Chicken Chow Mein

[DcD]

I think bok choy is rather thrown into a lot of Chinese dishes over here when really it's regarded as more of a sort-of soup vegetable. It'd be like putting cabbage in a full english.

One thing i've found is make sure you don't put the sesame oil in too soon, a lot of people tend to think sesame oil = cooking oil, though it's actually more of an additional flavour or seasoning, adding too early will make the sesame oil burn and give it a strange taste.

 

[the_running_man]

This is good.

http://www.bbc.co.uk/food/recipes/chickenchowmein_89258

 

[PiKe]

This is good.

http://www.bbc.co.uk/food/recipes/chickenchowmein_89258

Presumably you made this in order to recommend it?

 

[Van Hellseek]

This is good.

http://www.bbc.co.uk/food/recipes/chickenchowmein_89258

Cant go wrong with a bit of Ching-He Huang!

 

[mangobreeder]

Here are some hints:

3 - Make sure the wok is HOT, smoking hot

7 - Make sure the wok is HOT!

Quoted for truth,

A good tip is, if your not scared of the wok, its not hot enough

 

[the_running_man]

Presumably you made this in order to recommend it?

Yeah I've made it loads of times. Takes very little time to prepare and cook.

 

[deaglecat]

For those that like MSG... if you are struggling to find it then try Knorr Aromat (all purpose seasoning) in the supermarket. It is MSG based...about a quid a pot and lasts a long time.

 

[Voltar]

HOT wok.

Sesame oil
Sesame seeds.
Light and dark soy.
Chinese 5 spice
star anise
white peppercorn
honey
garlic
shallot

that's basically my list for 'chinese noodles'. Don't know if that has anything to do with Chow Mein though...

 

[strumpusplunket]

Go with most of the tips here (i.e. hot wok, sesame oil added near the end, etc) but, do one other thing too: roast the chicken first, then shred it quite finely with your fingers before stir-frying it.

Oh, and plenty of black pepper, too.

 

[Going to Cali]

I made "chow mein" this evening.

I used dry noodles, boiled, rinsed then mixed some soy and sesame oil through them.

In a pan I got some veg oil (no groundnut) smoking hot then added garlic/ginger paste and my chicken strips (coated in 5 spice, soy, chilli and a little corn flour) the main problem I had was the oil spitting. I assume the water in the chicken and ginger/garlic paste.

When the chicken was cooked I removed, added the vegetables (bean sprouts, celery, spring onions and mange tout). Finally stirred in some oyster sauce, chicken and noodles. Topped off with pepper and some additional sesame oil.

Overall, pretty good. The sesame and oyster sauce which I've not previously used really added to the flavour. The biggest problem was getting the noodles to mix with the rest of the dish, has anyone else had this problem?