Traditional Chow Mein: The Westernized Chinese Version

Name: Traditional Chow Mein: The Westernized Chinese Version
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 teaspoons cornflour mixed with 1 tablespoon water; 120 ml (4 fl oz) Chinese Chicken Stock or store-bought fresh stock; 3 tablespoons oyster sauce; ½ teaspoon cornflour; 1½ teaspoons toasted sesame oil; 30 g (1 oz) Chinese dried black mushrooms; ¾ teaspoon freshly ground black pepper; 3 teaspoons Shaoxing rice wine or dry sherry; 1 teaspoon plus 1 tablespoon light soy sauce; 1¼ teaspoons salt; 225 g (8 oz) boneless, skinless chicken thighs, cut into shreds lengthways; 480 ml (16 fl oz) groundnut oil; 350 g (¾ lb) fresh thin Chinese egg noodles; 3 garlic cloves, thinly sliced; 115 g (4 oz) fresh water chestnuts, peeled and sliced, or 4 canned water chestnuts, sliced; 55 g (2 oz) chopped celery; 115 g (4 oz) mangetouts, trimmed; 1 teaspoon sugar; 2 spring onions, cut into 5cm (2 in) segments on the diagonal

Preparation info

Serves
4

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

This version tends to have more ingredients than the traditional Chinese version.

Ingredients

225 g (8 oz) boneless, skinless chicken thighs, cut into shreds lengthways
1 teaspoon

Main course

Method

Mix the chicken with 1 teaspoon of soy sauce, 1 teaspoon of rice wine, ¼ teaspoon of salt,