PROPER CHICKEN CHOW MEIN and STIR FRY SAUCE

PROPER CHICKEN CHOW MEIN

PREP TIME 10 mins
COOK TIME 5 mins
TOTAL TIME 15 mins

Learn how to make Chicken Chow Mein that is truly restaurant quality! Directions provided for making this two ways: making the sauce from scratch just for this recipe, or using my homemade Real Chinese All Purpose Stir Fry Sauce. (see below)

Author: Nagi | RecipeTin Eats
Recipe type: Noodles
Cuisine: Chinese
Serves: 2-3

INGREDIENTS
200g/6oz chicken thigh fillets (or breast), cut into bite size pieces
½ tsp baking soda (optional - see notes)
1½ tbsp peanut oil (or other cooking oil)
200g/6oz fresh chow mein noodles (Note 5)
3 - 4 cups green cabbage (savoy / green), finely shredded
1 carrot, julienned
1 cup bean sprouts
3 shallot/scallions, cut into 5cm/2" pieces
2 cloves garlic, peeled and smashed (see notes)
¼ cup (4 tbsp) water
¼ cup + 1 tbsp homemade Real Chinese All Purpose Stir Fry Sauce OR Chow Mein Sauce (recipe below)
Chow Mein Sauce
2 tsp cornflour/cornstarch
1½ tbsp soy sauce (ordinary all purpose soy sauce OR light soy sauce) (Note 3)
1½ tbsp oyster sauce
1½ tbsp Chinese cooking wine (or sherry) (Note 4)
2 tsp sugar
½ tsp sesame oil
White pepper

INSTRUCTIONS
Optional - velveting the chicken (see notes): Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.
Chow Mein Sauce (if using): Mix together cornflour and soy sauce, then mix in remaining ingredients.
Pour 1 tbsp of Chow Mein Sauce OR Real Chinese All Purpose Stir Fry Sauce over the chicken and set aside to marinate for 10 minutes.
Prepare the noodles according to the packet instructions.
Heat oil in wok or large fry pan over high heat.
Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Remove garlic from wok.
Add chicken and stir fry until the skin is white but the inside is still raw - about 45 seconds to 1 minute.
Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk). Stir fry for 1 - 1½ minutes until the cabbage is just starting to wilt and the chicken is cooked through.
Add the noodles, Real Chinese All Purpose Stir Fry Sauce/Chow Mein Sauce and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce.
Add bean sprouts and remaining shallots/scallions. Stir through quickly then remove from heat.
Serve immediately.

NOTES
1. The baking soda is to "velvet" the chicken to make it soft like you get in Chinese restaurants. It breaks down the fibers in the chicken. This step is optional. I usually do not bother with this step if using chicken thigh because it is juicy and tender enough, but it really makes a difference with chicken breast.

2. I make my Chow Mein by infusing the oil with garlic flavor by stir frying smashed garlic. To smash garlic, use the side of the knife or a meat mallet to flatten them so they break open, then peel the skin off (which should skip right off after smashing it). Alternatively, you could just use minced garlic.

3. This recipe requires ordinary all purpose soy sauce (i.e. not labelled "dark", "sweet" or "light" soy sauce) OR light soy sauce. I use Kikkoman.

Tamari is a suitable gluten free substitute.

4. Japanese cooking sake could also be used. Mirin is also an adequate substitute but if you use Mirin, please reduce the sugar to 1 tsp. If you really can't use alcohol, just use chicken stock/broth.

5. NUTRITION is for 2 servings which are BIG servings. I actually think this recipe is more like 3 servings - but I say 2 servings just to be safe!

REAL CHINESE ALL PURPOSE STIR FRY SAUCE

PREP TIME 2 mins
TOTAL TIME 2 mins

My secret weapon for mid week meals - an All Purposes Chinese Stir Fry Sauce, a versatile base that makes a wonderfully glossy sauce for any stir fry, including stir fried noodles. Store it in the fridge in a jar for when you need it - just make sure to leave sufficient headroom in the jar so you can give it a good shake before using. This makes 1½ cups of sauce which is enough for around 12 servings.
Author: Nagi | RecipeTin Eats
Recipe type: Noodles, Stir Fry
Cuisine: Asian, Chinese
Serves: 1½ cups

INGREDIENTS
¼ cup light soy sauce (65 ml) (Note 1)
¼ cup all purpose soy sauce (65 ml) (I use Kikkoman all purpose) (Note 1)
½ cup oyster sauce (125 ml)
¼ cup Chinese wine (or sherry) (65 ml)
¼ cup cornstarch / cornflour (40g)
1 tbsp sugar
2 tbsp sesame oil
1 - 2 tsp ground white pepper (I sometimes use 1 tbsp, I like the spiciness!)

INSTRUCTIONS
Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
Amount to Use (Note 6):
Stir Fry: I use 3 tbsp Stir Fry Sauce + 6 tbsp water to make a stir frying for 2 people using around 5 cups of uncooked ingredients (proteins + vegetables).
Noodles: I use 3 tbsp of the Stir Fry sauce + 5 - 6 tbsp water to make a noodle stir fry for 2 people using around 7 cups of the combined stir fry uncooked (vegetables - packed, proteins + noodles - if using).
By weight (Noodles & Stir Fry): Around 3 tbsp Stir Fry Sauce per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus ⅓ cup water.

To Use:
Heat 2 tbsp oil in wok over high heat.
Add your choice of Base Flavorings - fry for 10 seconds or so to infuse oil.
Add stir fry ingredients in order of time to cook (starting with ingredients that take longest to cook), leaving leafy greens, like the leaves of bok choy, until when you add the sauce (otherwise they will wilt and overcook).
Add noodles (if using), sauce and water, your choice of Additional Flavourings and any leafy greens.
Gently toss to combine and to let the sauce cook for around 1 minute. The sauce will become a thick, glossy sauce that coats your stir fry.
Serve immediately.
Base Flavorings
Garlic, minced or finely sliced
Ginger, minced or finely sliced
Fresh chilies, minced or finely sliced
Additional Flavoring Suggestions
Sriracha, Chili Bean Paste or other Spicy addition
Sweet chili sauce
Substitute the water with pineapple or orange juice
Rice vinegar - for a touch of tartness
Fresh cilantro / coriander leaves, or thai basil - for freshness
Garlic or ordinary chives, chopped
Pinch of Chinese five spice powder

NOTES
1. Light soy sauce is lighter in color that the more common dark soy sauce, but it is actually saltier. The main reason for using light soy sauce in this recipe is so the colour is not as dark. So if you do not have light soy sauce, you can substitute it with normal soy sauce, but the sauce will be darker than it should be, and slightly less salty (but not very noticeable).

I use Lee Kum Kee brand for the light soy sauce and Kikkoman for the ordinary soy sauce.

2. If using dried rather than fresh noodles, add a few extra tablespoons of water. The reason for this is that dried noodles, even after cooking them (usually just by covering them in hot water in a bowl), absorb more liquids than fresh noodles. So you need more liquid to have a saucier finish.

3. To make this sauce vegan, substitute the oyster sauce with hoisin sauce. This gives the sauce a slight Chinese Five Spice Powder flavor which is thoroughly authentic!

4. This will last for weeks and weeks, depending on the expiry date of the ingredients you use. There is nothing in this that will go "off", so just check the expiry date of the ingredients you use in this, at use that as a guide. I usually use mine in about 4 weeks, but it will definitely last longer.

If you have it in the fridge for ages untouched, then you will need a butter knife or something to mix up the cornstarch that will settle and harden in the bottom of the jar.

5. Chinese Cooking Wine substitute - the cooking wine plays an important part in giving this sauce an extra depth of flavor that elevates it from "just a sauce" to a "real Chinese" sauce. However, for those who cannot have alcohol (and please remember, the alcohol cooks out in the stir fry so there is zero alcohol in the finished dish!), apple juice or grape juice is the best substitute. Otherwise, chicken broth/stock, as a second fall back, with 2 teaspoons of white wine vinegar + ½ tsp sugar.

6. These quantities make stir fries that are nicely coated with sauce, but without pools of sauce. The stir fry is saucier than the noodles, so it soaks into the rice. With the noodles, the sauce clings to it really well so you don't need pools of sauce. If you want more sauce, increase the amount of Stir Fry Sauce used with double the amount of water e.g. If you add 1 tbsp Stir Fry Sauce, add 2 tbsp water.

7. Chinese wine is a key ingredient in this. Best next substitute is dry sherry, and after that Japanese cooking sake. If you are unable to consume alcohol, then leave it out and just use water instead. (Chicken broth would be a good sub but the shelf life is too short)

8. Nutrition per serving (1½ tbsp used per serving for a stir fry)