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Chinese Velvet Chicken Lo Mein (Tossed Noodles)
Velvet Chicken Lo Mein
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.
Velvet Chicken Lo Mein Noodles
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.
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.
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.
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.
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.
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.
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
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
- 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.
Chinese Vegetable Lo Mein
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