Cantonese Chicken Chow Mein Recipes

CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)

Steps:

• Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
• Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
• Mix cornflour into Sauce until lump free.
• Turn oven onto low (to keep noodles warm while you cook the topping).
• Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
• Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
• Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
• Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
• Repeat with remaining noodle cake.
• Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
• Add chicken and cook until it changes from pink to white (still raw inside)
• Add the carrot and bok choy stems, cook 30 seconds.
• Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
• Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
• Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!

HONG KONG-STYLE CHICKEN CHOW MEIN

Steps:

• Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.
• Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.
• Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.
• Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.
• Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.
• Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.

CANTONESE CHOW MEIN

Steps:

• Immerse egg noodles into boiling water for 30 seconds, then remove and set aside.
• Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil.
• Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat.
• The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate.
• Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like.
• Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry. Add the meat ingredients, 1 tbsp water, cover the wok and steam for 1 - 2 minutes.
• Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce.
• Pour the veggies and meat over the noodles.
• Note #1: Char xiu (Honey BBQ pork) is available in Chinatown or a good Chinese grocery store, as well as baby boy choy (also known as Shanghai bok choy).
• Note #2: Ideally you should use a large non-stick wok for frying noodles. Traditionally, Chinese people use a carbon steel wok, which is baked in the oven after purchase, and then rubbed with oil after washing each time to protect it. It turns black over time, and is pretty much non-stick. You could also use a non-stick pan, but non-stick coatings are poisonous and will accumulate in your body. Non-stick pans should generally be only used with medium or low heat. If you like them, get a professional grade non-stick pan for high heat cooking, it feels like ceramic.
• Note #3: I often add a dash of rice wine (sake) to the meat and vegetables. It just gives it a little extra flavour and isn't salty like most cooking wines.

CHOW MEIN

Steps:

• Soak the chow mein noodles in cold water for about 5 minutes. Rinse a few times until the water turns clear and the noodles have become soft. Drain the excess water and set aside. (Don't over soak the noodles or they will become soggy.) In a small mixing bowl, mix all the ingredients of the Chow Mein Sauce together. Set aside. Heat up a skillet or wok with the oil. Add in the garlic and stir-fry until light brown or aromatic. Add the chicken and shrimp and stir fry until they are half cooked. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Add the noodles and the soy sauce mixture. Continue to stir fry until the noodles are well combined with the soy sauce mixture and completely cooked through. Add the chopped scallions, do a few final stirs, dish out and and serve hot.

CANTONESE CHOW MEIN RECIPE - (3.8/5)

Steps:

• 1 Immerse egg noodles into boiling water for 30 seconds, then remove and set aside. 2 Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil. 3 Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat. 4 The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate. 5 Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like. 6 Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry. Add the meat ingredients, 1 tbsp water, cover the wok and steam for 1 - 2 minutes. 7 Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce. 8 Pour the veggies and meat over the noodles. 9 Note #1: Char xiu (Honey BBQ pork) is available in Chinatown or a good Chinese grocery store, as well as baby boy choy (also known as Shanghai bok choy). 10 Note #2: Ideally you should use a large non-stick wok for frying noodles. Traditionally, Chinese people use a carbon steel wok, which is baked in the oven after purchase, and then rubbed with oil after washing each time to protect it. It turns black over time, and is pretty much non-stick. You could also use a non-stick pan, but non-stick coatings are poisonous and will accumulate in your body. Non-stick pans should generally be only used with medium or low heat. If you like them, get a professional grade non-stick pan for high heat cooking, it feels like ceramic. 11 Note #3: I often add a dash of rice wine (sake) to the meat and vegetables. It just gives it a little extra flavour and isn't salty like most cooking wines.

CANTONESE CHOW MEIN RECIPES

Steps:

• Cook the noodles according to package directions. Drain.
• In a bowl, mix the sauce ingredients.
• Thinly slice carrots and celery. Cut the pepper into cubes. Slice the chicken breasts into strips of 0.5 cm (1/4 inch).
• In a frying pan or wok, heat-third of the oil over medium heat. Cook shrimp for 1 to 2 minutes on each side. Transfer to a plate.
• In the same pan, add a little oil. Cook the chicken strips for 2 to 3 minutes on each side. Book the plate.
• Pour the remaining oil and cook the vegetables for 3 to 4 minutes on medium-high heat, stirring. Return shrimp and chicken in the pan and stir.
• Pour the sauce. Cook for 2 minutes, until the vegetables are al dente.
• Stir in noodles and heat 1 minute.

CANTONESE CHICKEN CHOW MEIN

Steps:

• Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
• Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
• Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
• Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

CHICKEN CHOW MEIN WITH THE BEST CHOW MEIN SAUCE

Steps:

• In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
• Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
• Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
• Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
• Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.
• Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!