Proper Chicken Chow Mein

• Meat

  • 200 g Chicken thigh

• Produce

  • 1 cup Bean sprouts
  • 1 Carrot
  • 2 cloves Garlic
  • 3 cups Green cabbage
  • 3 Shallot/scallions, cut into 5cm/2" pieces

• Condiments

  • 5/16 cup Chinese all purpose stir fry sauce or chow mein sauce, homemade Real
  • 1 1/2 tbsp Oyster sauce
  • 1 1/2 tbsp Soy sauce

• Pasta & Grains

  • 200 g Chow mein noodles, fresh

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2 tsp Cornflour/cornstarch
  • 2 tsp Sugar
  • 1 White pepper

• Oils & Vinegars

  • 1 1/2 tbsp Peanut oil
  • 1/2 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 1/2 tbsp Chinese cooking wine

• Liquids

  • 1/4 cup Water

Found on recipetineats.com

Description

Ingredients

• 200g/6oz chicken thigh fillets (or breast), cut into bite size pieces
• ½ tsp baking soda (optional - see notes)
• 1½ tbsp peanut oil (or other cooking oil)
• 200g/6oz fresh chow mein noodles (Note 5)
• 3 - 4 cups green cabbage (savoy / green), finely shredded
• 1 carrot, julienned
• 1 cup bean sprouts
• 3 shallot/scallions, cut into 5cm/2 pieces
• 2 cloves garlic, peeled and smashed (see notes)
• ¼ cup (4 tbsp) water
• ¼ cup + 1 tbsp homemade Real Chinese All Purpose Stir Fry Sauce OR Chow Mein Sauce (recipe below)
• 2 tsp cornflour/cornstarch
• 1½ tbsp soy sauce (ordinary all purpose soy sauce OR light soy sauce) (Note 3)
• 1½ tbsp oyster sauce
• 1½ tbsp Chinese cooking wine (or sherry) (Note 4)
• 2 tsp sugar
• ½ tsp sesame oil
• White pepper

Directions

• Optional - velveting the chicken (see notes): Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.
• Chow Mein Sauce (if using): Mix together cornflour and soy sauce, then mix in remaining ingredients.
• Pour 1 tbsp of Chow Mein Sauce OR Real Chinese All Purpose Stir Fry Sauce over the chicken and set aside to marinate for 10 minutes.
• Prepare the noodles according to the packet instructions.
• Heat oil in wok or large fry pan over high heat.
• Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Remove garlic from wok.
• Add chicken and stir fry until the skin is white but the inside is still raw - about 45 seconds to 1 minute.
• Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk). Stir fry for 1 - 1½ minutes until the cabbage is just starting to wilt and the chicken is cooked through.
• Add the noodles, Real Chinese All Purpose Stir Fry Sauce/Chow Mein Sauce and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce.
• Add bean sprouts and remaining shallots/scallions. Stir through quickly then remove from heat.
• Serve immediately.

Nutrition