This Crispy Chicken Chow Mein is a simple Chinese recipe for beginners. It starts with crispy noodles and saucy toppings with a ton of ingredients. It’s our go to order at Cantonese restaurants. Unfortunately, we can’t go out right, and it’s not a great dish for takeout because it needs to be eaten immediately… so we’re going to show you how to make Cantonese chicken Chow Mein at home. Our version incorporates simple pantry ingredients, chicken thigh, shrimp, mushroom, bok choy, and carrots but you can put whatever your heart desires.
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INGREDIENTS
200g Chicken Thighs, sliced thinly
2 Tablespoon Soy Sauce
1 Tablespoon Oil
1 Tablespoon Shaoxing Wine
5 Teaspoon Corn Starch
150g Shrimp (tail on), shelled and deveined
450g Yellow Noodle
150g Bok Choy, leaves separated
100g Mushroom
50g Carrot, sliced
100g Onion, diced
2 Cloves Garlic, minced
3 Cups Chicken Stock (no salt added is preferred)
2 Tablespoon Oyster Sauce
Salt
White Pepper
Sesame oil
Cornstarch slurry (1Tablespoon Cornstarch, 4 Tablespoons water)
INSTRUCTION
Marinade chicken in soy sauce, shaoxing wine, cooking oil, white pepper, and a little bit of sesame oil. Add cornstarch and mix together. Set aside.
Season shrimp with salt and pepper to taste, then set aside.
Place noodles in a heat proof bowl and cover with boiling water. Once softened, drain water and dry as best as possible. Set aside until ready to use.
Heat a good amount of oil in a 12” frying pan on medium low heat. Add the noodles and spread out evenly across the pan. Press down on the noodles lightly to ensure good contact with the pan. Going slowly, check on the noodles periodically to make sure they do not burn. Once a golden brown is achieved, flip it over and fry the other side. You can go as crispy or as soft as you would like.
Once the noodles are browned on both sides, carefully flip out onto a plate.
Heat oil in a wok on high heat, add in garlic. Once fragrant, add in onions and carrots. Stir fry until cooked about half way. Add in chicken stock and bring to a boil.
Once boiling, add in bok choy and cook until halfway done.
Give the chicken a mix again, and add it in piece by piece in a single layer. Try to submerge into the liquid as much as possible. Ladle broth over if necessary. Do not disturb until at least one side is coated.
Once coated, give it a stir, and add in the shrimp and mushrooms. Do not agitate too much. Cook until shrimps are cooked through. Add in oyster sauce, and salt and pepper to taste. You’ll want to be a little more generous here since the noodles don't have any seasoning.
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Make SUPER CRISPY Cantonese Chow Mein Noodles at Home | Basic Chinese Recipes for Beginners
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