Ching He Huang/Chinese Food Made Easy/Takeaway Favourites/Chicken chow mein

Ching He Huang/Chinese Food Made Easy/Takeaway Favourites
Chicken chow mein
http://www.chinghehuang.com/
http://thecookskitchen.com/20539+Ching+Asian+Tableware
http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&i...
http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1
Ching makes a classic takeaway dish, chow mein. In Mandarin Chinese, this is pronounced 'chao meean' and it means 'stir-noodle'.
Ingredients
150g/5oz dried yellow shi wheat flour noodles, or medium egg noodles
dash toasted sesame oil
300g/11oz skinless chicken breast fillets, sliced into strips
dash dark soy sauce
1 tsp five-spice powder
1 tsp chilli sauce (optional)
1 tbsp cornflour
1-2 tbsp groundnut oil
1 red pepper, de-seeded and finely sliced
150g/5oz bean sprouts
1 large spring onion, sliced lengthways
2 tbsp light soy sauce
freshly ground black pepper

Method
1. Cook the noodles in a pan of boiling water for 2-3 minutes until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.
2. Place the chicken strips in a bowl and season with a dash of dark soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour.
3. Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.
4. Add the red pepper and stir fry for one minute, then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and freshly ground black pepper.
5. Pile the noodles onto a serving plate and serve immediately

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[athamy26]

I made this dish, it is really good! It was so easy I highly recommend

[fuckiraq12]

me love you long time

[IceColdBeerPlease]

@lloydbolier and cook like her!

[TheBigneptizzal]

@takadi im from the uk and ive got a question 4 ya ! was your chow mein lip smackingly good ?

[Fatboi8923]

@takadi you're a funny man. i agree, uk is shit, full of stupid people. america is best

[0xivvv]

IM HUNGRY I LUV CHINESE AND ITALIAN FOOD YUM!!!!

[championofcathay]

@takadi hear hear!

[takadi]

Typical UK cunts commenting. That island needs to be nuked off the face of this planet

[Stringyheads]

So im sorry fo so many posts but i would love you to do a flick on how to do a Cantonese BBQ pork you know the one they serve in resturants with the pink glase on the out side. I need to know how to prepare the pork tenderloin. This dish is baked in an oven but i would love to cook it. I like all of you cooking classes thanks for taking the time to do them. As much as i clame to know i still look at a lot of chinese Asian cook classes and Iron chief to lean more from extreamly tallented cooks.

[Stringyheads]

Hoiseng, char sui sauce, Ginger, Bok choi, Garlic, Snow peas are other favoets of mine for chinese cooking. Ginger and carlic go well with bok choi dishes or seafood and work well to become the main flavores of a dish in this case i would not add any other sauces. Cashew nuts, are good to add to chicken dishes but in a light type sauce to not over power them. I can cook heaps of dishes and ive not used corn starch or rice wine yet, I will though. Im keen on the Cantonese BBQ pork next.

[Stringyheads]

My two Favoret foods are stirfry and currys. I looked at losing weight and looked at the nations that have the healthiest looking people. My concusion was Asian, Chinese and Indian people are rarley over weight they must be eating well. So off i went to buy my brand new Wok. Ive never stuffed up cooking in a wok its very easy to cook with as long as one has the basic principles. Good produce and freshness is the key. Do not stew the meat in a wok cook in small portions and keep heat up.

[Stringyheads]

Just on the vegies i use, Shatarki mushrooms are a favoret, Carrots,onion,peas,beans,bocol­i,cabage,capsicum,spring onions,water chestnuts,sprouts,baby corn. As for oils I generaly use peanut oil and i like to flavor with sesame oil. I like to use fish sauce chilli oe even Tobasco sauce in recepies i want to spice up. I prety much use what ever i have seasoned vegies and what meat be it pork, chicken,beef,seafood. slicing meat thin against the grain except seafood and make it as i go.