25-Min Chicken Lo Mein Recipe—Just Like Chinese Restaurants!

Por CiCi Li · 25 min

Ingredientes

Modo de preparo

1. Slice the chicken breast thinly against the grain. Mix it with a pinch of salt until slightly tacky, then add white pepper, soy sauce, dark soy sauce, Shaoxing wine, egg white, cornstarch and 1 tablespoon oil. Mix until evenly coated and set aside.
2. Slice the onion, shred the carrot, chop the cabbage, cut the scallions into 2-inch pieces and mince the garlic.
3. Whisk together 1 tablespoon soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons oyster sauce and ¾ cup chicken stock (or water) to make the sauce.
4. Boil the lo mein noodles for about 3 minutes until just al dente. Drain and rinse briefly under cold water.
5. In a very hot wok, add 2 tablespoons oil and stir-fry the chicken until just cooked through, about 3 minutes. Add the garlic and stir-fry until fragrant, then remove the chicken.
6. In the same wok over high heat, add 1 tablespoon oil and stir-fry the onion, carrot and cabbage for about 1 minute until slightly softened. Remove and set aside.
7. Add 1 tablespoon oil to the wok, add the noodles and stir-fry for about 30 seconds until aromatic.
8. Return the chicken and vegetables to the wok, pour in the sauce and stir-fry until the noodles are evenly coated and hot.
9. Add the bean sprouts and scallions, toss briefly, and serve.

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