Asian Cuisine - Perfect Chicken Chow Mein as served in the best Asian restaurants.
Chicken Chow Mein is a dish that combines different cultures and tastes. It boasts a combination of soft, lightly toasted noodles, juicy chicken and crunchy vegetables, all topped off with a delicious sauce.
The secret to a successful Chow Mein preparation is the precise preparation of all the ingredients
Chicken breast you need to cut them into thin strips so that they cook evenly, and cut the vegetables finely to keep them fresh and crunchy.
Chicken Chow Mein
Ingredients
- 300g of egg noodles
- 450g of chicken breast
- 1/2 head of cabbage
- 2 carrots
- 6 young bulbs
- 1/2 tsp grated ginger
- 1 tablespoon of minced garlic
- 2 eggs
- 2 tablespoons of cornstarch
- 1/4 tsp soy and oyster sauce
- 1/2 tsp sesame oil
- cooking oil
- salt and pepper to taste Sauce:
- 1 tablespoon light soy sauce
- 1.5 tablespoons of dark soy sauce
- 2 tablespoons of oyster sauce
- 1 teaspoon of sugar
- 1 tablespoon of water
Directions
- Cut the chicken breast in half, then cut into thin strips. Mix the chicken with light soy sauce and water in a bowl and let it marinate for about 10 minutes. Then sprinkle the chicken with cornstarch and set it aside.
- Cut the head of cabbage into thin slices, and the carrots into thin sticks. Separate the spring onions into white and green parts; cut the green parts into pieces about 5 cm long, and finely chop the white parts. Grate the ginger and mince the garlic.
- Mix light and dark soy sauce, oyster sauce, sugar and water in a bowl. Stir well to dissolve the sugar.
- Cook the noodles according to package directions, but cook them for two minutes less to keep them al dente. Drain and rinse with cold water. Then lightly coat them with oil to prevent them from sticking together.
- Heat a little oil in a wok and stir in the eggs. When the eggs are cooked, remove them from the wok.
- Add more oil to it and fry the chicken at a high temperature until it is fully cooked. Then transfer it to a container.
- Then add a little more oil and quickly fry the ginger, garlic and white parts of the spring onion. Add the carrots and fry for a few minutes, then add the cabbage and fry until the vegetables are lightly browned. Transfer the vegetables to the chicken dish.
- Quickly fry the cooked noodles in the wok. Add chicken and vegetables and pour sauce over. Mix everything well and fry for a few minutes to combine the flavors.
- If desired, add black pepper and sauce for an authentic taste. Add sesame oil, scrambled eggs and green parts of spring onions. Season to taste with salt and pepper. Fry the mixture for another 2-3 minutes and the dish is ready to serve.
