
  • 1 1/2 tbsp Chinese cooking wine (Note 5)
  • 2 tsp sugar
  • 1/2 tsp sesame oil
  • White pepper

Instructions
SAUCE:

  • Mix together cornflour and soy sauce, then mix in remaining ingredients. 
  • Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.

OTHER PREP:

  • Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
  • Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.

COOKING:

  • Heat oil in wok or large fry pan over high heat.
  • Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn!
  • Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute. 
  • Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
  • Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly. 
  • Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
  • Remove from heat and serve immediately.

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