🤤 The Chow Mein Masterclass (鷄肉炒麵)

By Made With Lau · 30 min

Ingredients

Instructions

1. Cut the red onion, carrot, cabbage and green onion into thin strips or short pieces, keeping the vegetables separate.
2. Debone the chicken thighs if needed, then cut the meat into thin strips across the thicker parts so the thickness is even, cutting along the grain.
3. Combine the chicken with 1 tbsp oyster sauce, 3 tsp cornstarch, 3 tbsp water and 0.25 tsp white pepper, mixing well, and set aside to marinate.
4. Mix 2 tbsp oyster sauce, 2 tbsp light soy sauce, 2 tsp dark soy sauce, 1 tsp sugar and 1 tsp chicken bouillon powder in a bowl for the sauce.
5. Put a steamer rack in a wok with a couple of inches of boiling water below the rack, and bring to a boil over high heat.
6. Place the noodles on a plate or perforated steamer basket, set it on the rack, cover and steam over high heat for 12-15 minutes once the water is boiling.
7. Remove the noodles, take out the rack, tip the noodles into the boiling water and loosen them. Cook for 5-6 minutes over medium-high heat. The noodles are done when a broken strand shows no pale dot at the centre; otherwise cook a little longer.
8. Drain the noodles in a colander.
9. Add 4 tbsp corn oil? No, add oil to the marinated chicken and mix to coat it.
10. Heat the wok over high heat until it just starts to smoke, add oil and swirl to coat. Lower the heat to medium, add the chicken and spread it out. Sear 30-40 seconds without stirring, then stir-fry on high for 40-50 seconds until nearly or fully cooked. Remove the chicken to a clean dish.
11. In the same wok, cook the red onion until fragrant, then add the cabbage and stir-fry 20-30 seconds, then add the carrot and stir-fry 30 seconds on high. Transfer the vegetables to the dish with the chicken.
12. Add oil to the wok, add the noodles and spread them out on high heat. Leave them 1 minute, stir and flip, cook another minute, then cook 40 seconds more on medium.
13. Lower the heat to low, stir the sauce, pour it into the wok and stir until evenly mixed.
14. Return the chicken and vegetables to the wok and stir-fry together for 30 seconds. Add the bean sprouts on medium-high and stir-fry about 1 minute until warmed through.
15. Drizzle in the sesame oil, stir-fry on high for about 1 minute until just combined, then serve.

Summarized from Made With Lau's video. Watch it for the details.

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OnionScallionCarrotRed onionCabbageChicken thighBean sprout