Chicken Chow Mein
1 person
00h 00
00h 00
- 225 grams Dried/Fresh Egg Noodles
- 1 tbsp Sesame Oil, plus 1 tsp
- 100g Boneless, Skinless Chicken Breasts (cut into fine shreds)
- 2.5 tbsp Groundnut Oil
- 2 cloves Garlic (finely chopped)
- 50 grams Mangetout (finely shredded)
- 50 grams Cooked Ham (finely shredded)
- 2 tsp Light Soy Sauce
- 2 tsp Dark Soy Sauce
- 1 tbsp Shaoxing Rice Wine/Dry Sherry
- 1/2 tsp Freshly Ground White Pepper
- 1/2 tsp Golden Caster Sugar
- 2 Spring Onions (finely chopped)
- For Marinade :
- 2 tsp Light Soy Sauce
- 2 tsp Shaoxing Rice Wine/Dry Sherry
- 1 tsp Sesame Oil
- 1/2 tsp Freshly Ground White Pepper
- 1). 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.
- 2). Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaoxing 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.
- 3). 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.
- 4). Stir-fry for about 2 mins and then transfer to a plate.
- 5). Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.
- 6). When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
- 7). Add 50g finely shredded mangetout and 50g finely shredded cooked ham, and stir-fry for about 1 min.
- 8). Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaoxing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.
- 9). 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.
- 10). Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.
