Chinese Chicken Chow Mien Or Chowmein Recipe
Chinese Chicken Chow Mien Or Chowmein Recipe
INGREDIENTS
1) Chicken 1/2 kg, boneless, cubed2) Spring onions 1 cup, finely chopped
3) Onion 1 medium, finely chopped
4) Cabbage 1 medium, finely sliced
5) Capsicums 3 finely sliced
6) Carrots 3, julienne cut
7) Bean sprouts 1 cup
8) Ginger/ garlic paste 1 tsp
9) Black pepper 1 tsp, powdered
10) White pepper 1 tsp, powdered
11) Sugar 1 tsp
12) Chicken stock cubes 2, crumbled
13) Corn flour 1 tsp
14) White flour/ chicken stock cube mix 1 tbsp
15) Noodles 1 pkt
16) Soya sauce 3 tbsp
18) White vinegar 3 tbsp
19) Sesame seed oil few drops
20) Oil 4 tbsp
21) Salt to taste
METHOD
1. Marinate the chicken pieces in 1 tbsp vinegar, 1 tbsp Soya sauce and corn flour for half an hour.
2. Boil noodles according to package instructions, drain and rinse in cold water, add one tsp oil and mix, to prevent noodles from sticking to each other.
3. Heat oil in a karahi or wok, fry onion lightly, add ginger and garlic paste, stir and add chicken.
4. Stir-fry quickly till chicken changes color and looks cooked.
5. Then add vegetables and chicken stock cubes.
6. Followed by Soya sauce, white vinegar, black and white pepper, salt, sugar and white flour/ chicken stock cube mix.
7. Stir-fry for five minutes, and then mix in the noodles along with bean sprouts and spring onions.
8. Sprinkle sesame seed oil. Serve hot.
INGREDIENTS
1) Chicken 1/2 kg, boneless, cubed2) Spring onions 1 cup, finely chopped
3) Onion 1 medium, finely chopped
4) Cabbage 1 medium, finely sliced
5) Capsicums 3 finely sliced
6) Carrots 3, julienne cut
7) Bean sprouts 1 cup
8) Ginger/ garlic paste 1 tsp
9) Black pepper 1 tsp, powdered
10) White pepper 1 tsp, powdered
11) Sugar 1 tsp
12) Chicken stock cubes 2, crumbled
13) Corn flour 1 tsp
14) White flour/ chicken stock cube mix 1 tbsp
15) Noodles 1 pkt
16) Soya sauce 3 tbsp
18) White vinegar 3 tbsp
19) Sesame seed oil few drops
20) Oil 4 tbsp
21) Salt to taste
METHOD
1. Marinate the chicken pieces in 1 tbsp vinegar, 1 tbsp Soya sauce and corn flour for half an hour.
2. Boil noodles according to package instructions, drain and rinse in cold water, add one tsp oil and mix, to prevent noodles from sticking to each other.
3. Heat oil in a karahi or wok, fry onion lightly, add ginger and garlic paste, stir and add chicken.
4. Stir-fry quickly till chicken changes color and looks cooked.
5. Then add vegetables and chicken stock cubes.
6. Followed by Soya sauce, white vinegar, black and white pepper, salt, sugar and white flour/ chicken stock cube mix.
7. Stir-fry for five minutes, and then mix in the noodles along with bean sprouts and spring onions.
8. Sprinkle sesame seed oil. Serve hot.
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