Chicken Chow Mein (Hong Kong Style)

Name: Chicken Chow Mein (Hong Kong Style)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 lb chicken thigh (cut into 2" long thin slices (1/4" thick)); 1/2 tbsp light soy sauce (low sodium); 1/4 tsp white pepper; 1/2 tsp kosher salt; 1/2 tbsp cornstarch; 1 lb fresh chow mein noodles (12 oz if using dry noodles); 2 cups baby bok choy; 5 oz mushrooms (I used oyster, seafood, and beech); 1/4 cup onion (sliced); 2 scallions (cut to 2" pieces); 3 oz carrot (cut into 1" disks); 5 cloves garlic (minced); 1 inch ginger (minced); 2 cups high quality chicken stock; 1 tbsp oyster sauce; 1 tbsp light soy sauce (low sodium); 1 tsp sesame oil; 1/2 tsp white pepper; 1/2 tsp MSG (optional); 1 tsp sugar; 1 tbsp shaoxing wine; 1 tbsp cornstarch; 1/2 cup water

8 steps

Prep:20minCook:15min

This restaurant style Chicken Chow Mein with the crispy Hong Kong style egg noodles is a Cantonese classic! It's so good you'll never need to order it from the restaurant again!

Updated at: Sat, 23 Nov 2024 10:34:57 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories842.8 kcal (42%)

Total Fat49.3 g (70%)

Carbs74.5 g (29%)

Sugars5.8 g (6%)

Protein28.3 g (57%)

Sodium1326.1 mg (66%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Slice chicken thigh into 1/4" thick slices about 2" long. Marinate with soy sauce, white pepper, kosher salt, and cornstarch for 20 minutes.

Step 2

Chop the other vegetables and set aside.

Step 3

Mix sauce by combining chicken stock, oyster sauce, light soy sauce, sesame oil, white pepper, MSG, sugar, and shaoxing wine. Separately, mix the cornstarch slurry in a small bowl and set aside.

Step 4

Blanch the chow mein noodles in boiling water for about 10 seconds then drain, rinse and pat dry.

Step 5

In a large pan, add 3 tbsp of neutral oil over medium high heat and evenly spread the noodles across the pan. Pan fry for 2-3 minutes per side until golden brown, adding more oil as necessary. Remove and drain excess oil on a paper towel.

Step 6

Add 1 tbsp of oil to the pan on high, then saute the chicken thigh for 2 minutes per side until golden brown. Add the garlic, ginger, and scallions and saute for 30 seconds and remove.

Step 7

Add 1 tbsp of oil to the pan on high, then saute vegetables for 2 minutes. Add the mixed sauce, the chicken & aromatics, and mix. Bring to a boil then add the cornstarch slurry and mix until sauce has thickened.

Step 8

Serve over the crispy chow mein noodles and enjoy!

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