Chicken Lo Mein Recipe
Jīròu Lāo Miàn
Chicken Lo Mein
Submitted By: Taz
Ingredients:
1 lb Boneless/Skinless Chicken Breast (Jīxiōng Ròu)
1 lb Fresh Lo Mein Noodles
4 Tbs Peanut Oil (Huāshēngyóu) - divided
1 'Splash' Shao Xing Rice Wine
1 Cup Snow Peas (Hélándòu)
1 bunch Green Onions (Cōng) - cut into 1 inch lengths - divided white and green
½ Medium White Onion (Bái Yángcōng) - halved and sliced thin
1 Large Carrot (Hóng Luóbo) - peeled and julienned
8-12 Shiitake Mushrooms (Xiānggū) - stems removed and sliced thin
2-4 Baby Bok Choy (Báicài) - sliced into 'ribbons'
| Marinade: 3 cloves Fresh Garlic (Dàsuàn) - sliced thin ½ inch piece Fresh Ginger (Jiāng) - minced ¼ Cup Shao Xing Rice Wine 2 Tbs Light Soy Sauce (Shēng Chōu) 2 Tbs Dark Soy Sauce (Lǎo Chōu) 1 tsp Ground White Pepper (Bái Hújiāo) |
Sauce: 2 Tbs Dark Soy Sauce (Lǎo Chōu) 2 Tbs Light Soy Sauce (Shēng Chōu) 1 Tbs Oyster Sauce (Shēng Chōu) 2 tsp Toasted Sesame Oil (Zhīmayóu) 2 tsp Granulated Sugar (Táng) 2 tsp Cornstarch (Yùmǐ Diànfěn) 1 tsp Hoisin Sauce (Hǎixiān Jiàng) |
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Preparation:
- Cut your chicken into small bite-sized pieces (apx ½ inch 'cubes' OR ¼ inch thick strips)
- In a medium bowl, mix up all of the marinade ingredients until well incorporated - Add chicken and toss to combine making sure the chicken is well coated - Set aside until needed
- Cook your noodles according to manufacturer's instructions - Once cooked, drain and rinse with cold water to stop further cooking - Set aside until needed
- Place all of the sauce ingredients in a small container with a tight lid (a small mason jar works well for this) and shake it up until well mixed - Set aside until needed
- Prep all of your vegetables and place them in individual bowls until needed (make sure you separate the white and green parts of the green onions)
- Heat 2 Tbs of the peanut oil in a wok over high heat until just smoking - Add the chicken and its marinade to the wok and stir-fry until seared and cooked through (apx 3-5 minutes) -Transfer the seared chicken (and garlic/ginger) to a clean bowl and set aside within easy reach until needed
- Using a paper towel, wipe out the wok removing any remaining marinade/oil
- Heat the remaining 2 Tbs of peanut oil until just smoking - Add the carrot and snow peas and stir-fry for 30 seconds - Add the onion and white parts of the green onion and continue to stir fry for another minute - Add the mushrooms and continue to stir-fry for another minute - Add the bok choy and continue to stir-fry until wilted (apx 1 minute more) - Pull everything up the sides of the wok and 'Splash' a Tbs or two of Shao Xing Rice Wine into the bottom of the wok to 'deglaze'
- Leaving the vegetables up the sides of the wok, add the cooked noodles to the open bottom and allow to fry (not stirring) for 20-30 seconds - Mix everything together and stir-fry for about 1 minute breaking up the noodles - Add the seared chicken and the sauce - Continue to stir-fry for 1-2 minutes until sauce is thickened and everything is well coated and distributed
- Remove from heat, add the green parts of the green onion and give it a quick toss - Serve immediately
