HONG KONG-STYLE CHICKEN CHOW MEIN
A delicious chow mein with crispy noodles.
Provided by DecompileCodex
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 42m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 49.1 g, Cholesterol 61.1 mg, Fat 12.5 g, Fiber 8.4 g, Protein 30.4 g, SaturatedFat 2.1 g, Sodium 579 mg, Sugar 1.3 g
HONG KONG STYLE CHICKEN CHOW MEIN
This fried noodle dish is great for those looking for a flavourful, and fairly quick, Asian style dinner solution.
Provided by Brad Q.
Categories One Dish Meal
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Mix 2 Tbsp Soy Sauce, 1 Tbsp Oyster Sauce, 1 tsp Sherry and 1 tsp water in a bowl. Marinate chicken in it for approximately 1/2 hour.
- Mix 10 fl oz Chicken Broth, 4 Tbsp Soy Sauce and 2 Tbsp Oyster Sauce. Set aside.
- Put the steam fried noodles in a pot of slightly salted boiling water. Boil for 2-3 minutes, stirring occasionally. Do not overcook. When cooked pour into a colander and let drain and dry.
- Heat the wok and add the 4 Tbsp of Cooking Oil,swirling to coat the sides. Add the steam fried noodles and fry until about half the noodles are browned and crispy. Place noodles on an oven-friendly plate and place in the oven at minimum temperature to keep warm.
- Add the 2 Tbsp of Oil to the wok. When Oil starts to smoke add the Green Onions, ginger and garlic for a few seconds until it starts to soften. then add the bean sprouts and stir fry for 1 minute. Add the marinated chicken and fry for 3 minutes. Add the Chicken broth mixture and cook for 3-4 minutes or until chicken is done. Mix the corn starch with the water and stir into mix. If gravy does not thicken to your desire add more cornstarch.
- Pour over the crispy noodles and serve.
Nutrition Facts : Calories 1210.8, Fat 80.2, SaturatedFat 12.8, Cholesterol 56.7, Sodium 3459.8, Carbohydrate 92.5, Fiber 8.5, Sugar 7.4, Protein 35.9
CHICKEN TERIYAKI CHOW MEIN RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, teriyaki sauce, cooking oil, chow mein noodle, onion, carrot, broccoli floret, cabbage, sesame seed
Provided by Claire Nolan
Categories Dinner
Time 1h43m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, season the cubed chicken with salt and pepper. Add ¼ cup (of 60 ml) teriyaki sauce and mix until the chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
- In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
- In the same wok, heat 1 tablespoon of cooking oil, then add the chicken. Cook for 3-4 minutes, until browned on one side, then stir and cook for another 3-4 minutes, until fully cooked through. Set the chicken aside.
- In the same wok, add 1 tablespoon of oil, the onion, and carrot. Cook for 2-3 minutes, or until the onions are translucent. Add the broccoli and cabbage. Stir and cook for 1-2 minutes, then season with salt and pepper and cook for 3 minutes more, until the vegetables are soft.
- Add the cooked chicken and crispy noodles back to the wok, along with the remaining ¼ cup (60 ml) teriyaki sauce. Toss well and cook for 2-3 minutes, until everything is well-combined. Garnish with sesame seeds.
- Enjoy!
Nutrition Facts : Calories 353 calories, Carbohydrate 30 grams, Fat 12 grams, Fiber 3 grams, Protein 29 grams, Sugar 6 grams
CHOW MEIN (HONG KONG STYLE)
This is my favorite way to eat chow mein. I prefer to always have that crispy layer of noodles at the bottom--but watch out, or else I'll eat all the crispy bits before anyone else gets a chance! You can add other veggies, or different meats, depending on what you prefer. From AlohaWorld.
Provided by Pikake21
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Marinate selected meat(s) with 1 tsp of corn starch, ½ tsp of sherry, ½ tsp of soy sauce, garlic, and a pinch of baking soda.
- Set aside for 15 minutes or longer.
- Heat wok or large pot with ¾ - 1 cup corn or vegetable oil until smoking.
- Pan fry fresh noodles until crispy golden brown and set aside in a serving container or platter.
- Sear meat(s) and set aside with noodles for later.
- Add a little oil to the wok (approx. 2 tablespoons) and stir fry veggies except for the bean sprouts.
- Mix chicken stock with corn starch to thicken sauce and add rest of the ingredients.
- Either mix noodles with the thickened sauce or serve over the fried noodles (Hong Kong Style).
- Flavor with sesame oil and garnish with cilantro for presentation.
- Noodles are available as packaged fresh thin "steamed" egg noodles in Asian markets not to be confused with the thin "egg noodle balls" for won ton soups.
- The latter tends to get gooey and starchy when using "lower heat temperatured" home stoves.
Nutrition Facts : Calories 987.6, Fat 84.9, SaturatedFat 22.8, Cholesterol 77.3, Sodium 990.5, Carbohydrate 42.5, Fiber 5.5, Sugar 10, Protein 16.4
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