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
More Chinese recipes by rjsadowski
- Chinese Spring Rolls versus Egg Rolls
Most Chinese restaurants in America serve egg rolls which are made with egg roll skins cut from noodle dough. In China they serve spring rolls made from thin, crepe like wrappers. Egg rolls often contain cabbage and other uninteresting ingredients. S
- Chinese Biscuits filled with Ham and Scallions (Shao...
These Northern Chinese biscuits, known as shaobings or shao-bings, can be either sweet or savory. They are usually eaten as snacks, but can be served for breakfast or with meals. This recipe uses a yeast dough and is filled with ham and scallions. Po
- Chinese Velvet Chicken Lo Mein (Tossed Noodles)
- Chinese Moo Shu Pork (Chinese Style Burritos)
Moo shu pork with Mandarin pancakes was introduced into Chinese restaurants in America in the late 1960s. This Chinese style burrito originated in the northern province of Shandong. Shredded pork is cooked with mushrooms, cloud ears, tiger lilly buds
- Chinese Egg Fu Yung
In China, fu yung is the name of a pretty white or light yellow flower. Therefore, many Chinese egg dishes are called eggs fu yung. Since the 1930s, Chinese chefs have served egg fu yung dishes in America. They usually consist of egg patties filled w
- Chinese Sweet and Sour Pork Stir-Fry
Every Chinese restaurant in America has their own recipe for sweet and sour pork. Most of them contain pork, pineapple, bell pepper, water chestnuts, bamboo shoots and scallions. The difference between them lies in the sauce. In America,ketchup is no
- Sichuan Spicy Beef Stew (Chinese Comfort Food)
Sichuan has more beef dishes than most other Chinese provences and their spicy beef stew is considered to be comfort food. Made with star anise, Sichuan peppercorns and chili bean sauce it is slowly simmered until you get a tasty, spicy but not too h
- Fried Rice with Shrimp and Chinese Sausage
Chinese fried rice is a good way to use up leftover rice, meat or seafood from the previous day. Add some garlic, scallions, scrambled egg and some bean sprouts or peas and you have a tasty meal. This recipe uses shrimp, dried Chinese mushrooms and C
- Fusion Cooking - Chinese Inspired Meatloaf
Are you tired of the same old meatloaf? Are you looking for something entirely new? Try this Chinese inspired meatloaf recipe. Made with pork, beef, Chinese mushrooms, water chestnuts, scallions and Panko bread crumbs; this tasty meatloaf is glazed w
Cast Iron Skillets
More by this Author
Broccoli and baby corn go well together, particularly when they are combined with oyster sauce, seasame seed oil and Chinese mushrooms. i also like to add sliced water chestnuts to give the dish a little crunch. This...
This Chinese recipe for puffed crisp chicken balls uses boneless, skinless chicken breasts cut into 1 by 2 inch pieces and marinated with five-fragrance powder. The pieces of chicken are then dipped in a thick batter...
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit....