Chicken chowmein recipe restaurant style by kabir
***Chicken Chowmein full recipe***
For single serving
(A)
∆ carrot_ julienne cutting
∆ onion_ julienne cutting
∆capsicum_ julienne cutting
∆cabbage_ julienne cutting
(B)
For chicken marination
∆Boneless chicken 80g_ julienne cutting
∆ white pepper powder_1 pinch
∆Egg white_ 1
∆salt_1pinch
∆cooking oil_ 1tsp
Mix it & add 1tbsp cornflour ,mix well & set aside
( C)
In wok ,heat cooking oil and fry marinated chicken for (2 ) minutes and set aside.
( D)
Add 2tsp cooking oil in the wok and add 1tsp chopped garlic and saute for a few seconds now add fried chicken & vegetables and stir fry.
Then add add 3tbsp water now add sauces,
∆Oyester sauce _2tsp
∆soy sauce_1tsp
∆Chicken powder _1tsp
∆Red chilli sauce_1tsp
∆ketchup _1tsp
∆black pepper powder_1tsp
Now add add More 3tbsp of water & mix
Now add 180g Egg noodles ,mix well, now add 2tsp dark soy sauce, & mix it well
Delicious chicken chowmein is Ready to serve.
Black pepper Beef recipe || beef black pepper recipe || beef pepper steak #beefrecipe
19-B special soup recipe
sweet and sour chicken restaurant style
*****( handmade Chinese Egg noodle recipe without machine )*****
chicken drumsticks recipe
Chinese egg noodles recipe
Ingredients=
Meda flour _1 kg
Egg medium size _8
Yellow food clour
fried Chicken with capsicum in ginger sauce recipe
vegetable chowmein full recipe
chicken cashew nuts full recipe
Beef chili Dry full recipe
Kung pao chicken full recipe
follow me on Instagram
Chicken Chow Mein Take-Out Style | Chicken Recipe For Dinner #subscribe
Today I am making stir-fried chicken chow mein easy. RECIPE LINK below! This recipe is similar to the way my local Chinese Take-Out restaurant makes it. The vegetables and sauce ingredient ratios are up to you. The noodles can be substituted with your favorite thin pasta as well. Chow mein is a staple in most Chinese restaurants and I have tried so many variations. This recipe is my recreation from one of my local spots I order take-out from. The addition of chicken makes this dish a hearty stir-fry dinner I love to make.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
_______________________________________
0:00 Intro
0:13 Chicken Prep
0:57 Chow Mein Noodle Prep
2:36 Sauce Mixture
3:39 Fresh Ingredients
4:44 Ready To Stir Fry
_______________________________________
PRINTABLE RECIPE
????
⭐️LO MEIN RECIPE
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
CHOW MEIN Noodles Recipe
EASY Chicken Chow
Chicken Chow Mein Restaurant Style
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!
Get the recipe ►
Subscribe to Food Network ▶
Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#ReadyJetCook #JetTila #FoodNetwork #HongKongStyle #ChickenChowMein
How to Make Hong Kong-Style Chicken Chow Mein with Jet Tila | Ready Jet Cook | Food Network
BETTER THAN TAKEOUT - Chow Mein Recipe (广式炒面)
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Today, we are making Chi You Huang Chow Mein (豉油皇炒面). Chow (炒) is stir fry. Mein(面) is noodles. Chi You Huang (豉油皇) means “the king of soy sauce”. I know it sounds weird, but it is trying to describe that if you cook this right, you can maximize the flavor of the soy sauce and bring this dish to the king level. So this is basically vegetable stir fry noodles that are seasoned with soy sauce.
INGREDIENTS (1 portion)
150 grams (5.3 oz) of fresh egg noodles or 100 grams (3.5 oz) of dry egg noodles
40 grams 1.4 oz of bean sprouts
40 grams 1.4 oz of carrot
1/4 of a medium-size onion about 40 grams / 1.4 oz
40 grams 1.4 oz of garlic chives
1 clove of garlic
A drizzle of olive oil to add to the water
1 liter of water to pre-cook the noodles
1-2 tbsp of oil to stir fry
1 tbsp of light soy sauce (Amazon Link -
1 tsp of oyster sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1/4 tsp of sugar
INSTRUCTIONS
Bring 1 liter of water to a boil. Add a drizzle of olive oil, then toss in 100 grams of dry egg noodles (or 150 grams of fresh egg noodles).
Turn off the heat immediately, let the noodles soak in the hot water. Gently loosen up all the noodles with a pair of chopsticks. Dry egg noodles will take about 3-5 minutes; fresh egg noodles will need 2-3 minutes depending on the thickness.
Take out the noodles and spread them on a rack for at least 10 minutes. The rest of the heat will help to evaporate the excess moisture.
Cut the noodles into 6 inches long pieces with a pair of scissors.
Julienne some vegetables. I used 40 grams (1.41 oz) of bean sprouts, 40 grams (1.41 oz) of carrot, 40 grams (1.41 oz) of garlic chives, 1/4 of an onion, and 1 clove of garlic.
In a sauce bowl, mix 1 tbsp of soy sauce, 1 tsp of dark soy sauce, 1 tsp of oyster sauce and 1/4 tsp of sugar.
Turn the heat to high. Heat your wok until smoking hot. Add 2 tbsp of oil. Swirl the oil around to cover the bottom to create a non-stick layer. Add in the noodles. Use two pairs of chopsticks to fluff the noodles for a couple of minutes.
Add the vegetables. Pour in the sauce in batches. Stir to combine all the flavor. Turn off the heat and serve the noodles on the plate.
Videography / Editing by Austin Schargorodski -
Making Panda Express Chow Mein At Home | But Better
We're going after Panda Express for round 2. Chow Mein should be way better, and I have a feeling we are going to blow Panda Express out of the water...again.
Recipe:
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------