Hello Everyone!
Today I am going to be making chicken chow mein easy to make the chicken I have one pound of thinly sliced chicken breasts I'm going to add a quarter teaspoon of white pepper you could just use black pepper if that's what you have a tablespoon of soy sauce and two teaspoons of baking soda sometimes I like to do egg white with a tablespoon of corn starch but I'm gonna do the baking soda today and this is going to sort of you know velvet and marinade marinate the chicken and you'll want to set it in the refrigerator but take it out
Maybe 10 minutes before you are going to cook it to take the chill off of the meat so that's done so to start I'm going to be using a 12-ounce bag or 340 grams of chow mein pan-fried noodles and on the back, it has instructions to basically place the noodles in boiling water for 20 seconds drain and then you can pan fry I'm actually going to boil them and shock them in cold water and set them aside until I'm ready to use their noodles in so it's been long enough now I'm going to place them in my ice water bath
My noodles have stopped cooking so I'm going to place them on a baking sheet to sort of dry so here I've drained all of the water I have them sitting in this wire mesh strainer so now I'm just going to place them on a large baking sheet that's lined with parchment paper so they don't stick and it's just I want these to dry out they're just going to get a lot crispier than just a soggy wet noodle when you add it to your wok so just to help just kind of go over with a paper towel
Just like that so this is just going to hang out until I need it okay so let's put the sauce together here I already have two tablespoons of oyster sauce and to that, I'm going to add two tablespoons of dark soy sauce here I have a teaspoon and a half of rice vinegar one and a half teaspoons of sugar and 1 tablespoon of sambal and the ratios of these ingredients you know you want to give it a mix taste it and if you find that you want things to be a little sweeter or to have not necessarily sweet but balanced from the sugar then you know to add another pinch of sugar
If you want things spicier than you know add that so this is mix now I'm going to add just a teaspoon or two maybe that's more like a teaspoon and a half of sesame oil and that's it this is going to be what coats the noodles and you know sauces this dish so for the fresh ingredients it's very versatile this dish you can use whatever you have on hand for example here I have about three ounces or maybe one and a half cups of thinly shredded cabbage fresh cabbage
I used the whites and the greens of five scallions and you can chop and slice them how you like here I have two large celery sticks that I just cut diagonally into thin slices and one medium carrot that I julienne and I'm also going to be adding fresh garlic my husband loves garlic and he likes pieces or like Findley sliced chunks in his stir-fry but you can definitely mince this but this is what I opted to do because it's just what my family likes but I'm using about four to five cloves of garlic and here is the marinated chicken so I'm going to start preheating my wok
And we're gonna start stir-frying and cooking these okay here I have a large wok that I've preheated over medium-high to high heat you really want this to kind of get smoky I'm gonna add a good amount of cooking oil this is nice and hot and I really want to get a good sear on the chicken so I'm going to spread it out trying to do that this you have to and I'm gonna cook this gonna add my oil and I'm gonna start with my celery and carrot
I'm going to stir this for about 20 seconds it's not gonna I don't want this to get too soggy or overcooked now gonna do a quick saute of the cabbage again not very long for the noodles I'd really want to fry these so I'm going in with it I'm gonna go ahead and add in my white now in handfuls, I'm going to add so now I'm just going to create a little space while these are still kind of getting little char bits and a little toasty
I'm gonna go in and do a quick saute my chopped garlic in the center I don't want to burn it this is why I add it the last sort of let it cook so I love these little bits that get crispy and crunchy on the edge so again I'm gonna let these just gonna hang out on the side I'm gonna go back in with my chicken now I'm going in with my sauce and this smell is so good already once
I get this kind of work than at this point we want to have your veggies add the greens from the scallions and that's it I'm gonna give it maybe another 30 seconds in the wok just to mix everything in you could finish with a little bit of sesame oil but remember I did add it into the sauce but this is chicken chow mein and it's ready to serve I hope you give this recipe a try I hope you like it and thanks for reading...
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