載入中...
ID: 6bb3ac07...
This masterclass teaches how to make authentic Cantonese Chicken Chow Mein at home. It features thick, springy noodles, tender marinated chicken, and a perfect balance of crunchy vegetables in a savory signature sauce.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
Prep and cut all vegetables and chicken into uniform strips. → Steam fresh noodles for 12 minutes, then boil for 5 minutes and drain. → Stir-fry chicken and vegetables separately and set aside. → Pan-fry noodles until golden brown on both sides, then mix in the sauce. → Combine all ingredients with bean sprouts on high heat and finish with sesame oil.
Prep and cut all vegetables and chicken into uniform strips. → Steam fresh noodles for 12 minutes, then boil for 5 minutes and drain. → Stir-fry chicken and vegetables separately and set aside. → Pan-fry noodles until golden brown on both sides, then mix in the sauce. → Combine all ingredients with bean sprouts on high heat and finish with sesame oil.
This masterclass teaches how to make authentic Cantonese Chicken Chow Mein at home. It features thick, springy noodles, tender marinated chicken, and a perfect balance of crunchy vegetables in a savory signature sauce.
Prepare vegetables: Cut half a red onion into strips, cut green onions into 1.5-inch batons, slice carrots into thin strips, and shred cabbage into 1/2-inch strips.
Prepare chicken: Debone the thighs if necessary and cut the meat into thin strips with the grain to maintain their structure during cooking.
Marinate chicken: Mix chicken with 1 tbsp oyster sauce, 3 tsp cornstarch, 3 tbsp water (added gradually), and 1/4 tsp white pepper until the liquid is fully absorbed.
Make the signature sauce: In a small bowl, combine 2 tbsp oyster sauce, 2 tbsp light soy sauce, 2 tsp dark soy sauce, 1 tsp sugar, and 1 tsp chicken bouillon powder.
Prepare noodles: Set up a steamer. Place the fresh noodles in a perforated dish and steam over high heat for 10-13 minutes once the water is boiling.
Steaming before boiling is the secret to springy noodles that aren't mushy.
Cutting chicken 'with the grain' keeps the strips from breaking apart during stir-frying.
Dark soy sauce is used primarily for the classic deep golden color of chow mein.
Ensure the wok is preheated until smoking to prevent sticking and achieve 'wok hei' (breath of the wok).
Sturdy vegetables like cabbage and carrots are preferred over leafy greens like spinach which wilt too quickly.
Please log in to join the conversation and earn XP!
Loading comments...