CHICKEN LO MEIN #CORNSTARCH #NOODLE
On the uncommon event that both my folks were excessively worn out or occupied to cook, nonetheless, we would submit a request from a spot called No. 1 Chinese. Which is an able name, since that specific spot made the absolute best takeout nourishment I've at any point had.
While you may imagine that the dishes we requested from the standard takeout menu were like what we were having each night for supper, nothing could truly be further from reality.
Dishes like hamburger with broccoli, Singapore Mei Fun, and chicken lo mein were as uncommon a treat as the pot meals and chicken pot pies I used to eat at my cousin's home (her mother was substantially more knowledgeable in conventional American cooking than my own mom, who favored making sautéed food over spaghetti and meatballs).
Ingredients:
- 8 oz. boneless skinless chicken thighs (225g, cut into thin strips)
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 teaspoons oil (plus more for cooking)
- 1 clove garlic (minced)
- 4 cups cabbage (shredded)
- 2 medium carrots (julienned)
- 1 tablespoon shaoxing wine (or dry sherry cooking wine)
- 16 oz. fresh lo mein egg noodles (450g)
- 1 tablespoon soy sauce
- 4 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 2 cups mung bean sprouts
- 2 scallions (julienned)
Instructions:
- If using fresh lo mein noodles, be sure to follow the directions on the noodle package that you purchase. Basically boil your lo mein noodles in about 2 quarts of water until they are just cooked or al dente, dump them into a colander, give them a quick rinse in warm water and let drain thoroughly. If you’re lucky enough to find them, get the cooked lo mein noodles that are now readily available today from Asian grocery stores which don’t require boiling!! Some readers used uncooked lo mein noodles without pre-cooking them first and ruined their dish so don't make that mistake!
- In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, return to the marinade bowl, and set aside.
- Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
- Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
- Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.
For more detail :http://bit.ly/2JylfqC
