Tuesday, December 3, 2013

Chicken Chowmein


About Chowmein:

Chow mein (/ˈ ˈmn/) are stir-fried noodles, the name being an English language corruption of the Chinese chao mian. The dish is popular throughout the Chinese diaspora where it will appear on the menu of Chinese restaurants. It is particularly popular in the United States, and Britain.
There are a number of varieties of chow mein.
American Chinese cuisine, it is a stir-fried dish consisting of noodlesmeat (chicken is most common but pork, beef or shrimp can be used), onions and celery. It is often served as a specific dish at westernized Chinese restaurants.
There are two main kinds of chow meins available on the market: 1) Steamed chow mein, and 2) Crispy chow mein, also known as Hong Kong style chow mein (see below). The steamed chow mein has a softer texture, while the latter is crisper and drier. Crispy chow mein uses fried, flat noodles, while soft chow mein uses long, rounded noodles.
Crispy chow mein has either onions and celery in the finished dish or is served "strained", without any vegetables. Steamed chow mein can have many different kinds of vegetables in the finished dish; most commonly including onions and celery but also sometimescarrotscabbage and mung bean sprouts as well. Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served.

Ingredients :

Dried yellow shi wheat flour noodles, or medium egg noodles - 150g/5oz  Toasted sesame oil - 1 tbsp
Skinless chicken breast fillets, sliced into strips - 300g/11oz
Dark soy sauce - 1 tbsp
Five Spice powder - 1 tsp
Chilli sauce (optional) - 1 tsp
Cornflour - 1 tbsp
Groundnut oil -  1-2 tbsp
Red pepper, de-seeded and finely sliced - 1
Bean sprouts  -  150g/5oz
Large spring onion, sliced lengthways - 1
Light soy sauce- 2 tbsp
Freshly ground black pepper - 1 tsp

Method:


1. Cook the noodles in a pan of boiling water for 2-3 minutes until al dente, or according to packet instructions.
2.Drain, then rinse under cold running water and drain again.
3.Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other. 4.Place the chicken strips in a bowl and season with a dash of dark soy sauce, the five-spice powder and chilli sauce, if using.
5.Mix well, then lightly dust the chicken strips with the cornflour.
6.Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.
7.Add the red pepper and stir fry for one minute, then add the bean sprouts and spring onion and stir fry for 30 seconds.
8.Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and freshly ground black pepper.
9.Pile the noodles onto a serving plate and serve immediately.


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