Ken Hom's chicken chow mein recipe

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Ken Hom's chicken chow mein recipe

A classic: chicken chow mein, by the legendary Ken Hom.

Ingredients

  • 225 g dried or fresh egg noodles
  • 4 tbsp sesame oil
  • 5 dried red chillis
  • 100 g boneless skinless chicken breast, cut into fine shreds 5 cm (2 in) long
  • 2.5 tbsp groundnut oil
  • 1 tbsp finely chopped garlic
  • 50 g mangetout, finely shredded
  • 50 g Parma Ham, or cooked ham, finely shredded
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 1 tsp salt
  • 0.5 tsp freshly ground white pepper
  • 0.5 tsp sugar
  • 3 tbsp finely chopped spring onions
  • 7.9 oz dried or fresh egg noodles
  • 4 tbsp sesame oil
  • 5 dried red chillis
  • 3.5 oz boneless skinless chicken breast, cut into fine shreds 5 cm (2 in) long
  • 2.5 tbsp groundnut oil
  • 1 tbsp finely chopped garlic
  • 1.8 oz mangetout, finely shredded
  • 1.8 oz Parma Ham, or cooked ham, finely shredded
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 1 tsp salt
  • 0.5 tsp freshly ground white pepper
  • 0.5 tsp sugar
  • 3 tbsp finely chopped spring onions
  • 7.9 oz dried or fresh egg noodles
  • 4 tbsp sesame oil
  • 5 dried red chillis
  • 3.5 oz boneless skinless chicken breast, cut into fine shreds 5 cm (2 in) long
  • 2.5 tbsp groundnut oil
  • 1 tbsp finely chopped garlic
  • 1.8 oz mangetout, finely shredded
  • 1.8 oz Parma Ham, or cooked ham, finely shredded
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 1 tsp salt
  • 0.5 tsp freshly ground white pepper
  • 0.5 tsp sugar
  • 3 tbsp finely chopped spring onions
For the marinade
  • 2 tsp light soy sauce
  • 2 tsp Shaoxing rice wine or dry sherry
  • 1 tsp sesame oil
  • 0.5 tsp salt
  • 0.5 tsp freshly ground white pepper
  • 2 tsp light soy sauce
  • 2 tsp Shaoxing rice wine or dry sherry
  • 1 tsp sesame oil
  • 0.5 tsp salt
  • 0.5 tsp freshly ground white pepper
  • 2 tsp light soy sauce
  • 2 tsp Shaoxing rice wine or dry sherry
  • 1 tsp sesame oil
  • 0.5 tsp salt
  • 0.5 tsp freshly ground white pepper

Details

  • Cuisine: Chinese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Cook the noodles in a large pan of boiling water 3 -5 minutes, then drain and plunge them into cold water. Drain thoroughly, toss them with three teaspoons of the sesame oil and set aside.
  2. Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes.
  3. Heat a wok over a high heat. Add one tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 minutes and then transfer to a plate. Wipe the wok clean.
  4. Reheat the wok until it is very hot, and then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir fry for 10 seconds. Then add the mangetout and ham and stir fry for about 1 minute.
  5. Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir fry for 2 minutes.
  6. Return the chicken and any juices to the noodle mixture. Stir fry for about 3-4 minutes or until the chicken is cooked.
  7. Add the remaining sesame oil and give the mixture a few final stirs. Turn it on to a warm platter and serve at once.

For more on Chef Ken Hom, click here. 

 

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