Chicken Chow Mein - Marion's Kitchen

okay guys this is one a very special noodle dish we're gonna treat these noodles with so much love they're gonna be chewy and a beautiful savory stir-fry this is chicken chow mein noodles like you've never seen them before okay the reason this noodle dish is so special is that we're gonna cook these noodles three times that's right it's gonna be a lot of loving care into our beautiful noodles first off let's talk about what noodles we need to use so we're using these fresh egg noodles sometimes they're called wonton noodles and you'll find these in the fridge section of your Asian supermarket and what you need to do first of all is just unravel them they come all bunched up so just pull them apart so just loosen them up a little bit and these noodles are going to need to be boiled first and then we're going to try them out and then we're going to stir fry them I know it sounds so OTT for a noodle stir-fry but can I tell you the result I'm totally worth it you sort of get this like almost crispy but beautiful tender noodle at the end this one is just for you guys who are obsessed with noodles like me okay I'm loosening these up because we want to make sure we get them all evenly cooked in the water and you'll see what I mean the water cooking part can happen and really quickly okay so we've got our nice big bunch of noodles here and we want to pop them straight into some boiling water now this part having super quick guys if you overcook at this point you are just screwed for the rest of the recipe basically so literally like 20 seconds okay pull them out and then get them straight into some ice water and this ice water stops them cooking okay now just sort of moving around make sure they're nice and cool to the touch what we want to do is really stop that cooking so that they don't get all mushy so this is that really beautiful noodle dish that you get in a lot of dim sum restaurants it's a very particular kind of noodle and I think as with a lot of really great Chinese dishes involves a little bit of technique so that's why we're going through this stress steps okay noodles are nice and cold and now I want to make sure they're really nice and dry so I'm gonna pull out bunches and I'm gonna squeeze the water out so you can find in some Asian grocers noodles that are labeled Hong Kong style noodles now those noodles are just like these but they've already been parboiled and dried so they're already ready to stir-fry but I find that kind of difficult to find so that's why I'm doing this extra step with you guys so we can see what we need to do to get the right texture okay so because we have not overcooked our beautiful fresh egg noodles see how light and beautifully separate they are on the tray now to dry these out even further I'm gonna pop them into the fridge uncovered for about half an hour so while our noodles are doing their thing we're going to marinate the chicken and I've just got some chicken thighs here really nice thin slices gonna add some soy sauce and some Chinese cooking wine and then another little secret ingredient we're gonna use here is baking soda so the baking soda it's going to help to tenderize the chicken and give it a really kind of silky texture when it cooks and then for a little bit of extra flavor want some white pepper so now give all of that a mix and the next thing we want to do is a stir-fry sauce so I'm starting off with a little bit of oyster sauce I'm gonna add some soy sauce and some dark soy sauce for some color and again a little bit more of the Chinese cooking wine and just a little dash of sugar I always find this the little dash of sweetness helps to round out the flavor over the salty stir-fry sauce okay let's give that a mix okay so our noodles have come out of the fridge and what I want to do is just divide them up into little batches I just find this is much easier to stir-fry them if they're in smaller batches and then we're gonna get these into a hot wok and the whole idea here is that we want to get some crispy bits a little bit of browning on you'll see what happens so this is our second cook for these noodles my these noodles are getting some love today okay a little bit of oil swirl it around in the pan now I am using a wok for this but you can totally use I would recommend a nonstick frying pan for this one if you're not going to use a seasoned wok alright so now let's go and just sort of spread it out I just let them sit for a little bit I want them get a little bit of color on that bottom part before I start to mess around with them and I give them a bit of a flip see we're starting to get some nice color - put the motive oh let them sit for a little bit get some color flip them again and just keep doing that to have got some nice beautiful color all over now you can add a little bit more oil if your noodles do start to stick okay so these are looking good use them out onto a tray or a plate and don't worry if they're a little bit sticky at the moment they will loosen up once we get them into the third cooking stage with our stir-fry sauce now the final stir frying part so as with any stir-fry you want to make sure all your bits and pieces are all prepped before you start the cooking so I have some spring onions here and just wanted to point out so I have sliced up the white or the pale part of the spring onion I'm gonna stir fry those first and I'm gonna save these green pieces for the end and I've got my stir-fry sauce ginger my vegetables and my chicken so let's do some sizzling okay a little bit of oil in your wok or your frying pan and I want the tail part of that spring onion going in and some finely sliced ginger okay I want to get my chicken straight in there now whenever your stir frying any kind of protein in a wok try and spread it out so that all the pieces come into contact with that hot hot pan now once that chicken is cooked I'm gonna add in my vegetables I miss using some carrot and some cabbage you could use mushrooms capsicum green Asian vegetables every right now plus those through until the vegetables are soft okay now - noodles and stir-fry sauce and look at that beautifully cooked noodles nothing sticking together mmm so good okay I'm gonna add in my spring onion and your water get in there with tongs and spatula for this move everything around mix it through and you'll see those noodles loosen up and then just to give this a little extra oomph at the end I'm gonna add in a little drizzle of sesame oil adding this in at the end keeps the fragrance really fresh and really strong if you do it at the beginning kind of lose some of that intensity okay and now we just serve these up and this is the perfect texture so they're dry the noodles they'll have a nice - to them and a beautiful coating of our sauce and now an optional little bit of flavor I like to add a little bit of extra spice so a little drizzle of chili oil or some chili paste or some sambal oelek all good things to kind of have with these noodles okay let's see how we've gone here ah and look at these beautiful noodles nice and separate you not sticky or clumpy we've cooked these little three times and they have the most beautiful chewy really al dente kind of texture it really is quite amazing mmm so I know this is like lots of extra steps for noodles guys but Wow have you loved noodles you need to give this a go [Music]

Channel: Marion's Kitchen

Views: 697,374

Keywords: marions kitchen, marion grasby, marion's kitchen, marion grasby recipes, marion kitchen, chow mein chicken, chow mein chicken noodles, how to cook chicken chow mein noodles, chow mein recipe, chow mein recipe chicken, chinese chicken chow mein recipe, chinese noodles chicken, noodle stir-fry chicken, chinese chicken noodle recipe, chicken chow mein, chinese chicken chow mein, how to cook chow mein noodles

Id: kOkMWgyEoCg

Length: 7min 49sec (469 seconds)

Published: Sat Apr 13 2019