Hong Kong Chow Mein Food
HONG KONG STYLE CHICKEN CHOW MEIN
This fried noodle dish is great for those looking for a flavourful, and fairly quick, Asian style dinner solution.
Provided by Brad Q.
Categories One Dish Meal
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1210.8, Fat 80.2, SaturatedFat 12.8, Cholesterol 56.7, Sodium 3459.8, Carbohydrate 92.5, Fiber 8.5, Sugar 7.4, Protein 35.9
CHOW MEIN (HONG KONG STYLE)
This is my favorite way to eat chow mein. I prefer to always have that crispy layer of noodles at the bottom--but watch out, or else I'll eat all the crispy bits before anyone else gets a chance! You can add other veggies, or different meats, depending on what you prefer. From AlohaWorld.
Provided by Pikake21
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Marinate selected meat(s) with 1 tsp of corn starch, ½ tsp of sherry, ½ tsp of soy sauce, garlic, and a pinch of baking soda.
- Set aside for 15 minutes or longer.
- Heat wok or large pot with ¾ - 1 cup corn or vegetable oil until smoking.
- Pan fry fresh noodles until crispy golden brown and set aside in a serving container or platter.
- Sear meat(s) and set aside with noodles for later.
- Add a little oil to the wok (approx. 2 tablespoons) and stir fry veggies except for the bean sprouts.
- Mix chicken stock with corn starch to thicken sauce and add rest of the ingredients.
- Either mix noodles with the thickened sauce or serve over the fried noodles (Hong Kong Style).
- Flavor with sesame oil and garnish with cilantro for presentation.
- Noodles are available as packaged fresh thin "steamed" egg noodles in Asian markets not to be confused with the thin "egg noodle balls" for won ton soups.
- The latter tends to get gooey and starchy when using "lower heat temperatured" home stoves.
Nutrition Facts : Calories 987.6, Fat 84.9, SaturatedFat 22.8, Cholesterol 77.3, Sodium 990.5, Carbohydrate 42.5, Fiber 5.5, Sugar 10, Protein 16.4
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