Chicken chow mein

I probably will be cooking more of Chinese food this month and cooking through a cookbook will definitely solve my problem of having to think of meals to prepare (and I really think hard). So it’s Ching-He’s Chinese Food Made Easy again because I love the dishes listed in the book and they are all easy to prepare and the portions are small ((2 -4). Having just come back from a baking course and hungry like a big bad wolf, I just want to make an easy meal. So it’s chicken chow mein to the rescue.

I will be attempting most of the dishes and tweaking a little to give my own twist to it.

The flavour from this dish comes mostly from the five-spice powder which is the seasoning for the chicken. In the original recipe, red pepper is called for but since the hubs and I are not fans of it, I didn’t add the slices. I know it adds colour to the dish so in future to achieve the more colourful look, I would add slices of carrots instead. Also, I found the noodle a little dry and bland and added one tablespoon of dark soy sauce to it. Perhaps, I could also add some tablespoons of chicken stock if I have it on hand.

Adapted version (serves 2)
150g dried yellow shi wheat flour noodles
toasted sesame oil
300g skinless chicken breast  fillets, sliced into strips
a dash of dark soy sauce (for seasoning) + 1 tbsp for noodles
1 tsp five-spice powder
1 tbsp cornflour
2 tbsp groundnut oil
150g bean sprouts
1 large spring onion, sliced lengthways
2 tbsp soy sauce

Cook the noodles for 3-5 minutes in a pan of boiling water until al dente.  Drain, then run them under cold running water and drain again. Drizzle with a few splashes of sesame oil and toss through to prevent them from sticking.

Season the chicken with a splash of dark soy sauce and coat with the five-spice powder. Coat lightly with the cornflour.

Heat a wok ( I used skillet) over a high heat, add the groundnut oil and heat until smoking, then add the chicken and stir-fry for 3-5 minutes until cooked.

Add the bean sprouts and spring onion and stir-fry for less than 1 minute. Add the cooked noodles and season with the light soy sauce and dark soy sauce and 1 tsp sesame oil. Add some black pepper. Stir well and serve immediately.

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