Mains
Chinese
ChineseChicken Chow Mein
A stir-fried noodle classic with chicken and crisp vegetables. Tiers progress from store-cupboard sauce to a velveted, wok-charred version with fresh aromatics.
Dairy-free
Nut-free
Contains alcohol
Ultimate version
Velveted free-range chicken, hand-pulled wheat noodles and wok hei with Shaoxing wine and fresh ginger.
Per serving£6.75
Total cost£13.50
Time35 min
Ingredients for 2
- Chicken
- 300 g free-range chicken thigh , sliced
- 1 tbsp cornflour
- 1 egg white
- Stir-fry
- 250 g fresh wheat noodles
- 20 g fresh ginger , julienned
- 3 cloves garlic , minced
- 100 g shiitake mushrooms , sliced
- 100 g choi sum , cut into lengths
- 6 spring onions , cut into batons
- Sauce
- 2 tbsp Shaoxing rice wine
- 2 tbsp premium oyster sauce
- 1 tbsp dark soy sauce
Method
- Velvet the chicken by mixing with the egg white, cornflour and a pinch of salt; chill for 15 minutes.
- Blanch the velveted chicken in barely simmering water for 60 seconds, then drain.
- Get the wok smoking hot, flash-fry the ginger and garlic, then add the shiitake.
- Add the chicken, choi sum and noodles and toss over the fiercest heat for wok hei.
- Splash in the Shaoxing wine down the side of the wok, then add the oyster and dark soy sauces.
- Throw in the spring onions, toss once more and serve immediately.
Equipment
- carbon steel wok
- saucepan
The three ways, side by side
Budget
Chicken breast, frozen veg and dried noodles with a quick soy-based sauce.
Better
Marinated chicken thigh, fresh veg and beansprouts in an oyster and sesame sauce.
Ultimate
Velveted free-range chicken, hand-pulled wheat noodles and wok hei with Shaoxing wine and fresh ginger.
