Chicken Chow Mein

Method13 steps · about 45 min

1. 1

   Step 1: Prepare the sliced chicken (12 oz) and the vegetables as listed before heating the wok. Combine the chicken with the marinade water (1½ tbsp), marinade oyster sauce (1 tbsp), cornstarch (1 tsp), 1 tsp marinade wine and 1 tsp marinade oil. Massage until the chicken has absorbed the liquid and is evenly coated. Keep it refrigerated while preparing the noodles and sauce.

   Uses 12 oz boneless skinless chicken breast, thinly sliced · 1½ tbsp water for the chicken marinade · 1 tbsp oyster sauce for the chicken marinade · 1 tsp cornstarch for the chicken marinade · 1 tsp Shaoxing wine for the chicken marinade · 1 tsp neutral oil for the chicken marinade

2. 2

   Step 2: Bring the separate 2 quarts noodle-boiling water to a full boil. Add the fresh thin egg noodles and boil for 1 minute. Drain, rinse with cold water and spread the noodles out to drain further. Discard the boiling and rinsing water.

   Briefly boil the fresh noodles · 1 minUses 8 oz fresh thin Hong Kong-style egg noodles for pan-frying · 2 quarts water for briefly boiling the noodles, then discarded · Cold water for rinsing the boiled noodles, then drained

3. 3

   Step 3: Mix the 1 tbsp hot sauce water with the sugar (¼ tsp) until dissolved. Stir in the light soy sauce (1 tbsp), dark soy sauce (1 tsp), sesame oil (½ tsp), separate finishing-sauce oyster sauce (1 tbsp), 2 tsp sauce wine, white pepper (⅛ tsp) and salt (⅛ tsp). Set this clean sauce aside.

   Uses 1 tbsp hot water for the sauce · ¼ tsp sugar · 1 tbsp light soy sauce · 1 tsp dark soy sauce · ½ tsp sesame oil · 1 tbsp oyster sauce for the finishing sauce · 2 tsp Shaoxing wine for the sauce · ⅛ tsp white pepper

4. 4

   Step 4: Heat the wok over medium-high heat and add 2 tbsp of the pan-frying oil. Spread the drained noodles in a thin, even layer, tilting the wok to distribute the oil. Fry for about 2 minutes to lightly crisp the underside. Adjust the heat to prevent scorching; the wok should not be smoking.

   Lightly crisp the first noodle face · 2 minUses The noodles after draining and rinsing, excluding discarded water · 2 tbsp from the 4 tbsp pan-frying oil

5. 5

   Step 5: Flip the noodles to crisp their other face; turning them in sections is fine. Add another 1 tbsp pan-frying oil around the wok’s edge and fry for about 90 seconds.

   Crisp the second noodle face · 2 minUses Noodles after their first crisping · 1 tbsp from the same 4 tbsp pan-frying oil

6. 6

   Step 6: Flip the noodles again and fry for about another 2 minutes, until lightly browned with some crisp areas. Lift the noodles onto a plate and set them aside.

   Finish crisping the noodles · 2 minUses Noodles after second-face crisping

7. 7

   Step 7: Heat the wok over high heat until just smoking and add the final 1 tbsp pan-frying oil. Spread the refrigerated marinated chicken in one layer and sear its first side for about 30 seconds.

   Sear the first chicken face · 1 minUses Marinated sliced chicken · Final 1 tbsp from the 4 tbsp pan-frying oil

8. 8

   Step 8: Flip the chicken and sear the second side for about 30 seconds.

   Sear the second chicken face · 1 minUses Chicken after first-face searing

9. 9

   Step 9: Stir-fry the chicken for another 20 seconds, then lift it onto a plate, leaving the oil in the wok. The author describes the chicken as about 80% cooked here; immediately continue with the vegetables and return the chicken for final cooking.

   Finish the initial chicken sear · 1 minUses Chicken after both-face searing

10. 10

    Step 10: Reduce the heat to medium. Add the julienned ginger (2 tsp) to the oil left in the wok and cook for about 15 seconds.

    Fry the ginger briefly · 1 minUses The oil left in the wok after the chicken is lifted · 2 tsp fresh ginger, finely julienned

11. 11

    Step 11: Add the chopped garlic (1), sliced fresh mushrooms (⅔ cup) and julienned carrot (½). Stir-fry for about 1 minute.

    Stir-fry the mushrooms and carrot · 1 minUses Ginger and retained pan oil · 1 garlic clove, chopped · ⅔ cup fresh mushrooms, sliced · ½ small carrot, julienned

12. 12

    Step 12: Increase the heat to high. Return the crisped noodles and the reserved chicken with its plate juices, add the snap peas (1 cup), and pour over the clean finishing sauce. Toss with a lifting motion for about 30–45 seconds, until the sauce is evenly incorporated.

    Toss the noodles with chicken and sauce · 1 minUses Stir-fried ginger, garlic, mushrooms and carrot · The lifted crisped noodles from their plate · The chicken and collected juices, excluding oil retained in the wok · 1 cup snap peas · Clean finishing sauce

13. 13

    Step 13: Add the mung bean sprouts (1 cup) and scallions (2) and stir-fry for about another minute. Continue as needed until the sprouts are thoroughly cooked and hot through, the scallions wilt, and the chicken reaches 165°F/74°C. Serve the finished chow mein as four portions.

    Finish the sprouts, scallions and chicken · 1 minUses Chicken, vegetables and noodles with the finishing sauce · 1 cup mung bean sprouts · 2 scallions, finely julienned