Ken's chicken chow mein
Based on chef Ken Hom’s delicious recipe for Chicken Chow Mein. Because we are such a meat-eating nation I doubled the amount of chicken plus served it with cashew nuts to bring good fortune in the New Year.
|200 g||Chicken breasts, skinned and boned|
|2 Tbsp||Rice bran oil|
|1 Tbsp||Garlic, chopped|
|100 g||Snow peas, or long beans, julienned|
|50 g||Ham, julienned|
|2 tsp||Light soy sauce|
|2 tsp||Dark soy sauce|
|1 Tbsp||Shaoxing rice vinegar, or dry sherry|
|3 Tbsp||Spring onions, or chives, finely sliced|
|2 Tbsp||Sesame oil|
- Cook the noodles in a large pan of boiling water until tender, about 5 minutes. Drain well then toss together with the sesame oil.
- Meanwhile, combine the ingredients for the marinade in a bowl. Add salt and pepper to the marinade to taste. Julienne the chicken, cutting it into strips about 5cm long. Place in the bowl and marinate for at least 10 minutes.
- Heat a wok on high. Add 1 Tbsp of rice bran oil. When hot, drain the chicken and stir-fry in batches until cooked, about 2 minutes. Remove and place aside. Wipe the wok clean.
- Heat the remaining rice bran oil. Stir-fry the garlic for 10 seconds. Add the peas or beans and the ham. Stir-fry for 1 minute. Add the noodles, soy sauces, rice wine, salt, pepper, sugar and spring onions or chives. Stir-fry for 2 minutes. Return the chicken and any juices to the wok. Stir-fry for about 3 minutes, until cooked and hot. Add the sesame oil and salt and pepper to taste.
- This is great served topped with toasted cashew nuts. Serves 2 as a main course or 4 as part of a Chinese meal.