Chicken Chow Mein Ready in Only 20 Minutes
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- Опубліковано 15 вер 2023
- This quick, easy and cheap chicken chow mein is the perfect recipe for a busy lifestyle and for those who enjoy delicious-tasting food. This chow mein recipe has beautiful texture and colour, and the flavours work well together. Please enjoy.
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Ingredients -
Chow Mein Sauce -
2 Tbsp (40ml) - Dark Soy Sauce or Light Soy Sauce
2 Tbsp (60g) - Oyster Sauce
1 Tbsp (20ml) - Sesame Oil
2 Tbsp (40ml) - Shaoxing Wine
12g (0.4oz) - Granulated Sugar
Ground White Pepper To Taste
Chicken, Vegetables & Noodles -
2 Tbsp (40ml) - Peanut Oil
350g (12.3oz) - Chicken Thigh, Thinly Sliced
100g (3.5oz) - Swiss or Chestnut Mushrooms, Thinly Sliced
150g (5.2oz) - Green Cabbage, Thinly Sliced
2 - Carrots, Julienned
4 - Garlic Cloves, Roughly Chopped
4-5 - Large Spring Onions (Scallions), Roughly Chopped
250g (8.8oz) - Bean Sprouts (Optional)
350g (12.3oz) - Fresh Egg Noodles or Dried Noodles
#chowmein #noodles #chickenchowmeinrecipe - Навчання та стиль
Hey Jack! I've been subscribed to you for a while but finally decided to take the plunge and make this as my first recipe from you. It turned out great! Keep up the good work, we new chefs all appreciate it!
Will deffo be making this. Have made so many of your dishes Jack. Always great and tasty. Thanks again for the continued content
Awesome...a full on loaded dish which looks so delicious 😋😋 Thank you Chef Jack
I love the recipe! I’ve found that you can add 1/2 teaspoon of baking soda to the chicken while it sits and it tenderizes it. I think they call it velveting. This one is a winner Jack!
I was very close to velveting this but decided against it for this recipe. The chicken is extremely tender
Great recipe, as usual. Velveting chicken usually involves about a tablespoon of cornstarch mixed in with the seasoning for the amounts used here. In Chinese cuisine, baking soda is normally used in the marinade when stir frying tougher cuts of beef or sometimes pork but normally not chicken because it can give it a very strange texture. For thighs, like the video demonstrates, you really don't need to velvet it in any way, but you can use chicken breasts and do that and they will come out great.
@@roygato3797 Ok, that makes sense. I knew I had seen it used to tenderize stuff. I love to use thighs cause they are so much more tender and flavorful. Thanks for the tip!!
Actually baking soda doesn’t tenderize meat. It makes it juicier. Acidic liquids tenderize meats. Also corn starch works well.
Thanks for sharing. It looks yummy. I will try this recipe soon!
Made it this evening, delicious. Top job Jack.
Those are some competition-worthy spring onions! 😮
Will try this. Thanks for the video.
I'd like to have a bowl of that. Looks delicious.
Quick, easy, and cheap. My kind of meal!
Definitely gonna use this recipe to help with meal prep! I’ll be able to get three good meals out of this! Nice! 🤙🏾
would love to see you do a meal prep recipe using frozen basa fillets :)
Lovely!
Love the recipe!
Just tried this. It’s real good! 😮
Yum another great recipe,keep them coming Jack😋
Thank you! Will do!
That looks delicious
Looks amazing ❤
Thank you 😋
Buddy I’ve never seen a scallion that big in my life
Haha these were quite big
That's awesome
Looks yummy and i want to try this same your others recipes i tried thank u Chef. Stay safe
Thank you 🙏 please enjoy
Thanks chef.
Tip.....pour the sauce around the edge of the wok rather than in the middle and wok toss tge sauce through 😎👍
Top dish mate. Looks great.
Thanks 👍
Love your recipes Jack could you do your take on any slow cooked recipes ? I would love a new BBQ chicken thigh recipe
Perfect ❤
Love a stir fry, it was my staple as a student using whatever meat and veg was in the reduced to clear section of the supermarkets.
i love it , thank you chef😘😘
My pleasure 😊
Hmmmm you make everything look so good and easy, lekker. 👌👌👌
Thank you 😋
Great video and it looks really good!!
Actually worked as shown.
Simple and absolutely delicious
2/4/2014. I’ve Had a wok and a big burner for about 6 months. Self taught. Slowly getting better. Follow lots of UA-cam videos.
Now. I gotta say- simply put- Kristin actually said “ best one ever”. That’s a big deal.
So simple and easy. Only a few ingredients-
Only deduct: tell me in the beginning to get the noodles on- don’t mention an ingredient 75% through the video that takes 20 minutes just to be ready-
It took about an hour but it was worth it.
awesome thank you :)
🙏🙏
Very cool. Cheers.
Thank you!
Yummy 😋
I will try to make this. Love your channel 🎉
Awesome! Thank you
Ok.... This will be my lunch for today. I'm bout to start!😅
Really good meal. The kids liked it too.
Great to hear that
Just bought a new wok. Looks like I have the perfect recipe to start with.
Perfect time! Please enjoy
AMAZING recipe! Totally worth it ordering all the uncommon ingredients online
Glad you like it!
Do you have a video on where to buy kitchen equipment (pots/pans/knives/etc…)?
Great video. What burner do you use in the kitchen?
Yummy
Great recipe! That carrot joke too 😂
The carrot comment had me in stitches
Haha 😂 you’re only the second person to notice that 😉
Go to dish when I can’t be fucked thinking of what to make for the kids, they love it! Thank you!
This actually worked! Tastes exactly like my local Chinese takeout
Hi Jack. Just wanted to ask what brand gas burner you are using?
I’m Chinese and I pre approve this guys cooking before even watching, most of his recipes suits our tastes 😂
First the stir fry pan/wok already got a PASSED😂 most people use flat pan which is not okay
🙏🙏
I can’t wait to try this!
My stove never gets hot enough for stir fry.
Do you recommend a certain table top gas cooker like the one you’ve used?
Thanks
Honestly, it's not authentic, but you can just cook all this stuff for longer at lower temp, and it'll still turn out delicious. One other option to get your oil up to really high temp is to cover the wok as it's heating.
Great Recipe!! 👏 Though I admit with this one I am one of those people who changes it 🤫 I add some Prawns (Shrimp) and thinly sliced Pork Belly to make it into a Chow Mein Combo
DELICIOUS 😋
So good
Hey Jack, which gas cooker are you using?
Does anyone know what the name/brand is of the stove used?
What is the wok that you use in this video?
cutting the carrots will take me 18 minutes🤨
Same here! I can do them in about 5 minutes. But either way it takes me ages just to sort out the vegetables and chicken prep. Let alone the cooking!
Great video man. Where can I get a similar wok burner?
I got mine on Amazon. I have a link for it on my website and there’s plenty of different ones out there
Thank you very much for your answer. I really like the burner, but I don't know if it has enough heating power for a wok and such. As far as I can see, there must be very powerful burners for the wok. Until now, I've been using an induction hot plate and it's not ok, so I'm looking for a suitable wok burner.
can i sub the wine and use vinegar?
Can you do a two minute chow mein please?
Mmmmmm mniami😋❤
Is there a recipe to print? I have quite a lot of shredded cooked chicken from making chicken broth
Hard vegetables should be added before the soft ones b ecause they cook slower. Idk if it matters at all when you do batches but nice habit to pick up.
Really enjoyed this, but can you include a calorie count?
Will these last in the fridge for a few days?
Where can I get this recipe please
are the noodles soaked or boiled prior to putting in the wok? If so, please give some details, thanks
They’re fresh so only need to be cooked for a minute or so which is done in the pan. If you’re using dried. Cook them a minute less than the packet instructions
Where do you find large scallions like that in the UK? I can only find small ones at the veg shop or the supermarket
Not sure I’m in Australia
Hey Jack! Thanks for this recipe, it looks delicious I am ganna try. but I have question.
Can I use shrimp instead of chicken thigh in this recipe? Please and Thank you.
Thank you 🙏 you can definitely use shrimp instead. That will be delicious
@@ChefJackOvens Thank you very much.
The flying spring onions lol 😂
Haha
Hi any chance you can do a noodle dish like this but using courgette/zucchini noodles for the low carb/keto peoples
🤤🤤🤤
Im doing this. I like everything in it, there's nothing i dont like. I'll add just once spring onion tho, thinly sliced bc im not a huge fan of that, but im making this 100%
Please enjoy
So i made this couple of weeks ago i must say for first time cooking Chinese i killed it. It was so delicious. I was also shocked that i found everything in lidl too, i didn't have to drive to another store.
Mie goreng jawa
😎😎
Hi Jack
I trained as a chef in the Scottish Highlands beside Lochness..I have purchased a luvel dehydrator based on your recommendations of other luvel products... This WAS and IS a great product.. Just asking from your own EXPERIANCE ...what has the luvel vacuum containers been like in longevity and vacuum sealing capacity say a year on!! I invested in another brand heavily but the containers developed micro cracks and the seals leaked the vacuum just over a year in ..I TRUST CHEFS MORE THAN MANUFACTURERS so needing to know your thoughts.. Kindness your Lochness Scottish Highlands..
In all honesty, I’ve not had a single problem with them. They’re very durable and I’ve even dropped them a couple times from quite a distance and they haven’t broke or cracked. That’s on wooden floor though. I get contacted by all sorts of companies but only choose to go with actual quality. I do recommend
Thank-you for taking time to answer questions.. Kindness your way Lochness Scottish Highlands..
What would you subsitute peanut oil with?
I just used vegetable oil. And olive oil instead of sesame oil.
@@edschultz9551 Thanks mate
Light soya sauce and dark soya sauce are two very different things. Light is way more salty.
They’re both salty. I’d say dark has more sodium but it depends on the brand. They both work well. Of course, dark soy sauce will make the noodles darker
Not really a fan of mushrooms. Any other veggies I can add instead?
You can add any veggies you like. As I said in the video I used them as I had them in the fridge. The choice is all yours 👌👌
Looks great but oyster sauce and hoisin sauce are two very different things
What oil to use instead of peanut, for those allergic to peanuts?
Vegetable
No MSG?
Sesame oil or toasted sesame oil?
I bought a $30 butane burner for picnics but you’d never do a stir fry on it, just not enough heat everything stews! Anyone know what this burner is or could recommend one please? I’d even use it at home as my electric stove top reaches heat then turns itself down, some sort of thermostat I guess?
Amazing recipe as always! My hidden trick is adding a bit of raw garlic towards the end. It gives an amazing taste!
👌👌
mill ?
Not chinese way but it seems good
do yourself a solid and use bok choy instead of cabbage. amazing!
I've been going thru your videos and noticed you haven't done much with shrimp or seafood. Not sure if you just don't like seafood, or maybe allergic? If not, could you do something along those lines?
Seafood is some of my favourite foods but unfortunately it doesn’t always do well on the channel. I’ll get some new stuff done and see how it goes
@@ChefJackOvens With the recent climb in your subs, hopefully that changes. Would really love to see your creations of some shrimp and pasta dishes. Hey, I appreciate the reply 👍. Cheers as always mate!
did u not add salt in the recipe?
Shouldn't even take 20minutes! 😂
👍
Can you please put a link for the noodles and where to get them. Thank you.
Woolworths
would it be totaly outlandish to eat this with rice instead of noodles?
Not at all
@@ChefJackOvens very good - thank you. The thing with noodles is, that it doesn't keep me full for long. Rice does on the other hand. Definetly going to try this out then
It’s very dark….. Would it affect the taste if I use less soy sauce?
It’s because I use dark soy sauce. You can use regular and it will be a lot lighter
It tasted great. However, I followed the recipe and video step by step twice and the sauce is extremely watery, so when I add it to the mix, it doesn't gain colour and the sticky texture. Maybe it's a problem with the ingredients. I try reducing it but then it barely covered the mix. No idea where it went wrong 🧐
Why am i watching this at 3am
I'd have to say at your age, I could only get cantina take away. Lol. When can you start catering?
How many servings is this, one?
Anywhere from 2-4 depending on portion size
@@ChefJackOvens Ty
No salt or MSG?!
MSG can be added. No salt due to the sodium levels already being high
My kitchen looks like a bomb's hit it after I've cooked a chow mein LOL
So I don’t cook the noodles first?
Are you sure the chicken was cooked that first time around? Didn't seem like enough time
It’s sliced very thin. It’s Cooked