EASY CHICKEN CHOW MEIN RECIPE

Cook time
30 mins
Total time
30 mins
 Serves: 4

IngredientsFor Marinate Chicken

• 1 (1/2 lb.) Boneless, skinless chicken breast
• 1 tsp. Soy sauce
• 1 Tbs.Shaoxing wine (Chinese cooking wine), sake or dry sherry wine
• ½ tsp. Chinese five spice
• ½ tsp. Baking soda
• Pinch of black pepper

For the Sauce

• 3 Tbs.Oyster sauce
• ½ cup Chicken stock
• For the Aromatic Vegetables
• 3 Cloves garlic (approximately 1 Tbs.)
• 1 oz. Fresh ginger (approximately ½ Tbs.)
• 1 Red chili

For the Vegetables & Noodles (You can substitute vegetables for your taste or what’s available as same amount as recipe calls.)

• 10 oz. Precooked & ready to use Chinese egg noodles (If you are using dry one, prepared by soak them in hot water until soften and then drain.) 
•  2 oz. Shiitake or button mushrooms (approximately 2 large or 4 small size mushrooms)
• 4 oz. Bamboo shoot (approximately ¼ cup)
• 4 oz. Baby bok choy (approximately 3 to 5 of baby bok choy)
• 3 Green onions
• 4 oz. Bean sporouts

For Garnish

• 1 tsp. Toasted sesame oil
• 1 tsp. Toasted sesame seeds
• For Stri Fry
• 3 Tbs. Cooking oil

Instructions

• Slice chicken breast into bite sizes. In a mixing bowl, add chicken and rest of ingredients for marinade and mix well until chicken is evenly coated. Set aside.
• In a small mixing bowl, combine all ingredients and whisk. Set aside. 
• Chop garlic and ginger finely. Seeded and julienne red chili. Set aside. 
• Slice mushroom and bamboo shoot into ¼ inch thin. Wash baby bok choy well (it contains dust in the middle) and cut them into halves or quarter as needed. 
• Cut top end and root of green onions. Cut in halves lengthwise and then cut into 2 inches long pieces. Set aside with bean sprouts. 
• Heat a wok over hight heat; add 1 Tbs. oil and add chicken. Spread chicken pieces so they will brown up evenly. Stir fry chicken until their edges are nicely golden brown and about ¾ way cooked, about 2 to 3 minutes. (Be careful not to over cook them, I recommend you to cook less than 3 minutes.) Turn off heat and remove chicken from wok and place on a plate.
• Heat now-empty-wok over high heat; add 2 Tbs. oil and add aromatic vegetables (garlic, ginger and chili) and stir fry them until you can smell all the beautiful aromas, about 30 to 45 second. 
• Add mushrooms, bamboo shot and baby bok choy; stir fry until vegetables are soften, about 1 minute. 
• Add noodles and sauce. Stir fry until noodles are fully cooked and you can’t see any sauce running in wok, about 1 to 2 minutes.
• Add chicken back into wok along with green onions and bean sprouts. Stir fry 30 second to 1 minute, or until last 3 ingredients are warmed up. 
• Transform on a serving plate, Drizzle with sesame oil and sprinkle with sesame seeds. 
• Enjoy!

Lokasi:

Berbagi :