A recipe from Gemo

Chicken Chow Mein

Name: Chicken Chow Mein
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 450 g Chicken Breast (boneless; thinly sliced); 2 tbsp Water (for marinade); 3 tbsp Oyster Sauce (divided); 2 tsp Cornstarch (for velveting); 2 tbsp Dry White Wine (or Shaoxing wine if available; divided); 4 tbsp Vegetable Oil (neutral oil; divided); 350 g Egg Noodles (thin fresh chow mein noodles; or 250 g dried); 60 ml Chicken Stock (or water); 3 tbsp Soy Sauce (light or regular); 1 tsp Sesame Oil; 2 tsp Sugar; 0.5 tsp White Pepper; 0.25 tsp Salt (or to taste); 15 g Ginger (Fresh) (minced or fine matchsticks); 2 clove Garlic (finely chopped); 250 g Green Cabbage (thinly shredded); 2 pc Carrot (julienned); 1 pc Bell Pepper (thinly sliced); 120 g Bean Sprouts (rinsed and drained); 1 bunch Green Onion (Scallion) (cut into 5 cm pieces)

გემო (ოფიციალური გვერდი)Chef

40 minMedium4 servings

Chinese restaurant-style chicken chow mein with thin egg noodles, velveted chicken, crisp vegetables, and a savory soy-oyster sauce tossed quickly over high heat.

Method

01
Slice 450 g chicken thinly across the grain. Mix it with 2 tablespoons water, 1 tablespoon oyster sauce, 2 teaspoons cornstarch, 1 tablespoon dry white wine, and 1 teaspoon of the vegetable oil until the liquid is absorbed and the chicken looks evenly coated. Let it stand while you prepare the noodles and vegetables.
⏱ 15 min
02
Cook the egg noodles just until al dente, using the package directions as a guide and stopping a little early for dried noodles. Rinse briefly under cold water, drain very well, and spread them out so they do not steam into a soft clump.
03
Whisk 60 ml chicken stock, 3 tablespoons soy sauce, 1 teaspoon sesame oil, 2 teaspoons sugar, 1/2 teaspoon white pepper, 1/4 teaspoon salt, remaining 2 tablespoons oyster sauce, and remaining 1 tablespoon dry white wine in a small bowl. Keep the ginger, garlic, cabbage, carrot, bell pepper, bean sprouts, scallions, chicken, noodles, and sauce beside the stove before heating the pan.
04
Heat a wok or the widest skillet you have over medium-high heat. Add 2 tablespoons vegetable oil, spread in the drained noodles, and pan-fry for 2 to 3 minutes, turning once or twice, until some strands are lightly golden and a little crisp while the center stays flexible. Transfer the noodles to a plate.
⏱ 3 min
05
Raise the heat to high and add 1 tablespoon vegetable oil. Spread the chicken in a single layer and sear for about 1 minute before stirring; cook just until the pieces are mostly opaque, then transfer them to the noodle plate so they do not overcook.
⏱ 2 min
06
Add the remaining 1 tablespoon vegetable oil, then stir-fry the ginger and garlic for a few seconds. Add the cabbage, carrot, and bell pepper and toss for 1 to 2 minutes, keeping them crisp. Return the noodles and chicken to the pan, pour in the sauce, and lift-toss quickly until the noodles absorb the sauce and the chicken is cooked through. Add the bean sprouts and scallions for the last minute, toss over the highest heat, and serve immediately.
⏱ 3 min