Empty My Fridge
Is Boiling for 3 Minutes the SECRET to PERFECT Lo Mein
Ingredients
- Chicken breast½ lb
- Salt
- White pepper
- Shaoxing wine1 tbsp
- Egg½
- Cornstarch1 tbsp
- Vegetable oil2 tbsp
- Soy sauce2 tbsp
- Dark soy sauce1 tbsp
- Oyster sauce1 tbsp
- Hoisin sauce1 tbsp
- ,1 packet
- Onion½
- Shiitake mushroom4
- Carrot½
- Snap pea½ cups
- Bell pepper½
- Scallion2 stalks
Instructions
- Put the sliced chicken in a bowl, sprinkle in the salt and mix until absorbed. Add the white pepper and rice wine and mix again.
- Mix the cornstarch with the water to make a slurry. Add the slurry and egg white to the chicken and mix until evenly coated. Add the oil and mix again.
- Let the chicken marinate while you prepare the other ingredients.
- Whisk the soy sauce, dark soy sauce, oyster sauce, hoisin sauce, water and white pepper until smooth. Set aside.
- Bring a pot of water to a boil over high heat. Add the lo mein noodles and cook for about 3 minutes until just al dente.
- Drain the noodles, rinse under cold water to stop the cooking, drain well and set aside.
- In a wok over high heat, add 1 tablespoon of oil. Lay the chicken in a single layer and sear briefly, then stir-fry about 4 minutes until fully cooked and lightly browned.
- Transfer the chicken to a plate and set aside.
Summarized from CiCi Li's video. Watch it for the details.
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OnionEggScallionCarrotBell pepperMushroomChicken breastShiitake mushroom
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