Chicken Chow Mein, a classic takeout to make at home, are there noodles? 鸡肉白菜
#ChickenChowMein #ChowMein #ChickenStirFry #chineseTakeout #鸡肉炒菜
How to make classic takeout Chicken Chow Mein at home. It is a great dish made with chicken and vegetables and served with rice and wonton strips. The wonton strips (or fried noodles) might be the reason this is called Chow Mein while this is the other Chow Mein, stir fried noodles.
Hi everyone! Did you ever have Chicken Chow Mein like this? It is actually very delightful dish, a takeout to be made at home. Please try.
大家好!你吃过这个鸡肉炒白菜吗?很清新哟, 试试看吧。
Thank you! Love, Ling
Ingredients:
Chicken breast, 4 oz
Napa cabbage, about 7 cups
1 Stalk celery
5 cloves garlic
1/2 onion
corn starch
salt
white pepper powder
soy sauce
wonton strips (or fried noodles)
vegetable oil
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How to Make Hong Kong-Style Chicken Chow Mein with Jet Tila | Ready Jet Cook | Food Network
DON’T be confused – Chow Mein and Lo Mein are not the same. Jet Tila's Hong Kong-Style Chow Mein has a crispy bed of noodles topped with a silky umami-filled chicken and veggie sauce!
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
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Hong Kong-Style Chicken Chow Mein
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 40 min
Active: 30 min
Yield: 2 servings (1 large platter)
Ingredients
Noodles:
8 ounces par-cooked chow mein noodles
Nonstick cooking spray, for the noodles
Chicken Marinade:
1/2 teaspoon sesame oil
1/2 teaspoon thin or supreme soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon baking soda
Pinch kosher salt
4 to 6 ounces boneless, skinless chicken breast, thinly sliced against the grain
Sauce:
1 1/2 cups chicken stock
2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)
2 tablespoons oyster sauce
2 teaspoons thin or supreme soy sauce
2 teaspoons sugar
1 teaspoon chicken powder
1/2 teaspoon sesame oil
Pinch kosher salt
Assembly:
1 1/2 cups high-heat cooking oil, such as peanut, canola or grapeseed oil
1 tablespoon plus 1 1/2 teaspoons julienned ginger
3 cloves garlic, minced
4 ounces baby bok choy, trimmed and quartered lengthwise
4 black Chinese mushrooms, soaked 30 minutes, stems discarded, tops sliced
3 scallions, 2 cut into 1-inch pieces, 1 sliced on the bias
Pinch ground white pepper
Directions
For the noodles: To steam the noodles, add 2 to 3 inches of water to a wok or deep skillet and bring to a boil. Put the noodles in a steamer basket in the wok, cover and steam until soft and pliable, 3 to 5 minutes. Spray the noodles with cooking spray and set aside.
For the chicken marinade: In a large bowl, combine the sesame oil, soy sauce, cornstarch, baking soda and salt. Add the chicken and massage the mixture into it. Let stand while you prep the sauce.
For the sauce: Mix the chicken stock, cornstarch slurry, oyster sauce, soy sauce, sugar, chicken powder, sesame oil and salt together in a small bowl and set aside.
For the assembly: Heat a large wok or saucier (you want a pan that has a bowl shape to help shape your noodle cake) to high and add the cooking oil. When the oil hits 365 degrees F, spread an even layer of the chow mein noodles in the pan about 3 inches tall. Don’t disturb the nest for the first minute; afterward you can rotate to ensure even browning. Cook until light golden brown on the bottom, 3 to 5 minutes. Flip and cook until crispy and brown on the other side, another 3 to 5 minutes. Remove the noodle nest to a serving platter and reserve. Pour off the oil into a heatproof bowl and reserve.
To make the chicken and vegetable gravy, heat the same pan on high and add 3 tablespoons of the reserved cooking oil. Add the ginger and garlic and cook until light brown, about 30 seconds. Pour in the chicken and marinade and cook, folding in the mixture and scraping the pan, until the chicken is just cooked through but still moist, 2 to 3 minutes. Add the bok choy and once they begin to wilt, add the Chinese black mushrooms and cook about 1 minute. Give the sauce bowl a good stir and pour the sauce into the pan, followed by the 1-inch scallion pieces. Allow the sauce to come to a simmer and activate the slurry to thicken, about 30 seconds. Once thick, taste and adjust the flavors if necessary. Pour the gravy, chicken and vegetables over the noodle nest. Garnish with the white pepper and sliced scallions.
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How to Make Hong Kong-Style Chicken Chow Mein with Jet Tila | Ready Jet Cook | Food Network
???? The Chow Mein Masterclass (鷄肉炒麵)
Watch Daddy Lau teach us how to make a classic chicken chow mein. This recipe is the perfect foundation for making your own stir-fried noodles at home whenever you get the craving!
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⏲ CHAPTERS ⏲
00:00 - Prepare veggies
01:53 - Vegetable options
02:13 - Prepare chicken
04:48 - Create sauce
05:23 - Noodles for chow mein
06:39 - Steam & boil noodles
10:42 - Heat wok
13:21 - Stir-fry chicken
14:03 - Stir-fry veggies
14:35 - Stir-fry noodles
15:45 - Add sauce
16:38 - Add precooked meat & veggies
17:00 - Add green onions & bean sprouts
17:40 - Add sesame oil & plate
18:19 - Frying pan version
21:18 - Stir-frying summary
22:03 - Shout out to the chefs
#chickenchowmein #chickenchowmeinrecipe #chowmein #chowmeinrecipe #chowmeinnoodles #chinesecooking #chinesecooking
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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Pork Chow Mein Recipe - American Style
Learn How to Make Celery Pork Chow Mein - American Style. This is a popular dish sold at our restaurant!
Recipe:
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Chicken Chow Mein Old Style (Chinese Food Recipe) Chicken With Noodle Stir Fry
Recipe for Old Style Chicken Chow Mein. Made with dry, crunchy noodles. Popular in Chinese restaurants across North America. We served this noodle dish at my grandfather's restaurant, the NEW Look Cafe. I ate a lot of this type of chow mein when I was growing up.
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Recipe is below:
Chicken Chow Mein
3 cups dry noodles
1 cup sliced celery
1 cup sliced onions
2 cups bean sprouts
1/2 to 3/4 teaspoon salt
1/2 teaspoon sesame oil
1/2 teaspoon dark sweet soy sauce
1 tablespoon cooking oil
2 teaspoons cornstarch in 1/4 cup water
Heat pan or wok at medium heat. Add celery, onions, salt, sesame oil and soy sauce. Briefly stir fry. Add bean sprouts. Stir fry for 2 to 3 minutes. Add 1 cup water and bring to a boil. Gradually add cornstarch mixture to thicken the sauce. Add chow mein noodles and mix in. There you have it. Enjoy!