Cantonese Chicken Lo-mein
Cantonese Chicken Lo-mein
What is meant by Lo Mein?
Cantonese Chicken Lo-mein
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.
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.
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.
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.
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.
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
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
- Heat the oil in a heavy frying pan or wok and stir-fry the garlic, ginger and the mushrooms for 1 Minute.
- Add the blanched chicken mixture and the bean sprouts.
- Swirl in the sauce mixture and stir-fry for 30 seconds.
- Add the noodles and scallions and toss for two minutes over medium heat.
- Serve hot with soy-chili dip.
Mix 4 Tablespoons of Black Soy Sauce with 2 teaspoons of chili oil.
Chinese Vegetable Lo Mein
Chicken Lo Mein
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