CHICKEN CHOWMEIN (CANTONESE STYLE) #SHORTS #CHOWMEIN #CHINESEFOOD
This recipe is a 26 year old recipe currently served at Lawson Chinese restaurant in Blue Mountains Australia. I believe in sharing recipes to the world to keep original and old recipes alive. Please check out my other socials for more quick recipes!
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American Chicken Chow Mein
American Chicken Chow Mein is really easy to make at home. It only takes a few ingredients to make an American style chicken chow mein. Enjoy my easy American Chicken Chow Mein!
American Chicken Chow Mein recipe:
1 cup sliced celery
4 ounces of cooked chicken deli meat cubed
3 1/2 cups water, divided
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp white pepper
1/4 tsp sesame oil
1/8 tsp salt
2 TBS soy sauce
1 tsp dark soy sauce
2 TBS cornstarch & 3 TBS water to make slurry
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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, we’ll receive a small commission.
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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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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.
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.
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How to Make Hong Kong-Style Chicken Chow Mein with Jet Tila | Ready Jet Cook | Food Network
How to make Perfect Chow Mein at home like a chef!
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
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SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion
• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar
• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
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TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video