Claire Thompson
Chicken chow mein is a popular dish in Chinese cuisine, often served as takeout. The dish typically consists of stir-fried vegetables, protein, and noodles, with the option to add a savoury sauce. The type of noodle used is a key consideration, with crispy and soft varieties available. Crispy chow mein noodles are prepared by deep frying or pan-frying until golden brown, resulting in a crunchy texture. In contrast, soft noodles are boiled or soaked before being tossed with the remaining ingredients. This dish offers a range of textures and flavours, making it a versatile and enjoyable meal.
| Characteristics | Values |
|---|---|
| Noodle Type | Crispy, soft, or a combination of both |
| Noodle Preparation | Fried, pan-fried, deep-fried, or boiled |
| Sauce | Thick, savoury gravy or a thinner stir-fry sauce |
| Toppings | Chicken, shrimp, beef, pork, tofu, squid, vegetables |
| Cooking Time | 20-30 minutes |
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What You'll Learn
Crispy chicken chow mein recipes
Chicken chow mein can be made with either crispy or soft noodles, depending on your preference. This response will focus on crispy chicken chow mein recipes.
Crispy chicken chow mein is a popular dish that can be made in a variety of ways, with some recipes being healthier than others. The key to achieving crispy noodles is to fry them, either by deep frying or pan-frying. Here are some steps and tips for making crispy chicken chow mein:
Ingredients
- Chicken
- Vegetables (such as onions, garlic, ginger, bok choy, broccoli, cabbage, snow peas, carrot)
- Noodles wide egg noodles or cut-up egg roll skins
- Oil (neutral oil or sesame oil)
- Sauce (soy sauce, oyster sauce, chicken stock, sesame oil, white pepper, MSG, sugar, shaoxing wine, cornstarch)
Method
- Marinate the chicken in a mixture of soy sauce, sesame oil, and cornstarch. Set aside.
- Heat oil in a deep medium pot to 400 degrees Fahrenheit.
- Break up the noodles with your fingers and drop them into the oil a handful at a time. Use chopsticks or a fork to prevent them from sticking together.
- Fry the noodles until they are golden brown and crispy. Drain on paper towels and set aside.
- In a wok or large pan, stir-fry the chicken until it is almost cooked. Remove from the pan and set aside.
- Stir-fry the vegetables for a few minutes, then return the chicken to the pan.
- Add the sauce to the pan and mix well.
- Place the crispy noodles on a serving dish and top with the chicken and vegetables.
Tips
- To achieve the perfect crispiness, it is important to blanch the noodles before frying to remove excess starch. Drain and pat them dry before frying.
- For a healthier option, pan-fry the noodles instead of deep frying.
- Make sure to have all your ingredients prepped and ready before starting to cook, as the process is very quick.
- You can also substitute beef, pork, tofu, or shrimp for the chicken.
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Soft chicken chow mein recipes
Chicken chow mein can be made with soft or crispy noodles, depending on your preference. Here are some recipes for chicken chow mein with soft noodles.
Recipe 1: Soft Chicken Chow Mein
This recipe is adapted from Tiffy Cooks and serves 2-3 people.
Ingredients:
- 200g chicken thigh, cut into bite-sized pieces
- 2 tbsp soy sauce, plus more as needed
- 1 tbsp oyster sauce, plus more as needed
- 1 tsp corn starch
- 1/2 tsp black pepper, plus more as needed
- 250g chow mein noodles
- 1 tbsp sesame oil, plus more as needed
- 1 tsp sugar, plus more as needed
- 1 tsp black vinegar, plus more as needed
- 2 tbsp olive oil
- 1 medium carrot, sliced
- 2 cups cabbage, sliced
- 3 cloves garlic, minced
Instructions:
- In a medium bowl, combine the chicken with 1 tbsp of soy sauce, oyster sauce, corn starch, and black pepper. Set aside.
- In a separate bowl, mix the remaining soy sauce, sesame oil, sugar, black vinegar, and black pepper. Set aside.
- Blanch the noodles for 30-60 seconds, then rinse with cold water, drain, and set aside.
- Heat olive oil in a large pan over medium-high heat. Add the chicken and saute for 2-3 minutes, until cooked through. Remove from the pan and set aside.
- In the same pan, add the carrots, cabbage, and garlic. Saute for 3-4 minutes, until the vegetables are slightly softened.
- Return the chicken to the pan and add the noodles and sauce. Toss to combine and cook for an additional 1-2 minutes, until everything is heated through.
Recipe 2: Soft Chicken Chow Mein with Crispy Edges
This recipe is adapted from Chinese.Food.com and serves 2-3 people.
Ingredients:
- 200g chicken breast or thigh fillets, thinly sliced
- 1 tbsp rice wine
- 1 tsp soy sauce, plus more for the sauce
- 3 tbsp rice wine
- 1/4 cup soy sauce
- 1 cup chicken stock
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp red chili sauce
- 1 tbsp cornstarch
- 250g chow mein noodles
- 3 cloves garlic, minced
- 1/2 cup onion, chopped
- 1 cup bok choy, chopped
- 1 cup broccoli, chopped
- 1 cup cabbage, chopped
- 1 cup snow peas
- 1 carrot, sliced
Instructions:
- In a medium bowl, combine the chicken with 1 tbsp rice wine and 1 tsp soy sauce. Marinate for 10 minutes.
- In a separate bowl, combine the remaining rice wine, soy sauce, chicken stock, rice vinegar, sesame oil, oyster sauce, sugar, red chili sauce, and cornstarch. Set aside.
- Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain, rinse, and set aside.
- Heat oil in a wok or large pan over high heat. Add the garlic and stir-fry for 10 seconds, until golden.
- Add the chicken and stir-fry for 2 minutes, until almost cooked. Remove from the pan and set aside.
- In the same pan, add the onions, bok choy, broccoli, cabbage, snow peas, and carrot. Stir-fry for 4 minutes, until the vegetables are tender.
- Return the chicken to the pan and add the sauce. Cook for an additional 3 minutes, until the sauce thickens.
- Serve the chicken and vegetables over the soft noodles, with crispy edges from the stir-frying process.
Variations and Tips:
- You can substitute beef, pork, tofu, or shrimp for the chicken in these recipes.
- For extra flavor, try marinating the chicken for longer, up to overnight.
- Feel free to add more vegetables, such as mushrooms, capsicums, or bean sprouts.
- If you prefer a saucier dish, you can add more stock or water to the sauce.
- To achieve a balance of soft and crispy noodles, you can pan-fry the noodles before adding the sauce and other ingredients.
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Chicken chow mein with crispy and soft noodles
Chicken chow mein is a popular dish that can be made with either crispy or soft noodles, depending on personal preference. The key to achieving crispy noodles is to pan-fry or shallow fry them in oil until they are golden brown and crunchy. This creates a texture contrast between the crispy exterior and the softer interior. On the other hand, soft noodles are prepared by boiling or soaking them in water until they become tender.
For crispy chicken chow mein, the noodles are typically fried before being topped with a saucy stir-fry. The stir-fry consists of chicken, vegetables, and a savoury gravy or sauce. This combination of crispy noodles and a juicy topping creates a unique textural experience that is beloved by many. The sauce used in chicken chow mein is typically made with a combination of oyster sauce, sesame oil, soy sauce, chicken broth, and cornstarch, creating a perfect balance of sweet and salty flavours.
When preparing the crispy noodles, it is important to use the right type of noodles. Fresh Cantonese chow mein noodles, also known as "Cantonese-Style Steamed Noodles," are ideal for achieving the desired texture and flavour. These thin yellow egg noodles can be found in the refrigerated section of Asian grocery stores. It is recommended to avoid ramen, yaki soba, udon, or lo mein noodles as they may not crisp up properly.
Additionally, the cooking technique plays a crucial role in achieving the perfect crispiness. Frying the noodles at medium heat and being patient during the process are essential. Using a large serving plate ensures enough room for the noodles and gravy, allowing for easy mixing and combination of flavours. The goal is to have the sauce soak into some of the noodles, softening them, while retaining a satisfying crunch in other parts.
On the other hand, soft noodle chicken chow mein involves cooking the noodles according to the package instructions before tossing them with the sauce, vegetables, and meat. This version offers a more integrated flavour experience, where the noodles absorb the flavours of the sauce and create a cohesive dish. The soft noodles provide a tender and yielding texture that complements the other ingredients.
Ultimately, the choice between crispy and soft noodles in chicken chow mein comes down to personal preference. Both versions offer unique textural experiences and flavour profiles. Crispy chicken chow mein provides a contrast between crispy noodles and a juicy topping, while soft noodle chicken chow mein presents a more unified dish where the noodles absorb the flavours of the sauce.
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Chicken chow mein's signature sauce
Chicken chow mein is a popular Chinese dish that combines chicken, vegetables, and noodles in a signature sauce. The sauce is a key component of the dish, giving it its distinctive flavour and texture. Here is an in-depth look at the signature sauce of chicken chow mein:
Ingredients for the Signature Sauce
The sauce used in chicken chow mein varies, but some common ingredients include:
- Soy sauce: This adds a salty, umami flavour to the dish.
- Light sesame oil: Sesame oil contributes a nutty, aromatic flavour.
- Oyster sauce: Oyster sauce provides a savoury, briny taste.
- Granulated sugar: Sugar balances out the savoury ingredients and adds a touch of sweetness.
- Cornstarch: Cornstarch is used as a thickening agent to give the sauce a desirable consistency.
- Chicken broth: Chicken broth enhances the savoury flavour and adds depth to the sauce.
Other ingredients that may be included are Chinese cooking wine, rice wine, stock, rice vinegar, red chilli sauce, and bean sprouts. The combination of these ingredients creates a sweet and savoury sauce that is thick enough to coat the noodles and other ingredients generously.
Customisation and Variations
The beauty of chicken chow mein is that it can be customised to suit individual preferences. While chicken is the most popular choice of protein, it can be substituted with beef, pork, tofu, or shrimp. Additionally, the type of noodles used can vary; while fried noodles are traditional, boiled lo mein, chow mein, or yaki-soba noodles are also common alternatives.
Preparation and Serving
The preparation of chicken chow mein involves stir-frying the ingredients, including the protein and vegetables, and then adding the sauce. The sauce is typically added towards the end of the cooking process to prevent overcooking or burning. The dish is usually served immediately, often garnished with green onions, and can be enjoyed as a satisfying one-pan meal.
In conclusion, the signature sauce of chicken chow mein is a key element that ties together the various components of the dish. Its unique blend of sweet and savoury flavours, along with its thick consistency, enhances the overall taste and texture of the chicken, vegetables, and noodles, making chicken chow mein a beloved Chinese dish.
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Chicken chow mein's history
Chicken chow mein is a dish with a rich history and a global reach. The term 'chow mein' means 'stir-fried noodles' or 'fried noodles', with 'chow' meaning 'stir-fried' or 'sautéed' and 'mein' meaning 'noodles'. This dish originated in China, where it has been consumed for over two thousand years. From its roots in China, chicken chow mein has spread across the world, carried by Chinese immigrants to new lands, where it evolved to fit local tastes and ingredients.
In the mid-1800s, Chinese workers migrating to build railroads brought chicken chow mein to the United States. The dish was introduced to the country by immigrants from the Guangdong provinces during the California gold rush era, bringing their Cantonese style of cooking. Over time, it became heavily modified to suit American tastes, resulting in a variety of regional variations. For instance, Minnesota-style chow mein is described as "a green slurry of celery and ground pork topped with ribbons of grey processed chicken". In Louisiana, "Cajun chow mein" is a noodle-less rice dish, a variation of jambalaya.
Chicken chow mein also travelled to other parts of the world, including Australia, the West Indies, and South America. In Australia, a popular version includes minced beef, curry powder, and is sometimes served over rice instead of fried noodles. In the West Indian islands of Trinidad and Tobago, Jamaica, and South American countries like Guyana and Suriname, chicken chow mein is cooked with green beans, carrots, peas, onions, and sometimes other vegetables. Local spices are added, and the dish is often served with hot Scotch bonnet peppers or pepper sauce.
The versatility of chicken chow mein is evident in the variety of ingredients used across different regions. While chicken is the most common meat used, it can be substituted with beef, pork, shrimp, or tofu. The dish typically includes a mix of vegetables, such as onions, celery, bok choy, broccoli, cabbage, and snow peas. The noodles are often fried until crispy, creating a contrast of textures with the soft, slippery noodles coated in sauce and the crunchy, golden bits.
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