Cantonese Style Chicken Chowmein Recipe
Cantonese Style Chicken Chowmein Recipe is a lip smacking chowmein recipe. Chicken is tossed along with boiled noodles and seasoned with sarlic, spring onions and an array of sauces that lends great flavour to the chicken chowmein.
Cantonese Style Chowmein is essentially pan fried noodles that are topped with chicken strips and a luscious vegetable gravy on top.
Chinese egg noodles works the best for this chowmein recipe.
Chowmein is one the most popular Chinese takeout all over the world and people love it for it varied flavour. Cantonese style cooking is one of the most popular Chinese cooking which originated from Guangdong Province. As much as I love the pan fried noodles,
Stirred noodles with whole lot of vegetables and chicken to go with it for healthy meal. A quick and easy weeknight dinner that you can cook in less than 30 minutes and it is way better than Chinese take out that you would go for. The flavours of home made chowmein is the best!
Serve Cantonese Style Chicken Chowmein along with Chicken Manchurian Recipe for a weekend meal, followed by a dessert of Chinese Darsaan Recipe With Ice Cream.
If you like this recipe, you can also try other Chicken recipes such as
Contest in association with Fresh Menu
0 M
35 M
35 M
5 Servings
Ingredients
- 1 Hakka Noodles
- 200 grams Boneless chicken
- 1-1/2 tablespoon Garlic , crushed
- 1 teaspoon Ginger , crushed
- 1 teaspoon Black pepper powder
- 1/2 cup Spring Onion Greens
- 1/4 cup Carrot (Gajjar)
- 1/4 cup Cabbage (Patta Gobi/ Muttaikose)
- 1/4 cup Red Yellow and Green Bell Peppers (Capsicum)
- 2 Bok Choy
- 1 tablespoon Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Red Chilli sauce
- 1 teaspoon White Wine Vinegar
- 3 tablespoon Sesame (Gingelly) Oil
- Salt , as needed
- Spring Onion Greens , for garnish
How to make Cantonese Style Chicken Chowmein Recipe
To begin making the Cantonese Style Chicken Chowmein recipe, wash and clean the chicken. Add pepper powder, little salt, 1 teaspoon garlic and ginger mix well and set aside to marinate for about 30 minutes.
Heat a saucepan with 2 cups of water, a pinch of salt and a few drops of oil, on high heat.
Once the oil comes to a rolling boil, reduce the flame to medium-high and add the noodles into it.
Allow it to cook for a couple of minutes, just about about soft, ensuring it does not get over cooked.
Turn off the flame and drain off the excess water using a colander.
Hold the colander under running water to cut off the heat and stop the cooking process of the noodles.
Once the water is completely drained off, transfer the noodles to a bowl, grease your hands with cooking oil and run it through the noodles, to avoid the noodles sticking to each other.
Now in a wok/kadai heat 1 tablespoon oil. Add marinated chicken pieces and cook until chicken is cooked. Remove chicken from the wok and add remaining oil into the same wok.
Add 1 tablespoon of minced garlic, and sauté for 10 seconds. Add white spring onions and sauté for 30 seconds.
Cut all the vegetables into 3 inch strips. Add all the cut vegetables into the wok and toss for a minute.
Add the sauces and mix well. Toss. Finally add the cooked noodles and toss well. Add salt and pepper powder to taste. Toss it well.
Finally add some green spring onions on top for garnish and serve immediately.
Serve Cantonese Style Chicken Chowmein along with Chicken Manchurian Recipe for a weekend meal, followed by a dessert of Chinese Darsaan Recipe With Ice Cream.
Cantonese Style Chicken Chowmein Recipe is part of the The East Asian Recipe Contest With FreshMenu
