Cantonese Chicken Lo-mein

Cantonese Chicken Lo-mein

Lo-mein-1
Lo-mein-1
Lo-mein-2
Lo-mein-2
Lo-mein with Shrimp
Lo-mein with Shrimp
Poached Chicken Breasts
Poached Chicken Breasts
Fresh Bean Sprouts
Fresh Bean Sprouts
Chinese Mushrooms
Chinese Mushrooms
Scallions
Scallions
Garlic
Garlic
Ginger Root
Ginger Root

Cantonese Cooking

5 stars from 1 rating of Chicken Lo Mein

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Cantonese Chicken Lo-mein

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In Cantonese, lo means "toss" and mein means "noodles". There are many noodle shops in China and many variations as to what kind of noodles are used and which other ingredients are included. This recipe calls for wheat noodles, chicken, Chinese mushrooms and fresh bean sprouts.

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As usual, fresh lo mein noodles are preferred but you can use any good quality egg noodles that look similar to the ones shown in the photos. You will also need Chinese dried mushrooms and fresh bean sprouts, which are available now in most supermarkets.

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If you plan to do any amount of Chinese cooking, I highly recommend that you locate a Chinese grocery store where Chinese people shop. Nearly every city has at least one. Your selection of ingredients will be much greater and prices will generally be much lower too.

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Boneless, skinless chicken breasts are cut into matchstick sized strips and marinated in soy sauce, egg white and cornstarch. The "Chinese trinity" (garlic, ginger and scallions) are also used and there is a recipe for soy-chili dip which is often served with this dish.

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Difficulty:

Easy

Preparation Time:

60 Minutes

Cooking Time:

30 Minutes

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Marinade:

I Skinless, Boneless Chicken Breast cut into matchstick sized pieces while they are partially frozen

1 Teaspoon Thin Soy sauce

1 egg white

1 Tablespoon Cornstarch

Mix in a bowl and blanch in water.

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Seasonings:

6 Chinese Mushrooms (soak in hot water, remove the stems and cut them into shreds)

2 Teaspoons Minced Ginger Root

1 Tablespoon Minced Garlic

4 Scallions (cut into 1 ½ inch lengths including the green part)

2 Cups Fresh Bean Sprouts

8 Oz. Fresh Lo-mein Noodles or 6 Oz. of Dried Egg Noodles

3 Tablespoons Oil for stir-frying

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Sauce Mixture:

1 Tablespoons Thin Soy Sauce

1 Tablespoon Black Soy Sauce

1 Tablespoon Oyster-flavored Sauce

2 Teaspoons Sesame Seed Oil

½ Teaspoon Sugar

¼ Cup Chicken Broth or Water

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Cooking Instructions:

  1. Heat the oil in a heavy frying pan or wok and stir-fry the garlic, ginger and the mushrooms for 1 Minute.
  2. Add the blanched chicken mixture and the bean sprouts.
  3. Swirl in the sauce mixture and stir-fry for 30 seconds.
  4. Add the noodles and scallions and toss for two minutes over medium heat.
  5. Serve hot with soy-chili dip.

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Soy-Chili Dip:

Mix 4 Tablespoons of Black Soy Sauce with 2 teaspoons of chili oil.

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Chinese Vegetable Lo Mein

Chicken Lo Mein

Hong Kong

Hong Kong Skyline
Hong Kong Skyline

Hong Kong

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Comments 5 comments

picklesandrufus profile image

picklesandrufus 4 years ago from Virginia Beach, Va

where do you get all these wonderful recipes? Yet, another bookmark! thanks


coffeegginmyrice profile image

coffeegginmyrice 4 years ago from Toronto, Ontario

I love all kinds of noodle dishes especially the Chinese-style of creating them. Nice, rjsadowski!


LaThing profile image

LaThing 4 years ago from From a World Within, USA

Very nice and easy recipe. The Asian store closest to us, (still pretty far from here lol,) sells fresh noodles, and they are wonderful. Will try this recipe.

Thanks


lhchan profile image

lhchan 4 years ago

Thanks for noodle recipe. All ingredients are easy to obtain so I will try this recipe soon.


Vacation Trip profile image

Vacation Trip 3 years ago from India

I love eating noodles and this looks very delicious, can`t wait to try them out. Thanks for sharing.

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