Good morning all. I am hoping that you all have a spring in your step this morning despite it being Blue Monday. Apparently today has been awarded the gloomy title due to a combination of cold, dark nights, post-Christmas blues and the arrival of those pesky bills. How about some comfort food to brighten your day? My simple Spiced Chicken Chow Mein is super quick to throw together in my Lotus Wok and perfect for all the family to tuck into. Full recipe below. It’s time to banish the blues! Love, Ching x Spiced Chicken Chow Mein Serves: 2 Preparation time: 5 minutes Cooking time: 6-7 minutes For the chicken 4-5 (350g), Organic chicken thighs, de-skinned, de-boned, sliced into strips 1 garlic clove, grated 1 inch fresh root ginger, grated 2 tablespoons, Low sodium light soy sauce 1 tablespoon, Dark soy sauce 1 teaspoon, Chinese five-spice powder 1 tablespoon, Sriracha hot chilli sauce 1 tablespoon, Cornflour For the rest of the stir-fry 2 tablespoon, groundnut oil 250g, pre-washed stir-fry vegetable mix (cabbage, broccoli, carrot, red pepper) 400g, cooked egg noodles 2 tablespoon, Shaohsing rice wine (or dry sherry) 2 tablespoons, Low sodium light soy sauce For the garnish 1 finely sliced spring onion Method 1. Prepare the chicken by slicing it into even sized strips. Place the chicken in a bowl and add the garlic, ginger, low sodium light soy sauce, dark soy, Chinese five-spice powder, Sriracha, cornflour and mix well. 2. Heat a wok over high heat and add the groundnut oil. Add the chicken to the wok and let it settle for about 30 seconds allowing it to colour and brown before you start stirring. Then cook the chicken stirring for 3-4 minutes. As the chicken starts to brown add in the Shaosing rice wine. 3. Add the vegetables to the wok and cook stirring for about one minute. 4. Add the cooked egg noodles and toss and cook stirring for two minutes. Add a final seasoning of low sodium light soy sauce. Toss well and then spoon onto a large family style serving plate. Finally, garnish with freshly sliced spring onions and serve immediately.
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