Although this is chicken chow mien you can add cooked prawns or any other cooked item when the cooked chicken is added in this recipe.
First we need to make the garlic oil used in this recipe and all my Chinese cooking also used in marinades and when cooking with garlic and veg oil I keep a bottle next to my stove it really useful credit to khoan vong for showing this have a look at his YouTube channel great guy.
500ml to 750ml veg oil
1 whole bulb of garlic peeled and chopped
Add oil and garlic to a pan and heat gently the garlic will begin to fry but do it slowly when the garlic turns to a light brown take of the heat and wait to cooled completely then strain out the garlic and add the oil to a bottle for future use.
Chicken chow mien
2 chicken breasts
180g of dried egg noodles
140g of beansprouts
8-10 slices of carrot
1 medium onion sliced
2 Tbsp Light soya sauce
2 Tbsp Dark soya sauce
3 spring onions chopped
A pinch of sugar and salt
Cut the chicken breast in slices across the breast and add to a pan and cover with water bring to the boil and simmer for 6-8mins then drain.
Boil a kettle add 180g of dry egg noodles to a bowl and pour in boiling water till the noodles are covered put a plate on top of the bowl leave the noodles for 6-8 min stir half way through to break up drain in a colander .
Microwave carrot slices for 30 seconds to soften
In a large non stick frying pan or wok add 2 Tbsp of veg oil and 2 Tbsp of garlic oil on medium to high heat add onions and fry for 1-2 min then add the chicken carrots noodles pepper and all soya sauce and salt fry for a further 2 mins.
Add the beansprouts and spring onion and fry for a further 2-3min I like my beansprouts still crunchy.
If things get to hot take of the heat or dry just add a little water.
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