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Chinese Velvet Chicken Lo Mein (Tossed Noodles)

Updated on October 31, 2012

Velvet Chicken Lo Mein

Chinese Lo Mein Dish
Chinese Lo Mein Dish
Chinese Lo Mein Dish
Chinese Lo Mein Dish
Chinese Mushrooms
Chinese Mushrooms
Fresh Bean Sprouts
Fresh Bean Sprouts
Garlic
Garlic
Fresh Ginger Root
Fresh Ginger Root
Scallions
Scallions
Oyster Flavored Sauce
Oyster Flavored Sauce

Chinese Recipes

Cast your vote for Velvet Chicken Lo Mein

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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:

  1. Cook the noodles according to the cooking instructions (fresh noodles will take less time), rinse under cold water and drain.
  2. Heat the oil in a heavy skillet and stir-fry the ginger, garlic and mushrooms.
  3. Add the chicken and bean sprouts and stir-fry for 60 seconds.
  4. Swirl in the sauce and cook for 30 seconds more.
  5. 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

Guangzhou, China (formerly Canton and the 3rd largest city in China)

Guangzhou, China
Guangzhou, China

Guangzhou - The Capital of Canton Provence

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    • picklesandrufus profile image

      picklesandrufus 5 years ago from Virginia Beach, Va

      this sounds very good. Had never heard of the egg white marinate. Will try it.

    • nhaynes profile image

      nhaynes 5 years ago from Texas

      Sounds fabulous!

    • Cyndi10 profile image

      Cynthia B Turner 5 years ago from Georgia

      I've tried a few of your other recipes and loved them. I'm anxious to try this one. Thanks for sharing more of your tasty dishes.