DON'T be confused– Chow Mein and Lo Mein are not the exact same. Jet Tila's Hong Kong-Style Chow Mein has a crispy bed of noodles topped with a smooth umami-filled chicken and veggie sauce!
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Hong Kong-Style Chicken Chow Mein
RECIPE THANKS TO JET TILA
Level: Easy
Total: 40 min
Active: 30 minutes
Yield: 2 servings (1 large platter).

Active ingredients.

Noodles:.

8 ounces par-cooked chow mein noodles.
Nonstick cooking spray, for the noodles.

Chicken Marinade:.

1/2 teaspoon sesame oil.
1/2 teaspoon thin or supreme soy sauce.
1/2 teaspoon cornstarch.
1/2 teaspoon baking soda.
Pinch kosher salt.
4 to 6 ounces boneless, skinless chicken breast, very finely sliced against the grain.

Sauce:.

1 1/2 cups chicken stock.
2 tablespoons cornstarch blended with 2 tablespoons water (cornstarch slurry).
2 tablespoons oyster sauce.
2 teaspoons thin or supreme soy sauce.
2 teaspoons sugar.
1 teaspoon chicken powder.
1/2 teaspoon sesame oil.
Pinch kosher salt.

Assembly:.

1 1/2 cups high-heat cooking oil, such as peanut, canola or grapeseed oil.
1 tablespoon plus 1 1/2 teaspoons julienned ginger.
3 cloves garlic, minced.
4 ounces infant bok choy, cut and quartered lengthwise.
4 black Chinese mushrooms, soaked thirty minutes, stems discarded, tops sliced.
3 scallions, 2 cut into 1-inch pieces, 1 sliced on the predisposition.
Pinch ground white pepper.

Directions.

For the noodles: To steam the noodles, include 2 to 3 inches of water to a wok or deep frying pan and bring to a boil. Put the noodles in a cleaner basket in the wok, cover and steam up until soft and pliable, 3 to 5 minutes. Spray the noodles with cooking spray and set aside.

For the chicken marinade: In a big bowl, combine the sesame oil, soy sauce, cornstarch, baking soda and salt. Include the chicken and massage the mixture into it. Let stand while you prep the sauce.

For the sauce: Mix the chicken stock, cornstarch slurry, oyster sauce, soy sauce, sugar, chicken powder, sesame oil and salt together in a small bowl and reserved.

For the assembly: Heat a big wok or saucier (you want a pan that has a bowl shape to assist form your noodle cake) to high and add the cooking oil. When the oil strikes 365 degrees F, spread out an even layer of the chow mein noodles in the pan about 3 inches tall. Do not interrupt the nest for the very first minute; later you can turn to guarantee even browning. Prepare up until light golden brown on the bottom, 3 to 5 minutes. Flip and cook up until crispy and brown on the other side, another 3 to 5 minutes. Eliminate the noodle nest to a serving plate and reserve. Pour off the oil into a heatproof bowl and reserve.

To make the chicken and vegetable gravy, heat the exact same pan on high and add 3 tablespoons of the reserved cooking oil. Include the ginger and garlic and cook until light brown, about 30 seconds. Pour in the chicken and marinade and cook, folding in the mix and scraping the pan, till the chicken is just cooked through but still wet, 2 to 3 minutes. Include the bok choy and once they begin to wilt, add the Chinese black mushrooms and cook about 1 minute. Offer the sauce bowl a good stir and put the sauce into the pan, followed by the 1-inch scallion pieces. Allow the sauce to come to a simmer and trigger the slurry to thicken, about 30 seconds. Once thick, taste and change the flavors if essential. Put the gravy, chicken and vegetables over the noodle nest. Garnish with the white pepper and sliced up scallions.

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How to Make Hong Kong-Style Chicken Chow Mein with Jet Tila|Ready Jet Cook|Food Network.