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Chinese Velvet Chicken Lo Mein (Tossed Noodles)
Velvet Chicken Lo Mein
Chinese Recipes
What is meant by Lo Mein and how does that differ from Chow Mein?
- Lo mein - Wikipedia, the free encyclopedia
- Lo Mein Chow Mein Difference - Chinese Cooking - What is the Difference Between Lo Mein and Chow Mei
Lo Mein Chow Mein - a definition of lo mein and chow mein and the similarities and differences between them, with recipes for each.
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Velvet Chicken Lo Mein Noodles
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In Cantonese "lo" means to toss and "mein" means noodles and "velveting" chicken means to marinate it in egg white, cornstarch and wine before stir-frying it.
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Therefore, this recipe is made with velvet chicken and Chinese lo mein noodles. In addition, there are strips of Chinese mushrooms, bean sprouts, ginger, garlic and scallions.
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The sauce consists of both thin and black soy sauce, oyster-flavored sauce, chicken broth and sesame seed oil. This tasty dish could serve as a nice lunch, perhaps with a small salad. Add some five fragrance pork chops or some Hunan spiced beef shreds and you have a complete supper.
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Of course, you could substitute pork or beef for the chicken and you could use baby corn or bamboo shoots instead of the fresh bean sprouts.
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This is a typical Cantonese dish and most Chinese restaurants in America are Cantonese although it is popular today for them to also feature some Sichuan or Hunan dishes on their menues.
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Difficulty:
Easy
Preparation Time:
60 Minutes
Cooking Time:
30 Minutes
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Chicken Mixture:
2 Boneless, Skinless Chicken Half Breasts (cut into matchstick like strips while partially frozen)
½ Egg White
1 Teaspoon Thin Soy Sauce
1 Tablespoon Cornstarch
Mix together in a bowl and marinate for 20 minutes. Then blanch them for 60 seconds in simmering water, drain them and dry them on paper towels.
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Other Ingredients:
6 Large Chinese Dried Mushrooms (Soak in hot water until soft, remove the stems and cut the caps into matchstick strips.
2 Cups of Fresh Bean Sprouts
1 Tablespoon of Minced Garlic
2 Teaspoons of Minced Ginger Root
4 Scallions cut into 1 ½ inch lengths
½ Lb of Fresh Lo Mein Noodles
3 Tablespoons Oil
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Sauce Mixture:
1 Tablespoon Black Soy Sauce
1 Tablespoon Thin Soy Sauce
1 Tablespoon Oyster-flavored Sauce
½ Teaspoon Sugar
¼ Cup Chicken Broth
2 Teaspoons Sesame Seed Oil
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Cooking Instructions:
- Cook the noodles according to the cooking instructions (fresh noodles will take less time), rinse under cold water and drain.
- Heat the oil in a heavy skillet and stir-fry the ginger, garlic and mushrooms.
- Add the chicken and bean sprouts and stir-fry for 60 seconds.
- Swirl in the sauce and cook for 30 seconds more.
- Add the noodles and scallions and cook for two minutes more over medium heat and serve hot.
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Chinese Vegetable Lo Mein
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