Chinese Takeaway Chow Mein Food

HOW TO MAKE CHICKEN CHOW MEIN LIKE THE TAKEAWAY

Steps:

• Cut the chicken breast into long strips and place in a mixing bowl. Add the marinade ingredients: garlic paste, ginger paste, black pepper, bicarbonate of soda (baking soda), salt and dark soy sauce into the mixing bowl. Mix until evenly distributed and the chicken is fully coated in the marinade. Set the chicken aside for later use.
• Chop your vegetables (carrot, cabbage, garlic and spring onions) for later use.
• Make the chow mein sauce by mixing together oyster sauce, soy sauce, vinegar, brown sugar, sesame oil, chilli sauce and salt in a small bowl.
• Heat the wok or frying pan on a medium to high heat and add oil. When hot, add the chicken breast and stir fry for 2 to 3 minutes or until cooked and remove from the wok.
• Add oil to a clean wok or frying pan, stir fry the bean sprouts, shredded cabbage and carrots in the frying pan for 1 to 2 minutes or until softened and keep aside for later use.
• Add oil to a clean wok or frying pan, stir fry the spring onions for 1 minute before adding the garlic and stir for an extra 1 minute. Then add the egg noodles inside and stir for 1 to 2 minutes.
• Add the cooked chicken and mix together, then add the chow mein sauce and mix until the sauce is evenly distributed. Finally, add the cooked vegetables, mix well and serve.

CHICKEN CHOW MEIN

Steps:

• In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.

CHOW MEIN

Steps:

• Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.
• Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.
• Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
• Stir-fry for about 2 mins and then transfer to a plate.
• Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.
• When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
• Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.
• Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.
• Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
• Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.