Restaurant-Style Chicken Lo Mein at Home!

By CiCi Li · 40 min

Ingredients

Instructions

1. Slice the chicken against the grain. Mix it with salt until slightly tacky, then add white pepper, both soy sauces, Shaoxing wine, egg white, cornstarch and 1 tablespoon oil. Mix well and set aside.
2. Slice the onion, shred the carrot, chop the cabbage, cut the scallions and mince the garlic. Whisk the soy sauce, dark soy sauce, oyster sauce and chicken stock together for the sauce.
3. Boil the noodles until just al dente, about 3 minutes. Drain and rinse briefly under cold water.
4. Heat 2 tablespoons oil in a wok over high heat. Stir-fry the chicken about 3 minutes until cooked through, add the garlic until fragrant, then remove.
5. In the same wok, heat 1 tablespoon oil over high heat. Stir-fry the onion, carrot and cabbage about 1 minute until slightly softened, then remove.
6. Add 1 tablespoon oil to the wok and stir-fry the noodles about 30 seconds until fragrant. Return the chicken and vegetables, pour in the sauce and toss until the noodles are coated and hot. Add bean sprouts and scallions, toss briefly and serve.

Summarized from CiCi Li's video. Watch it for the details.

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