Chicken Chow Mein
Serves 6
Directions
- 1In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sesame oil, and corn starch
- 2Boil water in a large pot and add fresh chow mein or stir-fry noodles for just 10-20 seconds, then immediately drain and rinse them with cold water until completely cooled
- 3Add vegetable oil to the wok and heat over medium-high heat until very hot
- 4Add boneless skinless chicken thighs cut into 1/2 inch cubes to the wok and cook until they have a nice color on them
- 5Chop the garlic, julienne the carrot, dice the celery, and cut the green onions into one-inch segments
- 6Remove the meat from the wok and add green onions, cooking until the greens have wilted
- 7Add 3/4 of the garlic, celery, carrots and cabbage and stir fry the absolute piss out of that for two minutes or until the cabbage is wilted and has a little bit of char
- 8Turn the heat to medium-high and add your chicken back. Stir fry until the chicken is hot again
- 9Add bean sprouts
- 10Add the noodles and cook for 45 seconds, then add the chow mein sauce, and stir-fry while tossing until completely coated
- 11Add water, and stir-fry for one minute
- 12Cut the heat, add the remaining garlic, and toss until thoroughly combined
- 13Add additional soy sauce to taste if needed
- 14Serve with green onion
Ingredients
- 38 g Soy Sauce
- 22 g Rice Vinegar
- 40 g Hoisin Sauce
- 4 g Toasted Sesame Oil
- 5 g Corn Starch
- 400 g Chow Mein Noodles
- 42 g Vegetable Oil
- 340 g Chicken Thighs
- 7 cloves Garlic
- 1 whole Carrot
- 2 ribs Celery
- 2 Green Onions
- 315 g Napa Cabbage
- 85 g Bean Sprouts
- 30 g Water
Equipment
Small bowlWhiskWokLarge potStrainerCutting boardKnife
Tips
- Season the wok before starting to cook by heating oil in it until it smokes, then discarding the oil and wiping the pan clean.
- Sear chicken in two batches to avoid overcrowding the pan.
- Do not skip the step of adding raw garlic at the end, as it perfumes the dish.
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