Emily Carter
Beef Chow Fun and Chicken Chow Fun are two popular Chinese noodle dishes. Both dishes feature wide rice noodles, also known as Shahe fen, which originate from the town of Shahe in Guangzhou. The main difference between the two dishes is the protein used: beef or chicken. Beef Chow Fun is made by stir-frying beef with fresh rice noodles, while Chicken Chow Fun is made with chicken slices and rice noodles. The origin of Chow Fun is unknown, but there is a legend that it was created during World War II by a chef named Mr. Hui, who migrated from Canton to Hunan. The legend states that Mr. Hui was forced to create a dry-fried version of the dish when his food stall ran out of potato starch for sauces. Today, Chow Fun is a popular dish that can be easily made at home and enjoyed by many.
| Characteristics | Values |
|---|---|
| Ingredients | Beef chow fun: beef, hor fun noodles, bean sprouts, onions, garlic, scallions, wine, soy sauce, oyster sauce, sesame oil, Chinese/Thai peppers. Chicken chow fun: chicken, rice noodles, vegetables, cornflour, vegetable oil, light soy sauce, sesame oil, dark soy sauce, white pepper, caster sugar, ginger puree, spring onions, sunflower oil. |
| Preparation | Beef chow fun: marinate sliced beef, sear in a wok, add other ingredients and noodles, stir-fry. Chicken chow fun: marinate chicken, stir-fry in wok, add sauce, add noodles and bean sprouts, stir-fry until tender. |
| Taste | Beef chow fun: spicy, savoury, chewy texture. Chicken chow fun: springy, flavourful, tender. |
| Cooking technique | Both require a wok and high heat to achieve "wok hei" or "breath of the wok" for the best flavour. |
| Variations | Both dishes have dry and wet varieties. Dry is more common and usually includes beef or chicken, while wet usually includes seafood. |
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What You'll Learn
Chicken chow fun's rice noodles
Chicken chow fun is a popular Chinese dish that is both tasty and nutritious. It combines protein, starch, and vegetables in a single bowl. The dish consists of springy, flavourful rice noodles, tender chicken slices, and crunchy vegetables.
To make chicken chow fun, you can use either fresh or dry rice noodles. Fresh wide rice noodles, also known as Sa-ho Fun, can be found at your local Asian store. If you are using dry chow fun noodles, follow the instructions on the packet, being careful not to over-boil them as they will be stir-fried later. For fresh rice noodles, loosen the noodles and blanch them in boiling water for 1-2 minutes. Then, drain the water and rinse the noodles in cold water.
The chicken is typically sliced thinly and marinated with a mixture of cornstarch, salt, and water. You can also add oil to the marinade. After marinating, the chicken is stir-fried with vegetables such as onions, bell peppers, celery, bean sprouts, and bok choy.
When stir-frying, it is important to use a wok or a large, heavy skillet to achieve the high heat needed for a successful dish. To prevent the rice noodles from tearing, it is recommended to toss the wok instead of using a utensil. You can also use chopsticks instead of a spatula to gently mix the ingredients.
Chicken chow fun is a versatile dish that can be adapted to your taste preferences and dietary needs. It can be made gluten-free by using gluten-free oyster sauce, tamari, or coconut aminos instead of soy sauce. It is a quick and easy meal that can be prepared in less than 30 minutes, making it a perfect weeknight dinner option.
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Beef chow fun's stir-frying technique
Beef chow fun is a popular Cantonese dish made from stir-frying beef with wide rice noodles, scallions, ginger, bean sprouts, and dark soy sauce. The beef is typically marinated in a mixture of baking soda, light soy sauce, dark soy sauce, white pepper, cornstarch, and neutral oil. This process helps to tenderize the meat and enhance its flavour. After marinating, the beef is seared in a hot wok or pan, which gives it a delicious texture and taste.
To stir-fry beef chow fun successfully, it is crucial to use high heat throughout the cooking process. Start by heating your wok over high heat until it is smoking hot. Add oil to the wok, coating it evenly. The oil helps to prevent the ingredients from sticking to the surface. Next, add the beef and stir-fry until it is browned. Set the beef aside and add more oil to the wok if needed. Infuse the oil with ginger, garlic, and scallions for added flavour.
Return the beef to the wok along with the wide rice noodles. Season the mixture with soy sauce, white pepper, wine, and MSG to taste. Toss the ingredients together carefully, ensuring that the noodles do not break. The stir-frying technique requires quick and continuous stirring to combine the ingredients evenly. Finally, add the bean sprouts and continue stir-frying until they are tender.
The key to mastering beef chow fun is achieving ""wok hei,"" which refers to the unique flavour and aroma imparted by the wok. This is obtained by cooking over a high flame and stirring rapidly. The high heat creates a seared flavour on the beef and noodles, contributing to the overall taste and texture of the dish. It is essential to use a metal wok spatula that scrapes the bottom of the wok to ensure even cooking and distribution of flavours.
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Chicken chow fun's sauce
Chicken chow fun is a classic Cantonese dish that can be easily made at home. It is a versatile dish that can be customised with a variety of vegetables and proteins. The sauce for chicken chow fun is what gives it its signature savoury flavour and can be made in a variety of ways.
The most common ingredients in the sauce are soy sauce, sesame oil, and rice wine or Shaoxing wine. Some recipes also call for dark soy sauce, which adds a deeper colour to the dish. Other ingredients that can be added to the sauce include garlic, ginger, and green onions. For a gluten-free option, tamari or coconut aminos can be used in place of soy sauce, and a gluten-free oyster sauce can be used for added flavour.
To make the sauce, the ingredients are whisked together and then divided. A small portion is used to marinate the chicken, while the rest is used as the stir-fry sauce. The chicken is cooked first, and then the vegetables and noodles are added. Finally, the sauce is poured over the noodles and tossed until everything is coated and combined.
Chicken chow fun is a quick and easy dish to make, and with its versatile sauce, it can be customised to suit individual tastes and preferences. It is a great option for a weeknight dinner, offering a balanced and satisfying meal with protein, veggies, and carbs all in one dish.
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Beef chow fun's ingredients
Beef chow fun, also known as beef ho fun, is a staple Cantonese dish. It is made by stir-frying beef, wide rice noodles, and bean sprouts. Other ingredients include:
- Scallions
- Ginger
- Dark soy sauce
- Vegetable oil
- Wine
- White pepper
- MSG
The beef is usually marinated with ingredients such as baking soda, cornstarch, and soy sauce. The baking soda helps tenderize the meat. The beef is then seared in a wok over high heat to obtain the signature taste of beef chow fun, also known as wok hei.
The wide rice noodles can be purchased fresh or dried. Fresh rice noodles come in large sheets or pre-cut, and dried rice noodles are similar to those used for pad Thai. If using sheets, slice the noodles into strips about 1 inch wide. If the noodles are stiff, they can be loosened by blanching them in boiling water for 30 seconds and then transferring them to an ice bath.
Beef chow fun is cooked over high heat, and the wok must be large enough to prevent overcrowding, which can cause the noodles to become soggy. The dish comes together quickly, so it is important to have all the ingredients prepared and within arm's reach.
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Chicken chow fun's cooking method
Chicken chow fun is a versatile and quick dish to make. It is a popular Chinese dish, with a great combination of textures and tastes. The main ingredients are rice noodles, chicken, and vegetables.
To make chicken chow fun, first, soak the rice noodles according to the instructions. They should be cooked but still a little chewy. While the noodles are soaking, marinate the chicken breast with cornstarch and salt. You can also add some baking soda to the chicken, but this is not recommended for pork as it affects the taste. You can also marinate the chicken with Shaoxing, oyster sauce, soy sauce, and sugar.
Next, heat oil in a large non-stick skillet or wok on medium-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate. Add more oil to the skillet and add in vegetables such as green onion, garlic, ginger, and bean sprouts. Stir-fry until fragrant, about 15 seconds.
Return the noodles to the skillet and add the remaining oil. Use tongs to toss the noodles with the oil. If the noodles start to stick, add a little water. Add the sauce and toss to combine. Finally, add the chicken back to the skillet and toss to combine. Serve immediately.
Chicken chow fun can be adapted to be gluten-free by using gluten-free substitutes for soy sauce and oyster sauce. It can also be made vegetarian by replacing the chicken with eggs or vegan by substituting tofu.
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Frequently asked questions
Beef Chow Fun is a staple Cantonese dish made from stir-frying beef, hor fun (wide rice noodles) and bean sprouts.
Chicken Chow Fun is a variation of the classic Beef Chow Fun dish, where chicken is used instead of beef. It is made by stir-frying chicken with wide rice noodles and bean sprouts.
It depends on your personal preference. Both dishes are delicious and popular Chinese noodle dishes. Beef Chow Fun is a classic dish that is simple to make and has a signature taste from the wok hei (breath of the wok). Chicken Chow Fun is a good alternative if you prefer chicken or are looking for a dish that is easier to achieve the same flavour and tenderness as restaurant-quality beef.
