Chicken Noodles | Chicken Chow Mein Recipe | Chinese Noodles | Chicken Recipes – The noodles are categorized as a staple food for the people of China. There are countless variations, depending on the area making up ways to compile. Its long symbolized fortune and longevity.
Types of savory noodles from China are distinguished based on raw material, method of manufacture, cooking techniques, and how to present it. Each region had a different name, such as the type of noodles.
The noodles can be made from wheat flour and water only. If the will is made dry, usually added salt. An example is the lamian, lo mein, and misua. This type of noodles can also be added to eggs or sodium carbonate until the colour is yellow and its texture more chewy. For example, mee pok and yi mein.
In addition, Chinese noodles can also be made from rice flour and water as Shahe fen and vermicelli. Flour-other vegetable flour can also be made into noodles, such as suun made from mung bean starch.
There are five ways of forming the noodles into a long and thin as a string. Noodle dough is usually inserted into a noodle making tools, and will come out in the form of long-length. There are also pull at the noodle dough technique so that the result is called a pull or lamian noodles. In addition there is also a method of memipihkan the dough, folding the noodles, and then cut it with a knife. The dough is shaped bongkahanpun can ‘ peeled ‘ with a special tool, and the results are in the form of noodles straight into a pan containing boiling water. In fact, the noodle dough balls can also be flattened, folded, and molded according to taste.
The Chinese people know two techniques that seem similar, but not identical, i.e., chow mein and lo mein. On chow mein, noodles and ingredients complement cooked separately, then combined the moment will be presented. An example is the ifu noodles. Instead, an already boiled noodles cooked with other ingredients on the methods of lo mein, so taste the seasoning and complement can be more seeped into the noodles.
The noodles can be eaten hot or cold. There are fried until crispy, there are boiled and then sauteed with other ingredients, there are unisex which is boiled and then served with gravy. Noodle generally served with vegetables and/or animal flesh because the Chinese believe that all food must contain a balance between fan (grain and flour) and t’sai (fruit and vegetable).
- 200 g /6oz chicken thigh fillets (or breast), cut into bite size pieces
- 1/2 tsp baking soda / bi-carb (optional – see notes)
- 1 1/2 tbsp peanut oil (or other cooking oil)
- 200 g /6 oz fresh chow mein noodles (Note 5)
- 3 – 4 cups green cabbage (savoy / green), finely shredded
- 1 carrot, julienned
- 1 cup bean sprouts
- 3 shallot/scallions/green onions, cut into 5cm/2″ pieces
- 2 cloves garlic, finely chopped – don’t use mincer, see notes
- 1/4 cup (4 tbsp) water
Chow Mein Sauce:
- 2 tsp cornflour / cornstarch
- 1 1/2 tbsp soy sauce (ordinary all purpose soy sauce OR light soy sauce) (Note 3)
- 1 1/2 tbsp oyster sauce
- 1 1/2 tbsp Chinese cooking wine (or sherry) (Note 4)
- 2 tsp sugar
- 1/2 tsp sesame oil
- White pepper
Optional – velveting the chicken (see notes): Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry. Chow Mein Sauce: Mix together cornflour and soy sauce, then mix in remaining ingredients. OR use 1/4 cup Real Chinese All Purpose Stir Fry Sauce, if you have some in stock.
Pour 1 tbsp of Chow Mein Sauce OR 1 tbsp Real Chinese All Purpose Stir Fry Sauce over the chicken and set aside to marinate for 10 minutes.
Prepare the noodles according to the packet instructions.
Heat oil in wok or large fry pan over high heat.
Add garlic and stir fry for 10 seconds or until it starts to turn golden – don’t let it burn!
Add chicken and stir fry until the skin is white but the inside is still raw – about 45 seconds to 1 minute.
Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk). Stir fry for 1 – 1 1/2 minutes until the cabbage is just starting to wilt and the chicken is cooked through.
Add the noodles, Sauce and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce.
Add bean sprouts and remaining shallots/scallions. Stir through quickly then remove from heat.