Friday, 14 April 2017

Chicken Chow Mein

I've previously blogged this recipe four years ago - i've come a long way in term of my food photography skills! I've used udon noodles for this version which I much prefer as it's thicker and more robust than egg noodles. I've also added a splash of the fiery thai sauce sriracha to an extra chill kick. What I love most about this dish is that it's quick, easy and healthy. 




Prep time: 10 minutes
Cook In: 10 minutes
Serves 2

Ingredients
150g  medium egg noodles (I used udon noodles) 
2 dashes of toasted sesame oil
300g skinless chicken breasts, sliced into strips
Dash of soy sauce
1 tsp Chinese five-spice powder
1 tsp chilli sauce (optional)
1 tbsp cornflour
1-2 tbsp of groundnut oil
1 red pepper, deseeded and finely sliced
150g beansprouts
1 large spring onion, sliced lengthways
2tbsp light soy sauce
ground of black pepper
Sriaccha (optional) 

Method
1) Cook the noodles in a saucepan of boiling water for 2-3 minutes until al dente, or according to the instructions on the packet. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss together to prevent the noodles from sticking to each other.
2) Place the chicken strips in a bowl and season with the dark soy sauce, five-spice powder and chilli sauce (if using). Mix well, then lightly dust the chicken strips with the cornflour.
3) Heat a wok over a high heat until it starts to smoke and add the groundnut oil, then add the chicken pieces and stir-fry for 3-4 minutes or until the chicken is cooked through and golden.
4) Tip in the red pepper and stir-fry for 1 minute, then add the bean sprouts and spring onion and stir-fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, the remaining dash of toasted sesame oil and freshly ground black pepper. Divide the noodles between plates and serve immediately.
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Thursday, 1 August 2013

Chicken chow mein.

Cooking Chinese food is not in my comfort zone and not one of my specialities, however, I love going to an all you can eat Chinese buffet! I really fancied a chicken chow mein one evening, and I would usually have a takeaway instead of attempting to make a takeaway favourite at home. This time was different as I have enjoyed dusting off some of my less used cook books, I turned to Ching- He Huang's cookbook for a recipe for this dish. I was quite surprised that I had this on the table in 20 minutes, probably quicker than having a takeaway delivered to me. The chow mein was delicious, tasty and importantly, healthy.

Here is how my chicken chow mein turned out:
Chicken chow mein.


Chicken chow mein.


Prep time: 10 minutes
Cook in: 10 minutes
Serves 2

150g (5oz) egg noodles
2 dashes of sesame oil
300g (11 oz) skinless chicken breasts, sliced into strips
dash of dark soy sauce
1 tsp of Chinese five-spice powder
1 tsp chili sauce
1 tbsp cornflour
1-2 tbsp of groundnut oil
1 red pepper, de-seeded and finely sliced
150g (5 oz) bean sprouts
1 large onion, sliced length ways
2 tbsp of light soy sauce
ground black pepper.

Method
1) Cook the noodles in a saucepan of boiling water foe 2-3 minutes. Drain, then drizzle with a dash of sesame oil and toss together to prevent the noodles from sticking to each other.
2) Place the chicken strips in a bowl and season with the dark soy sauce, five-spice powder and chili sauce. Mix well, then lightly dust the chicken strips with the cornflour.
3) Heat a wok or frying pan over a high heat and add the groundnut oil, then add the chicken pieces and stir-fry for 3-4 minutes, or until the chicken is cooked through and golden.
4) Tip the red pepper and stir fry for 1 minute, then add the beansprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, the remaining dash of toasted sesame oil and some freshly ground black pepper. Divide the noodles between plates and serve immediately.
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Friday, 24 February 2012

Kung Po chicken

I love chicken, chicken is my favourite meat and i'm always looking for new ways to cook chicken. I brought Ching-He Huang's Fast food 110 Quick and Healthy Chinese favourites in January for around £3.50 from WH Smith and thought I would cook a recipe from her book. I've seen Ching- He Haung's programmes and she makes cooking Chinese food appear to be easy. I decided on making Kung Po chicken (p.82) as the picture of the chicken looked tasty and apparently this dish is healthy so bonus points for me. I must admit, I did not follow this recipe to the latter and decided to leave out the cashew nuts (although apparently this is an essential part of the Kung Po dish)  and I used chilli powder instead of fresh chillies.
Here is how my Kung Po chicken turned out:

I added egg noodles with some left over sauce, egg noodles and made a stir fry using carrots, mushrooms and beansprouts. This dish tasted really nice and I will definitely make this again (but will not attempt to eat using chopsticks!)

The recipe for Kung Po chicken

Ingredients
2 skinless chicken breasts
Salt and white pepper
1 tbsp of cornflour
1 tbsp of groundnut oil
2 tbsps of Sichuan peppercorns
4 dried red chillies
1 tbsp rice vinegar
1 red pepper cut into chunks
2 spring onions
Handful of cashew nuts

For the sauce
 100 ml vegetable stock
1 tbsp light soy sauce
1 tbsp of tomato ketchup
1 tbsp balsamic vinegar
1 tbsp of hoisin sauce
1 tsp of chilli sauce
1 tbsp of cornflour.

1) Place the chicken in a bowl and season with salt and pepper. Add the cornflour and mix well to coat the chicken pieces. Add all the ingredients for the sauce to another bowl and stir to combine.
2) Heat the wok over a high heat until it starts to smoke and then add the groundnut oil. Add the Sichaun peppercorns and dried chillies and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes. As the chicken begins to turn opaque, add the rice vinegar. Cook for a further 2 minutes, then pour in the sauce.
3) Bring to the boil, add the red pepper and cook in the sauce with the chicken for another 2 minutes or until the meat is cooked through and the sauce has thickened and become slightly in consistency. Add the spring onions and cook for 1 minute. Toss in the cashew nuts, then transfer to a serving plate and serve immediately.


                            xxxx
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