Chicken Chow Mein (Restaurant Style)
Equipment
- Wok
- Spaghetti utensil
- Spatula spoon
Ingredients
Chicken Marinade
- 400-500 grams Boneless Chicken (Julienne cut / strips)
- 1 tbsp Oyster sauce
- 2 tbsp Corn Flour
- 2 tbsp Hot Chilli sauce
- 1 tbsp Black Pepper Powder
- 2 tbsp Dark Soy Sauce
- 1 tbsp Salt
Slurry (Sauce mixture)
- 1/4 Cup Water
- 1 tbsp Corn Flour
- 1 tbsp Oyster Sauce
- 2 tbsp Dark Soy Sauce
- 1 tsp Salt
- 1 tsp Black Pepper Powder
- 1 tbsp Sugar
- 1/2 Cup Water
Other Ingredient's
- 450-500 grams egg noodles (prepared according to packet instructions)
- 2 tbsp Oil
- 2-3 tbsp Sesame Oil
- 1 whole Onion (sliced)
- 1 piece Spring Onion (chopped)
- 2 tsp Garlic (minced / finely chopped)
- 3 piece Baby Corn (or any store bought chow mein packet)
- 1 piece Carrot (julienne cut)
- 1/8 piece Shredded Cabbage (approx 2 cups)
- 1 tbsp Sesame seeds (optional)
Instructions
Chicken Marinade
- Cut the boneless chicken into julienne strips or medium size long strips
- Wash the chicken and drain all the excess water
- Add all the ingredients under the marinade list in a mixing bowl (that's the water, corn flour, Oyster sauce, dark soy sauce and salt).
- Add the chicken stripes to this mixture and mix well.
- Cover with cling wrap and let it marinade in the fridge for at least 30 mins.
Slurry (Sauce Mixture)
- Add all the ingredients under the Slurry ingredient's list into a mixing bowl (that's the oyster sauce, corn flour, chilli, black pepper powder, dark soy sauce, salt, black pepper, sugar and water). Mix until well combined and no lumps.
- Empty and keep aside (you should have 3/4 of a cup of liquid ).
Other Ingredients
- Cut your cabbage and carrots into long strips known as julienne.
- Cut your baby corn into diagonal chunks to give it the orintal look.
- Prepare your other ingredients i.e mince the garlic, chop whatever veg you have selected.
- Lay your ingredients out so everything is prepared for the stir-fry and you have everything to hand when you need it.
Assembling
- Heat your wok up on high heat, when you can see the smoke, your wok is ready to use.
- Add 2 tbsp. sesame oil followed by the mince garlic. Swirl it around so it doesn't burn.
- Add the onions and sauté until translucent
- Now add the chicken marinade mix and cook until done (this can take up to 5-10 mins depending on the quantity you are cooking).
- Add water if you feel the mixture needs more water to cook.
- Switch off the gas and empty the chicken into a bowl (we will need this later)
- Clean you Work with a kitchen paper towel and on medium heat, add 2 tbsp. oil
- Add your vegetables in the order of the longest cooking time required i.e. green pepper, carrots take longer to cook than some other vegetables.
- Once all vegetables are added, Switch to high heat and let them "Charr" a bit to get the restaurant style look.
- Make a hole in the middle of your wok.
- Add the slurry mixture prepared earlier (give it a quick mix before adding).
- Now add the chicken mixture to the wok and mix until everything is well combined.
- Finally add the chopped spring onion and mix well.
- Sprinkle with sesame seeds just before serving (optional)
- Chow mein is ready to be served
Notes
Oyster sauce can be substituted with Hoisin Sauce.
You can use any noodles you like.
The ratio between sauce and vegetables can be adjusted to your choice