Lo Mein noodles with chicken
For 4 decent servings:
- 5 chicken thighs (or a pair of fillets)
- 1 large carrot or 2 medium carrots
- 1 small sweet pepper or half a large one.
- a quarter of Peking cabbage (or white cabbage. Part with thin leaves)
- bunch of green onions
- Lo Mein Noodles. Is replaced by wheat or rice noodles, Udon, funchoza, and even just a good spaghetti.(in the photo, I have egg noodles. I ended up taking not her, but a thin Udon)
- 2H. l. corn or potato starch
- 2 tsp water
- 2 cloves of garlic
- 1 tbsp Shaoxing wine (replaced with dry sherry, Mirin. Or if not, it is removed altogether)
- 1-2 tbsp soy
- 2 tbsp oyster sauce (replaced with unagi sauce or, if there is neither, just soy sauce)
- 2H. l. sesame oil
- sesame seeds (lightly fried in a dry pan)
How to cook:
- At the hips, skin the skin, cut off the bone and cut off unnecessary, excess fat. Cut the meat into strips across. You can, as I said, take the fillet because of the speed and convenience, but with the hips it turns out tastier and juicier.
Put the thighs in a bowl, add 2H. l. water, 2H. l. vegetable oil and 2H. l. starch. Stir. Leave for a couple of minutes.
- In a maximum-heated wok (or just a preheated frying pan), fry the meat in portions for 2 tbsp of oil, stirring until the meat changes color and is slightly browned. On a large stove fire, this usually takes about 4-5 minutes. I managed to fry the meat in two sets. Transfer the finished meat to a separate plate, season with salt and pepper.
- Add another spoonful of oil to the wok, add the chopped garlic and immediately throw in the thinly sliced cabbage and carrots. It is desirable to cut thin long strips. Add sliced sweet pepper.
- Cook on maximum heat for a minute or two. Pour Shaoxing wine on the wall of the wok around the vegetables (if using)
- Cook your noodles according to the instructions on the package, rinse with warm water and let it drain completely. You can do this in advance so that you don't waste time later.
- Add the noodles and chicken to the vegetables and cook for another minute on maximum heat, stirring. The noodles should be completely mixed with vegetables and chicken. If the noodles are dry and don't want to mix properly, pour a quarter Cup of water around the edge of the pan and cover for a minute.
- Add soy sauce, oyster, sesame oil. Add a couple of pinches of salt and sugar to taste. Cook, stirring thoroughly, for another minute and add the coarsely chopped green onions. Finally try and add black pepper and salt\sugar\soy.
- When serving, you can sprinkle with toasted sesame seeds and additional green onions.
- 5 chicken thighs (or a pair of fillets)
- 1 large carrot or 2 medium carrots
- 1 small sweet pepper or half a large one.
- a quarter of Peking cabbage (or white cabbage. Part with thin leaves)
- bunch of green onions
- Lo Mein Noodles. Is replaced by wheat or rice noodles, Udon, funchoza, and even just a good spaghetti.(in the photo, I have egg noodles. I ended up taking not her, but a thin Udon)
- 2H. l. corn or potato starch
- 2 tsp water
- 2 cloves of garlic
- 1 tbsp Shaoxing wine (replaced with dry sherry, Mirin. Or if not, it is removed altogether)
- 1-2 tbsp soy
- 2 tbsp oyster sauce (replaced with unagi sauce or, if there is neither, just soy sauce)
- 2H. l. sesame oil
- sesame seeds (lightly fried in a dry pan)
How to cook:
- At the hips, skin the skin, cut off the bone and cut off unnecessary, excess fat. Cut the meat into strips across. You can, as I said, take the fillet because of the speed and convenience, but with the hips it turns out tastier and juicier.
Put the thighs in a bowl, add 2H. l. water, 2H. l. vegetable oil and 2H. l. starch. Stir. Leave for a couple of minutes.
- In a maximum-heated wok (or just a preheated frying pan), fry the meat in portions for 2 tbsp of oil, stirring until the meat changes color and is slightly browned. On a large stove fire, this usually takes about 4-5 minutes. I managed to fry the meat in two sets. Transfer the finished meat to a separate plate, season with salt and pepper.
- Add another spoonful of oil to the wok, add the chopped garlic and immediately throw in the thinly sliced cabbage and carrots. It is desirable to cut thin long strips. Add sliced sweet pepper.
- Cook on maximum heat for a minute or two. Pour Shaoxing wine on the wall of the wok around the vegetables (if using)
- Cook your noodles according to the instructions on the package, rinse with warm water and let it drain completely. You can do this in advance so that you don't waste time later.
- Add the noodles and chicken to the vegetables and cook for another minute on maximum heat, stirring. The noodles should be completely mixed with vegetables and chicken. If the noodles are dry and don't want to mix properly, pour a quarter Cup of water around the edge of the pan and cover for a minute.
- Add soy sauce, oyster, sesame oil. Add a couple of pinches of salt and sugar to taste. Cook, stirring thoroughly, for another minute and add the coarsely chopped green onions. Finally try and add black pepper and salt\sugar\soy.
- When serving, you can sprinkle with toasted sesame seeds and additional green onions.