Chicken Chow Mein - Chinese Special Recipe

Try this most easy and enjoyable noodle recipe in Chinese style and  a classic takeaway dish. The difference in regional styles of cooking in China are really huge for the most part.

Serve For – 4 to 6 People
Preparation Time – 30 minutes

INGREDIENTS

• 1 pound chicken meat
• 1 cup celery
• 1 pound bok choy
• 1/2 pound fresh mushrooms, sliced
• 1/2 pound dry won ton noodles
• 1 pound bean sprouts or snow pea pods
• 1 medium onion, sliced
• 1 green onion, diced along the diagonal
• 1 carrot, sliced
• 1 red pepper, sliced

Seasonings for Chicken

• 1 teaspoon soy sauce
• 1 to 2 teaspoons oyster sauce
• salt and pepper to taste
• less than 1 teaspoon of cornstarch

Gravy

• 1 tablespoon cornstarch
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• 1/2 cup water
• salt or accent if desired and pepper to taste

PROCEDURE

• Rinse the bean sprouts to give them more opportunity to deplete.
• Bubble noodles in salted bubbling water until they are delicate, yet not sticky.
• Soften the noodles up half if craved so they are more simple to preserve.
• Whiten the noodles in cool water and deplete.
• Cut the chicken into narrow strips.
• Add flavouring components to chicken, including cornstarch last.
• Marinate chicken in seasonings for 10 to 15 minutes.
• While chicken is marinating, arrange vegetables.
• Cut the bok choy corner to corner into 1/2 creep thick parts, slice mushrooms.
• Heat the skillet on high, include 2 tablespoons of oil and broil the noodles in little divides until they become golden.
• Use chopsticks to set the noodles apart as they are searing.
• Remove the noodles.
• Add more oil and add the meat and onion to the skillet.
• Panfry until the meat turn into red.
• Expel from skillet.
• Cook  the remaining vegetables separately, including a touch of salt if sought to taste.
• With the bean grows and bok choy include a touch of sugar too if needed.
• If desired, add about 1/4 cup of water and cover the container while cooking bok choy, as it doesn't contain much moisture.
• Give the sauce a quick restir.
• Add all the ingredients back into the wok, making a well in the middle if the wok for the gravy.
• Blend well.
• Add green onions as of right now if wanted, or spare them for a trimming.
• Pour on top of the noodles.
• Decorate  & serve hot.