Hong Kong Style Chicken Chow Mein Recipes

HONG KONG STYLE NOODLES WITH CHICKEN AND VEGETABLES

Steps:

• In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.
• In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.
• In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.
• In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery., Saute for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.
• Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles. Cook on one side until crispy light golden brown. Flip noodles and another 2 tablespoons of oil and cook other side. When done, remove and let drain on paper towels, while holding warm.
• Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.
• Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.

CHICKEN CHOW MEIN

Steps:

• Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel. Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside. Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper. Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
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HONG KONG STYLE CHICKEN CHOW MEIN

Steps:

• Mix 2 Tbsp Soy Sauce, 1 Tbsp Oyster Sauce, 1 tsp Sherry and 1 tsp water in a bowl. Marinate chicken in it for approximately 1/2 hour.
• Mix 10 fl oz Chicken Broth, 4 Tbsp Soy Sauce and 2 Tbsp Oyster Sauce. Set aside.
• Put the steam fried noodles in a pot of slightly salted boiling water. Boil for 2-3 minutes, stirring occasionally. Do not overcook. When cooked pour into a colander and let drain and dry.
• Heat the wok and add the 4 Tbsp of Cooking Oil,swirling to coat the sides. Add the steam fried noodles and fry until about half the noodles are browned and crispy. Place noodles on an oven-friendly plate and place in the oven at minimum temperature to keep warm.
• Add the 2 Tbsp of Oil to the wok. When Oil starts to smoke add the Green Onions, ginger and garlic for a few seconds until it starts to soften. then add the bean sprouts and stir fry for 1 minute. Add the marinated chicken and fry for 3 minutes. Add the Chicken broth mixture and cook for 3-4 minutes or until chicken is done. Mix the corn starch with the water and stir into mix. If gravy does not thicken to your desire add more cornstarch.
• Pour over the crispy noodles and serve.

HONG KONG-STYLE CHICKEN CHOW MEIN

Steps:

• Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.
• Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.
• Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.
• Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.
• Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.
• Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.