Chicken Chow Mein Recipe
Jīròu Chǎo Miàn
Chicken Chow Mein
Submitted By: Taz
Ingredients:
1 lb Boneless/Skinless Chicken Breast (Jīxiōng Ròu) - sliced thin
1 lb Fresh Chow Mein Noodles*
½ Small White Onion (Bái Yángcōng) - sliced thin
1 Small Shallot (Cōng) - small diced
2-4 Baby Bok Choy (Báicài) - sliced into wide 'ribbons'
½ Cup Bean Sprouts (Lǜ Dòuyá)
4 Green Onions (Cōng Bào) - green parts only cut into 1 inch pieces
2 Cups Chinese Chives (Jiǔcài) - tough end removed and cut into 2 inch lengths
¾ Cup Vegetable Oil (Shíyòngyóu)
2 Tbs Shao Xing Rice Wine (Liàojiǔ)
2 Tbs Cornstarch (Yùmǐ Diànfěn)
| Marinade: 2 Tbs Light Soy Sauce (Shēng Chōu) 1 Tbs Dark Soy Sauce (Lǎo Chōu) 1 Tbs Cornstarch (Yùmǐ Diànfěn) 2 tsp Toasted Sesame Oil (Zhīmayóu) 3 cloves Fresh Garlic (Dàsuàn) - minced ¼ inch piece Fresh Ginger (Jiāng) - minced |
Sauce: ½ Cup Low Sodium Chicken Stock (Jītāng) 2 Tbs Light Soy Sauce (Shēng Chōu) 2 Tbs Oyster Sauce (Háoyóu) 2 tsp Granulated Sugar (Táng) ½ tsp Ground White Pepper (Bái Hújiāo) |
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Preparation:
- In a medium bowl, mix up all of the 'marinade' ingredients until well incorporated - Add sliced chicken and toss to combine making sure the chicken is well coated - Set aside until needed
- Place noodles in a sieve or strainer and run hot water through them for a few seconds - Allow to drain well and transfer to a plate lined with absorbent paper - Set aside until needed
- Prep all of your vegetables and place them in individual bowls until needed
- Whisk the cornstarch with 2 Tbs of water to make a slurry - Set aside until needed
- Heat the chicken stock to a boil - Remove from heat and add the remaining 'sauce' ingredients and thoroughly combine - Set aside until needed
- Heat the vegetable oil in a wok over medium-high heat until just smoking - Add the noodles to the oil and allow to fry for 3-5 minutes until lightly browned and crispy - Flip and repeat (noodles will form a 'pancake' of sorts) - Using a skimmer or slotted spatula, transfer noodles to a clean serving plate set aside within easy reach until needed (can place in warmed oven if desired)
- Dump out all but 2-3 Tbs of remaining oil from the wok
- Increase heat to high - Add onion and stir fry for 1 minute - Add shallot and stir fry for 1 minute - Add chives and stir fry for 30 seconds - Add the chicken and its marinade to the wok and stir fry for 1-2 minutes until seared and slightly browned on all sides - Add the Shao Xing rice wine to deglaze the wok - Add bean sprouts and bok choy and continue to stir fry 1-2 minutes
- Push everything up the sides of the wok - Add the sauce and bring to a simmer - Add the cornstarch slurry and allow to return to a simmer - Allow sauce to cook (stirring frequently) until thickened and darkened in color
- Pull the chicken and veggies off the sides and stir-fry everything for a minute to combine and thoroughly coat with sauce - Pour over the fried noodles - Serve immediately
*
Fresh Chow Mein Noodles (AKA: Hong Kong Style Pan Fried Noodles) are par cooked before packaging
so they are 'ready' to stir-fry without boiling - If Chow Mein noodles are not available, you can substitute
thin wonton noodles boiled until al dente and thoroughly dried
