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.
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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
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PRINTABLE RECIPE
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CHOW MEIN Noodles Recipe
EASY Chicken Chow
Chicken Chow Mein Restaurant Style
BETTER THAN TAKEOUT - Chicken Chow Mein Recipe
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Dai pai dong (from Cantonese 大 排 檔) is a type of open-air food stall in Hong Kong and Guangzhou. Usually gets very busy at night. And this chow mien is one of those dishes that every body orders every time. In China, we have some standers for a good chow mein. The most important one is your chow mein needs to be dry, no excess oil/water liquid. Watch my video to understand how to reach that stander.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**INGREDIENTS**
**FOR STIR FRYING**
- 3 cups flat rice noodles
- 1/2 cup of Chinese leek[韭菜]
- 1/2 cup of Chinese chives[韭黄]
- 1/2 cup of carrot
- 1/2 cup of bean sprout
**FOR THE CHICKEN MARINADE**
- 150 grams of chicken breast
- 1 tsp of cornstarch
- 1 tsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1 tsp of vegetable oil
- a pinch of baking soda
For the seasoning
- 1 tbsp of light soy sauce
- 1 tbsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce:
- 2 tsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce:
- salt and pepper as require
**HOW TO MAKE CHICKEN CHOW MEIN**
- Cut the chicken into bite size. Mix it with 1 tsp of cornstarch, 1 Tsp of soy sauce, 1 Tsp of vegetable oil and a pinch of baking soda. Set it aside for 30 minutes
- Prepare your vegetables. I use 1/2 cup of Chinese leek[韭菜], 1/2 cup of Chinese chives[韭黄], 1/2 cup of carrot, 1/2 cup of bean sprout. You can use whatever you like.
- Have some rice noodles ready. If your noodle comes in a package and it is dry. You can soak them in water until soft or cook them until half way done. Don’t cook it all the way through. Dry it up.
- Make the sauce ahead of the time. 1 tbsp of soy sauce, 2 tsp dark sauce soy, 1 tbsp of oyster sauce.
- Start cooking. Heat up the work for about 15 seconds. You can do this with a large salted pan as well. Add about 1.5 tbsp of vegetable oil. Cook the chicken first for 1 or 2 minutes.
- Push the chicken to the side so you have room for the vegetables.
- Add 1 tbsp of garlic and all the vegetables except the bean sprouts. Cook it for 1 or 2 minutes then add in the bean sprout, mix everything together. Set it aside.
- Now we gonna do our noodles. Add about 1 and a half tbsp of vegetable oil. Then add in your noodles. Try to spread it. Toss the wok or keep turning the noodles so it cooks evenly.
- 4 minutes later. Add the sauce, mix it quickly until the noodles became brown and shining. We can go ahead and add everything together. Mix them until well combined.
- Add some salt and pepper to taste. You are done. That looks so good so tempting.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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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:
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Chinese Fried Chicken, Chow Mein & Fried Rice
LEARN TO MAKE THIS WONDERFUL AND TASTY COMBINATION OF TRINI CHINESE STYLE FRIED CHICKEN, LO MEIN (TRINI CHOW MEIN) AND FRIED RICE.
PRINTABLE RECIPES:
LO MEIN:
Trini Veggie Fried Rice:
Chinese Fried Chicken Recipe:
Chinese style fried chicken
4 pounds chicken, whole or pieces (or legs and thighs)
2 scallions
8 cloves garlic
3 tablespoons minced ginger
1 cup regular soy sauce
1 tsp five spice powder
Hot pepper, sliced
3 cups vegetable oil, for frying
Cut chicken in half if using a whole chicken. Wash with juice of a lemon and water or vinegar. Rinse and pat dry.
Place remaining ingredients, except oil, in a food processor, blender or and pulse until roughly chopped.
Season chicken with blended mixture and marinate several days or minimum overnight.
Next day remove from marinade, place on a rack over a sheet pan and air dry in the refrigerator for a couple of hours or overnight.
When ready to cook, bring chicken to room temperature.
Heat oil in a large deep, heavy bottomed pot over medium heat.
Carefully place the chicken in the hot oil, reduce heat to low and fry both sides until golden brown and fully cooked.
Remove chicken pieces from the pot, place on paper towels or rack to drain.
Cut up and serve.
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Easy Chicken Chow Mein
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Chewy delicious Chinese egg noodles with lots of authentic vegetables and delicious chicken! What can I ask for more?! It is so delicious, you can’t resist a smile on your face after the first bite! This recipe can serve 4 to 6 depending on how you serve them (main or side) but literally, I ate more than half of it…
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♥ Step-by-Step Written Recipe:
Chicken Chow Mein Ingrediens
Serves 3 to 4
For 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
1/2 tsp. Chinese five spice
1/2 tsp. Baking soda
Pinch of black pepper
For the Sauce
3 Tbs. Oyster sauce
1/2 cup Chicken stock
For the Aromatic Vegetables
3 Cloves garlic (approximately 1 Tbs.)
1 oz. Fresh ginger (approximately 1/2 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 1/4 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
3 Tbs. Cooking oil
???? Dad's CRISPY Hong Kong Style Noodles (港式煎麵)!
Watch Daddy Lau teach us how to make his amazing Hong Kong Style Pan Fried Noodles, an easy, healthier twist on the restaurant version! I can personally vouch that my dad's recipe is absolutely DELICIOUS.
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If you don't live near an Asian market, you buy these online / on Amazon:
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⏲ CHAPTERS ⏲
00:00 - Intro
00:39 - Where are HK style noodles really from?
01:26 - Steam the noodles
02:13 - What type of egg noodles to buy?
03:10 - Cut & marinate chicken
04:38 - Cut vegetables
06:06 - Boil, drain, loosen noodles
06:51 - Heat wok & add oil
07:08 - Pan fry noodles on each side
08:48 - Flip noodles
09:47 - Cook meats, aromatics
10:42 - Cook vegetables
11:28 - Mix everything & create sauce
13:10 - Plate noodles
13:45 - Meal Time!
14:14 - What are the best types of noodles to use?
14:43 - Can you freeze fresh noodles and use them later?
15:27 - How do you get the most crispy noodles?
15:45 - Can you do this with less oil?
15:57 - How do you prevent the noodles from sticking?
16:13 - What kind of oil is best?
16:34 - A quick primer on oil & smoke points
17:41 - Can you use seafood?
18:02 - Is there a brown version of this sauce?
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Directed & Produced by Randy Lau
Edited by Randy Lau & Willard Chan
Chinese Subtitles by Gan Ying Zhi & Arlene Drew