Category Archives: Chicken

Recipes of Chicken

BBQ Flattened Chicken

BBQ Flattened Chicken

When I first made this Memorable Dish, I cut out the back and rib bones as recommended by recipes I found online. When serving it to my mom and aunt, who both love sucking on meat and fish carcasses, they were disappointed that there were no bones to suck on from my flattened chicken. If you are a food lover, you know the tastiest part of the meat is close to the bone.

My boys used to love eating chicken and meat off the bone. As they’ve grown older, they just like eating the meat part (I think they’ve become lazy and just want to eat quickly so they can go off and play.) Now my oldest son is finally starting to eat the meat off the bones again. My daughter is still young and has the patience to eat the whole chicken drumstick right to the bone!

It is so easy to barbecue flattened chicken after doing the initial prep. I use seasoning from my Perfect Roast Chicken recipe but you can use any seasoning you want. Even simple salt, pepper and garlic powder taste great. Now I don’t dare to cut out the back and rib bones anymore in case my family pop by to eat my flattened chicken 😛 .BBQ Flattened Chicken

BBQ Flattened Chicken

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 4-6

Ingredients

  • 1 Chicken whole (approximately 4 pounds)
  • 1 tbsp Kosher Salt
  • ½ tsp Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Poultry Seasoning

Preparation

  1. Mix salt, pepper, garlic powder and poultry seasoning in a small bowl. Set aside.
  2. Cut chicken in half and tuck the wings in. If desired, cut out the back and rib bone with kitchen shears.
  3. Sprinkle herb and salt mixture all over chicken.
  4. Heat your whole barbecue up to high heat.
  5. Once it’s heated, place chicken on the barbecue skin side down.
  6. Grill on high for 5-10 minutes until you get grill marks. Watch carefully so you don’t get flare ups.
  7. Turn heat off on the side where you have the chicken on and leave the other side of the barbecue on high. (You’ll be cooking by indirect heat.)
  8. Flip the chicken (skin side on top now) and barbecue on indirect heat for 30-45 minutes until chicken is done.
  9. Let the chicken rest for 10-15 minutes before cutting.
http://www.memorabledishes.com/bbq-flattened-chicken/

Vietnamese Salad Rolls

Vietnamese Salad Rolls

I remember being introduced to Vietnamese food when my uncle married my aunt. We were living in the States at the time. My aunt is from Vietnam but she’s native Chinese. And the foods she grew up eating in Vietnam were different than the ones I was used to. So when she prepared these salad rolls and other Vietnamese dishes, I was very excited about trying them. The traditional rolls use Vietnamese sausage or shrimp but I used poached chicken instead. I also used a simple hoisin and sesame paste dipping sauce instead of the watery one with the fish sauce. I believe you could use either.

Our kids used to find it awkward to eat when they were little. But as they’ve grown older, they’ve come to love this dish. It’s a bit time consuming to make because I’m an amateur roller 😉 When it’s really hot outside, I like to eat something cool. So this is the perfect dish to make in the summer and great to take on a picnic. This is one of my all-time favourite summer Memorable Dishes to make. So crunchy and refreshing!Vietnamese Salad Rolls

Vietnamese Salad Rolls

Prep Time: 30 minutes

12-14 Rolls

Ingredients

  • 1 pound poached Chicken Breast, sliced
  • 2 cups Carrots, julienne
  • 2 cups Cucumbers, julienne
  • 2 cups cooked Rice Vermicelli
  • 1 cup Cilantro
  • 1 package Rice Paper
  • Boiling Water
  • Dipping Sauce
  • 1 tbsp Chinese Sesame Paste
  • 1/4 cup Hoisin Sauce
  • 1/4 cup Hot Water

Preparation

  1. Poach the chicken and prepare the rice vermicelli according to the package. Rinse the vermicelli in cold water to prevent from sticking.
  2. Have all your ingredients ready and prepare to wrap.
  3. Use 2-3 large plates on the table to wrap the rolls in.
  4. Put boiling water in a large bowl, enough water to submerge the rice paper in.
  5. Place 1 rice paper in the boiling water. Make sure the whole paper is submerged.
  6. Take rice paper out and place it on a plate. (It takes a few minutes for it to become pliable to work with.) Do the 2nd rice paper and place it on the 2nd plate.
  7. Go back to the 1st place and start adding ingredients to the roll, some chicken, cucumbers, carrots, rice vermicelli and cilantro. Don’t over stuff.
  8. Roll it up like a spring roll and place it on the plate.
  9. Repeat steps 5-8 until all the ingredients are used up. (If the hot water is not hot enough, replace it with freshly boiled water.)

Notes

To keep the rolls moist, line the plate with dampened paper towel and place finished rolls on top. Cover with another dampened paper towel. You’re able to keep the rolls moist for at least one day in the fridge.

http://www.memorabledishes.com/vietnamese-salad-rolls/

Salty Poached Chicken Wings

Salty Poached Chicken Wings

The thought of poached chicken wings probably doesn’t whet the appetites of many North Americans. North Americans like wings to be crispy and fried. When you fry chicken wings, the fatty skin crisps up and turns the wings into bites of crunchy yumminess. Whereas, when you poach chicken wings, the fatty skin that clings on to the meat of the wing is not a texture North Americans prefer. However, Chinese people love the gelatinous texture of the chicken skin.

This Memorable Dish is another picnic food that I mentioned in my Ginger Scallion Cold Noodles post. My mom used to make these poached chicken wings for potlucks and picnics when we were kids. It’s so easy to make, pack, and eat on the go. I normally take the chicken skin off if it’s steamed or poached. But somehow, I love eating poached chicken wings. Maybe it’s the cold salty taste of the gelatinous texture of the chicken that I love.

If you are Asian, you probably don’t mind the texture of poached chicken with the skin on. If you are not, give this recipe a try! The gelatinous texture is not as unappetizing as it sounds. The taste and texture is almost like a terrine. These chicken wings are meant to be served cold but you can also eat them right away.Salty Poached Chicken Wings

Salty Poached Chicken Wings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 2-4

Ingredients

  • 2 lbs Chicken Wings
  • 3 tsp Kosher Salt
  • 2 Star Anise
  • 4 slices of Ginger
  • 1 stalk of Scallion, cut into big pieces
  • 2 cloves of Garlic
  • 1/2 cup Chinese Cooking Wine (optional)
  • 1 tsp of Szechuan Peppercorn or Black Peppercorn
  • 6 cups Water for poaching

Preparation

  1. Put all the ingredients except the chicken wings into the water and bring it to a boil.
  2. Once the water is boiled, turn down heat and simmer for 15 minutes.
  3. Turn heat up again and put chicken wings in the poaching liquid.
  4. Once the liquid boils again, turn off heat, cover with lid and let chicken wings sit for 30 minutes.
  5. Serve immediately or refrigerate them to cool.

Notes

Note #1: To avoid scum, you can quickly blanch the chicken wings before poaching them in the poaching liquid.

Note #2: For best results, leave chicken wings in poaching liquid when refrigerating. Refrigerate until cold or overnight. Take the chicken wings out of the cold gelatinous liquid and quickly rinse them under cold water.

http://www.memorabledishes.com/salty-poached-chicken-wings/

Imitation Shark Fin Soup (碗仔翅)

Imitation Shark Fin Soup

Even before it was politically incorrect to eat shark fin soup, I’ve always liked the fake version better. Maybe it was the extra MSG or maybe I was super hungry. But this is one of my favourite Memorable Dishes eaten on the streets of Hong Kong as a child. My older brother and I ate this on the streets after swimming. The street vendor had his (probably unlicensed) cart outside of the public swimming pool waiting for hungry post-swimming patrons. He definitely knew who his target audience was! I, like everyone else gets super famished after swimming, that’s why the street imitation shark fin soup was especially tasty and delicious.

When I found this hawker (street vendor) Memorable Dish at T&T (Chinese grocery store chain in Canada), I couldn’t believe it! I hadn’t eaten this soup in so long and when I discovered it, I was super ecstatic. It was still piping hot from its container when I brought it home. I devoured it and thought of my famished self after swimming in Hong Kong when I was little.

When researching for this recipe, I found a couple of versions. One where they use crab meat and store-bought imitation shark fin and another where shredded chicken, pork, and cellophane noodles are used. I adapted my recipe from both of these versions.

Eating this Memorable Dish brought back vivid memories of when my dad took my older brother and I swimming. Every time we went swimming, I looked forward to eating this hot soup filled with yummy goodness. After rediscovering this dish at the supermarket, I knew it wasn’t just about childhood memories. I genuinely enjoyed this dish! The texture of the crunchy black fungus and the meaty goodness soup warms up my mouth and enters into my soul.

Imitation Shark Fin Soup

Imitation Shark Fin Soup (碗仔翅)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serving Size: 4-6

Ingredients

  • 1 cup Imitation Shark Fin or Cellophane Noodles
  • 1 1/2 cup poached Chicken Breast, shredded
  • 1 1/2 cup poached Lean Pork, shredded
  • 1 cup reconstituted Dried Black Fungus (木耳) thinly sliced (see Note #1)
  • 1 cup canned Bamboo Shoots (strips)
  • 1 Egg
  • 6 cups Chicken Broth
  • Cornstarch Solution (combine 2 tbsp cornstarch with 4 tbsp water)
  • ¼ cup Soy Sauce
  • Salt to taste
  • Dash of White Pepper
  • Dash of Black Vinegar
  • Coriander or sliced green onions for garnish (optional)

Preparation

  1. If you are able to find imitation shark fins, blanch them by pouring boiling water over it and leaving it covered for about 5 minutes. Discard water, drain the fins and set aside.
  2. Bring chicken broth to boil in a pot. Add sliced black fungus and bamboo shoots, and simmer for about 5 minutes.
  3. Add chicken, pork and blanched shark fins (if using). Bring to a simmer for another 3 minutes.
  4. If using cellophane noodles only, put them at the very end because it cooks super quick.
  5. Before using cornstarch solution, stir again to dissolve mixture. Slowly pour in the cornstarch solution while stirring until you reach the consistency desired. Add soy sauce and season with salt to taste.
  6. Lastly, slowly pour beaten egg to the soup mixture. Turn off heat.
  7. Dish the soup into serving bowls. Garnish with coriander or sliced green onions (if using). Put dash of white pepper and black vinegar to taste.

Notes

Note #1: Use approximately 4 medium size black fungus. It really depends on how big your black fungus is. Soak the black fungus in hot water to soften. Cut around and discard the hard part. Then slice the fungus into thin strips. If you are unable to find black fungus or don’t want to use them, you can use shiitake mushrooms instead. The texture will be different since black fungus is crunchy and the shiitake mushrooms are soft.

Note #2: Poach the chicken and pork in water and you can use the poaching liquid as part of your broth.

Note #3: For thicker soup, add more cornstarch solution. For a thinner soup, don’t add as much solution.

http://www.memorabledishes.com/imitation-shark-fin-soup/

Imitation Shark Fin Soup - 3 pix

Roy Rogers Fried Chicken

Roy Rogers Fried Chicken

Two summers ago, our whole family drove to the States (New Jersey area, close to Philadelphia) to visit my uncles, aunts and cousins. When I say the whole family, I mean we rented a 11-passenger van to fit everyone!

One of our missions on every road trip to the US is to find the elusive Roy Rogers fast-food restaurant. They are famous for their fried chicken and roast beef sandwiches. Every time we’ve visited, my older brother and I HAD to eat their chicken. We even got my younger brother, who didn’t live there when he was little, to share our enthusiasm for Roy Rogers fried chicken. My uncle always wondered why we kept wanting to eat there. He said, “Church’s Chicken is better!” But eating at Roy Rogers brought back fond memories for my older brother and I because it was one of the fun outings with my cousins when we lived in the States.

Roy Rogers has since disappeared from the Philadelphia landscape. They’ve been overtaken by newer and perhaps better fried chicken places. Now it seems like they mostly reside at service stops throughout interstate highways or in certain parts of Philadelphia.

After crossing the border from Canada to the US, our first sighting of Roy Rogers was the second service stop at Clifton Springs. Of course, we were super hungry after we crossed the border and couldn’t wait so we ate at the first service stop instead. Shucks! Every time we go, we forget it’s the second service stop!

We didn’t get to eat at any Roy Rogers chicken during our stay in New Jersey and Philadelphia. But alas, on our drive back, we stopped at the Allentown Service Plaza and devoured the much anticipated Roy Rogers fried chicken! I honestly don’t remember if it tastes better than any other franchised fried chicken restaurants. It’s not the taste or aroma of the chicken that brings back my childhood memories. It’s eating it with my family that does. Hunting for Roy Rogers has become a family tradition. This fried chicken has become a collective Memorable Dish of my brothers and I. I can’t wait for our next road trip to the States again!

Roy Rogers Fried Chicken

Portuguese Curry Chicken
(葡國雞)

Portuguese Curry Chicken

The name of this dish is a misnomer. This dish does not originate from anywhere in Portugal. And curry is definitely not part of Portuguese cuisine. This is actually a Macanese dish that emerged when Portugal colonized Macau. (Macau is about an hour ferry ride west of Hong Kong). This coconut milk-based curry is popular among Hong Kong people because it’s not as hot and spicy as other curries. The coconut milk neutralizes the curry and gives it a milder taste.

My husband and I LOVE spicy food! Having young kids means that we cannot indulge this craving very often. So when I make spicy food or curry at home, I always make a non-spicy dish for the kids. Believe it or not, curry chicken has become my oldest son’s favourite dish! When he claimed the love for this dish he was around five or six years old. Before that, he went through a time of picky eating where he ate only carbs or things without sauce.

One evening when I made curry, my oldest son actually asked to try it. (At that time, he was still going through his picky phase.) We were shocked at his request and of course didn’t want to deter him by saying, “This is too spicy for you!” Instead, we gave him some of our curry chicken, waited anxiously, and were half afraid he would spit it out. But alas, he said, “Yum! I like it!” Our mouths dropped and we gave him some more. That was the beginning of my son’s love of curry. He would actually eat it and gulp down water after every bite. He likes it even though it’s too spicy for him!

As my son grows older, I hope this will become one of his favourite childhood Memorable Dishes. Every time I make this dish, I think of him and how much he enjoys eating it. One bite of curry chicken. One gulp of water 😛

Portuguese Curry Chicken

Portuguese Curry Chicken (葡國雞)

Prep Time: 20 hours

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Serving Size: 4-6

Ingredients

  • 1 Chicken whole (approximately 4 pounds)
  • 1 Onion cut into chunks
  • 4 cloves Garlic minced
  • 2 Carrots cut into chunks
  • 2 large Potatoes cut into chunks
  • 2 tbsp vegetable oil
  • 1 tbsp Kosher Salt
  • 3 tbsp Curry Powder
  • 1 can Coconut Milk (398 mL)
  • 2-3 cups Water
  • 1 Bay Leaf

Preparation

  1. Cut the chicken into serving size pieces and trim any excess fat.
  2. Salt the chicken with half of the salt.
  3. Heat oil in braising pot, such as a Dutch oven and lightly brown chicken. The chicken only needs to be browned a bit and doesn’t need to be cooked through. Set aside.
  4. Lower to medium heat. (If there’s too much residual oil left from the chicken skin fat, take some oil out.) In the same pot, add onions to brown until they are softened, about 5-10 minutes.
  5. Then add garlic and curry powder and mix.
  6. Pour in coconut milk and water. (You might want to reserve some of the water until you put all the chicken and vegetables into the pot. The liquid should just cover the meat and vegetables.)
  7. Scrape off brown bits that are stuck to the bottom of the pot.
  8. Put the browned chicken, carrots, and potatoes back into the pot.
  9. Once you bring it back to a simmer, lower heat, cover and simmer.
  10. After 20 minutes, stir the chicken and make sure nothing gets stuck to the bottom.
  11. Cook for another 20 minutes.
  12. Serve over a bed of steamed rice if desired.

Notes

Note #1: To avoid added fat, I skin all the chicken before browning it. It’s up to your family’s preference 🙂

Note #2: If you don’t want to use a whole chicken, you can use your favourite chicken parts. Chicken thighs and legs give the most flavour. Chicken breasts tend to be drier. For best results, leave all meats on the bone for stewing.

http://www.memorabledishes.com/portuguese-curry-chicken/

Perfect Roast Chicken

Perfect Roast Chicken

Roast chicken, I’m sure, is a Memorable Dish for a lot of people. Grandma’s or mother’s roast chicken certainly evokes the childhood memories of simpler days. In today’s busy world, this simple dish has reserved itself as a weekend meal, perhaps as a Sunday family dinner.

It’s such a simple dish, but there are so many little tricks needed to cook it perfectly. I’ve made roast chicken dozens of times. Sometimes I undercook it and other times I overcook it. I’ve followed recipes from reputable cookbooks to no avail. One recipe said to cook the chicken for 425 degrees for 1 ½ hours. I did it a few times and the results were not always favourable.

However, I think I have finally uncovered the secrets of cooking the perfect roast chicken! One cold winter’s day I was looking for fresh thyme to use for my roast chicken. I couldn’t find it at this particular local grocery store but I didn’t bother going to another store. I ended up perusing the herb aisle to see what I could use – poultry seasoning! I always hear TV chefs talk about poultry seasoning but have never used it. Since there was no fresh thyme available, I gave poultry seasoning a try. When I got home, I was a little skeptical about using it. It smelled like Chinese herbal medicine – not very appetizing 😛 I gave it a try anyways. TV chefs can’t be wrong, right? After the chicken was cooked, the herbal seasoning mellowed out and permeated into the meat of the chicken. It was mighty tasty! Don’t forget I also put butter beneath the skin and on top to make it crunchy and tasty. If you don’t have poultry seasoning, you can always just use salt, pepper and garlic powder.

My whole family devoured the chicken and I even got a “I love you” from my little one for making the chicken. I hope you give my roast chicken recipe a try and build your own family food memories. If you have any new tips and tricks after trying out my recipe, feel free to comment and share. I would love to hear how your roast chicken turns out 🙂

Perfect Roast Chicken

Perfect Roast Chicken

Prep Time: 15 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 30 minutes

Serving Size: 4-6

Ingredients

  • 1 Chicken whole (approximately 4 pounds)
  • 1 Onion quartered
  • 2 Carrots cut into thick slices
  • ½ cup dry White Wine or Chicken Stock
  • 1 tbsp softened Butter
  • 1 tbsp melted Butter
  • 1 tbsp Kosher Salt
  • ½ tsp Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Poultry Seasoning
  • For Gravy
  • 2 tbsp Chicken Fat or Butter
  • 2 tbsp Flour
  • 1 ½ to 2 cups Chicken Stock (depends on how thick you like your gravy)

Preparation

  1. Preheat oven to 350°F.
  2. Put carrots, onions, and wine/chicken stock in roasting pan/glass baking dish.
  3. Rinse and pat dry chicken with paper towels.
  4. Mix salt, pepper, garlic powder and poultry seasoning in a small bowl. Set aside.
  5. Spread softened butter underneath the skin of chicken breast and brush melted butter all over chicken.
  6. Sprinkle herb and salt mixture inside cavity and all over chicken.
  7. Place chicken in roasting pan, breast side up.
  8. Roast chicken for approximately 2 hours.
  9. The chicken is done when its internal temperature reaches 165°F. Check by inserting an instant food thermometer to the thickest part of the chicken, the thigh, without touching the bone. When the juice runs clear, it’s done.
  10. Rest the chicken by covering it with foil while you make the gravy.
  11. For Gravy Preparation
  12. Make a roux by cooking the chicken fat/butter with flour in a small pot over medium heat.
  13. Once it’s mixed into a thick paste and the flour smell is gone, slowly add the chicken stock.
  14. Stir and mix with a whisk to avoid lumps.
  15. Bring it to a simmer until it thickens.
  16. If desired, add drippings from roasted chicken.

Notes

Note #1: My package of poultry seasoning is made up of thyme, sage, marjoram, rosemary, black pepper, and nutmeg. If you don’t have poultry seasoning, you can use the herbs you have on hand.

Note #2: If you have time and want to cook the chicken more evenly, baste the chicken with drippings from the pan every 30 minutes. (If you don’t have a baster, use a silicone pastry brush to baste.) After basting, rotate roasting pan 180 degrees and continue roasting.

http://www.memorabledishes.com/perfect-roast-chicken/

Chicken With Rice
(Kokoshka Sou Oris)

Chicken (Kokoshka) With (Sou) Rice (Oris) is one of my favourite Memorable Dishes from my husband’s family. When we first started dating, this is one of the dishes I had at my in-laws. It’s not a fancy dish by any means but I really enjoyed eating it every time. Even though we are from totally different backgrounds (me being Chinese and him being Macedonian), we find that lots of our values are very similar. Our family’s love of food is definitely one of them. Yes – I consider that a value! I always say to my husband, “Thank goodness you like to eat and try new foods as much as I do!” I believe our relationship has lasted because we share the same value for food 😉

When we got married, my mother-in-law bought me the “official” Macedonian recipe book. It’s a plastic-coiled bound book with a red cover that says, “Traditional Macedonian Recipes.” Mine is a revised edition with 40 additional recipes. It seems like everyone in the Macedonian community has one version or another. The book also includes a bit of Macedonian history and a map, which is very interesting to me. I also love that in each section, there’s a little anecdote that talks about the recipes and the importance of them to the Macedonian community.

The first time I cooked this dish from the recipe book, it didn’t turn out the same as my mother-in-law’s. When I told her about my blunder, she looked at the recipe and said that it wasn’t the same way she cooked this dish. This reiterated the line that I read from the cookbook, “In collecting the recipes, we did not find two women who made the same dish in exactly the same manner.” Go figure!

I find it very comforting when cooking this recipe. The smell of chopped onions, celery and carrots permeates my nose and into my mind. Even though I have never been to my husband’s Macedonian village before, I could picture hardworking mothers taking care of their families and cooking up a nice meal after a hard day’s work at the farm.

I used the Macedonian cookbook’s recipe as a base and adjusted the way I cook it for my family. The kids gobble up this dish every time I make it. Lovingly, they really enjoy this Macedonian dish made by their Chinese mother 🙂

Chicken With Rice (Kokoshka Sou Oris)

Chicken With Rice
(Kokoshka Sou Oris)

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Serving Size: 4

Ingredients

  • (For Chicken Broth)
  • 1 Chicken whole (approximately 4 pounds)
  • 1 Celery stalk with leaves, halved
  • 1 Onion, halved
  • 1 Bay Leaf
  • 1 tsp Salt
  • 10 cups of Water for boiling
  • (For Chicken Rice Dish)
  • 3 tsp Olive Oil
  • 1 medium diced Onion
  • 2 diced Celery stalks
  • 2 diced Carrots
  • 2 cups of long grain Rice
  • 1 tsp Salt
  • ½ tsp Pepper
  • 4 cups Chicken Broth (from the boiled chicken)
  • Chopped Parsley for garnish

Preparation

  1. Cut the chicken into serving size pieces and trim any excess fat.
  2. Place chicken, celery, onion, bay leaf and 1 tsp salt in large pot and cover with water.
  3. Bring the water to a boil and skim any scum and fat floating on top.
  4. Turn down to medium low heat and simmer for 45 minutes.
  5. Once it’s done, set chicken aside from broth.
  6. For Rice Preparation
  7. Preheat oven to 375°F.
  8. Heat olive oil in large frying pan.
  9. Sauté onions, celery and carrots over medium heat until soft (about 5-10 minutes).
  10. Add rice, chicken broth, salt, and pepper into the vegetables and mix.
  11. Bring liquid back to a boil and turn off heat.
  12. Put rice mixture in a baking dish and place chicken on top.
  13. Bake at 375°F for 15 minutes.
  14. Cover with foil or lid and let it stand until all liquid is absorbed.
  15. Garnish with parsley.

Notes

Note #1: You can blanch the chicken pieces before boiling them to eliminate most of the scum.

Note #2: If rice is too dry for your liking, add some extra broth and then cover for a few more minutes.

http://www.memorabledishes.com/chicken-with-rice/

Chicken Crunchy Chow Mein

Chicken Crunchy Chow Mein

Who doesn’t love crunchy chow mein that you order from Chinese take out restaurants? It’s deceiving how fattening those skinny crunchy noodles are. Believe it or not, they are deep fried. I know – shocking isn’t it?

I for one, LOVE the crunchy chow mein that I order from Chinese restaurants. The meat and sauce on top of those crunchy noodles – It’s a perfect sensation in your mouth when biting into the saucy part of the noodles combined with the crunchy part.

This Chicken Crunchy Chow Mein is definitely one of my favourite memorable go-to dishes. Super-easy, super-delicious, and super-impressive! I’ve made it for my own parties and brought it as a potluck dish to friends’ houses.

I wanted to create super crunchy noodles without the added fat. So I figured out baking the noodles with a little bit of oil can create the same effect. Here, I will show you how I make it. This is my secret passed onto you 😉 Your friends and family will be impressed that you can create restaurant-quality Crunchy Chow Mein from home.

I think this dish could be one of my friends’ most Memorable Dishes of mine. They are always shocked that it’s not bought from a Chinese restaurant. Yes, it’s that good!

Chicken Crunchy Chow Mein

Chicken Crunchy Chow Mein

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Serving Size: 4-6

Ingredients

  • 2 boneless, skinless sliced Chicken Breasts (approximately 8 oz. each)
  • 1 tbsp of low sodium Soy Sauce
  • 1 tsp Sugar
  • 1 tsp Cornstarch
  • 1 tsp Chinese Cooking Wine (optional)
  • 2 cloves minced Garlic
  • 1 tsp of minced Ginger
  • 2 tbsp of Oyster Sauce
  • ½ cup of Chicken Broth or Water
  • 1 lb Bean Sprouts
  • 1 ½ cup of julienned Carrots
  • 1 ½ cup of julienned Snow Peas or Sugar Snap Peas (trimmed)
  • ½ tsp of Salt
  • 1 Package Egg Noodles
  • Vegetable Oil (2 tbsp for noodles, 2 tsp for vegetables, 2 tsp for chicken)
  • 2 tsp Cornstarch
  • 2 tbsp Water

Preparation

  1. Marinate chicken with soy sauce, sugar, cornstarch, and cooking wine for at least 30 minutes in refrigerator.
  2. For Noodles Preparation
  3. Preheat oven to 400°F.
  4. Put egg noodles in a large stainless steel bowl.
  5. Boil enough water to cover the noodles in the bowl.
  6. Once the water is boiled, pour it on the noodles.
  7. Loosen the noodles with a fork and let them sit for 1 minute.
  8. Drain noodles out thoroughly with a colander and pat dry with paper towel.
  9. Line baking sheet with parchment paper.
  10. Spread 1 tbsp of vegetable oil on the bottom of the lined baking sheet.
  11. Put noodles on oiled baking sheet.
  12. Then pour another 1 tbsp of vegetable oil on top of the noodles and mix.
  13. Bake for 10-15 minutes then flip the noodles over and bake it for another 10-15 minutes. (It depends on how crunchy you want them. I like them extra crunchy 🙂
  14. Set aside.
  15. For Vegetables and Chicken Preparation
  16. Heat 2 tsp of oil in wok or large frying pan.
  17. Fry up carrots and cook for a few minutes, then add snow peas and lastly the bean sprouts.
  18. Cook vegetables until tender but still have their crunch.
  19. Set vegetables aside.
  20. Using the same wok/frying pan, heat 2 tsp of oil and sauté the minced garlic and ginger.
  21. Add marinated chicken to the wok and cook until chicken is done.
  22. Add chicken broth/water and oyster sauce.
  23. Add vegetables back into the wok/frying pan and cook until everything is mixed in.
  24. Scoop chicken and vegetable mixture onto the crunchy noodles and leave liquid in the wok/frying pan.
  25. Mix 2 tsp of cornstarch with 2 tbsp of water into a small bowl.
  26. Then pour cornstarch mixture into sauce until thickens.
  27. Pour the rest of the sauce onto noodles & meat mixture.
http://www.memorabledishes.com/chicken-crunchy-chow-mein/
Chicken Crunchy Chow Mein - 3 pix

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