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Takeaway Recipe: How to make take away chicken chow mein ( noodles )
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- เผยแพร่เมื่อ 27 ก.ย. 2013
- Chicken chow mein (fried noodles) is one of the most popular dishes in Chinese restaurants/take away. Below is my recipe for this dish. I use fine noodles and chicken breast to cook this dish. The authentic style of chicken chow mein is dry. Some shop cook a wet version. The version below is neither wet or dry; but a little moist.
Ingredients
150g sliced chicken breast
150g fine noodles
100g bean sprout
30g sliced onions
15g spring onions cut into 6cm length
30ml water
1g MSG
2g light soy sauce
2g dark soy sauce
Dash pepper
Dash sesame oil
2 tablespoon vegetable oil
Cook chicken breast in water for 3 minutes and set aside on a colander
Put the light and dark soy sauce in with the water
Heat wok up on high gas and add 2 tablespoon of vegetable oil
Put all the ingredients in the wok in the following order;
Onions in center of the wok
Put bean sprout on top of the onions
Put chicken on top of the bean sprout
Put noodles on top of the chicken
Finally add the spring onions. These should be added in layers so that one covered the other.
Add salt and MSG (ensure it is in the center of the ingredient) and soy sauce (light and dark soy sauce mixed with 30ml water).
Let it sizzle for about 30 seconds; shake the wok gently to ensure nothing stick at the bottom.
Turn heat down to medium and keep stirring for about 1 minute.
When the liquid begins to dry out turn heat up and stir for about 30 seconds.
Add a dash of pepper and sesame oil to finish off
Wow, your entire approach to making these dishes are completely different. Your approach is far more simple, quick and convenient. Usually other chefs add a lot of ingredients and make the dish appear far more complicated than what it needs to be. Watched this whilst working a night shift here in the UK and my work colleagues watched too. You have inspired us all this evening and more than likely we'll be making this ourselves with your guidance at some point this week. Thank you.
Glad you like them!
thanks sooo much for you recipes Mr. Vong. Last night I bouht a wok and lots of chinese condiments and nave been making your recipes. i would never have done this without seeing your videos
So a big thank you
You're welcome Steven, be great if you could share my channel out😊
Thanks, Mate!
You are awesome. Bought your book and my daughter is so happy now. My Chinese cooking is a hundred times better thanks to you. Keep up the great work Khoan and thankyou
if your ever in the need for a food taster please just let me know i dont want paying its free
The master at work!
thanks
Made this tonight at home for the first time! Thank you for your guidance - my 6 year old said it tasted better that our local takeaway! Looking forward to trying more of your recipes 😁
Makes a change from pizza too lol
This guys videos are amazing
stephen Thanks Steven!
My god now that is Chow Mein!
+kevin bacon Oh yeah.. a proper chow mein Kevin:)
Wow you make it look easy, I've only just got the hang of Indian cuisine....
By far you are the best authentic Chinese cook on TH-cam. Looking forward to more videos.
This was art. Thank you my friend.
Your the first person I know on you tune doing British Chinese food, Thanks!
I really enjoy watching you cook Khoan. Very precise and professional.
I have a Chinese take away since 2002. :)
I want to teach people to cook now...with a bigger audience hopefully.
I have made lots of your recipes and so lovely and very tasty. thank you so much x
Great ! thanks for the feedback.
Delicious.
Woah the tossing n frying.it great..i dont think i can do this at home..😀😀
The book is of smaller portion as I adapt it to a home cooker. Therefore the amount would be less. A commercial stove is more powerful and I am doing a full portion. Because I don't use any salt on this dish I need to add bit more more sauce to flavour it. Obviously you can add soy sauce to your taste. Try the book and let me know how it come out.
Thanks for buying the ebook 666666 :)
Looks delicious! The huge flames make me nervous 🤣..but wow, what a way to cook! x
It might not be authorized, but I love to put sezame oil in my chow mein plus Soja Sauce And chaoxing wine, I use also garlic and ginger, I use the vegetables I can find, Last time some blenched Green Beans and carrot slices.
Hi Khoan , I love all of your recipes!!! Thank you very much for your video.
You're welcome Duyen
I learn most from my older brother. I developed this style myself. garlic has been deep fried.
I love your videos, please keep making new ones! we're waiting.
thanks Khoan.Just made this for dinner tonight and it was delish.
Good to know that Gillian, thanks for letting me know :)
Thanks for this detailed video of Chow Mein. Interesting the way you cook noodles. I have always boiled like rice always being careful not to over cook like rice. Do you use a particular brand of noodle or just any egg noodle.
I'm really enjoying your cooking videos, thank you! :)
You're a fantastic cook...Thanks
Very clearly explained. Many thanks.
You have opened my eyes to chinese cooking.. May i call you Master Khoan Vong. Although you do have a sort of Birmingham accent, and have a Jet Li look about you. I could watch you cook for hours.
ray park Thanks. I am from Hull
Just cooked this OMG it tasted outstanding thankyou Kohan
+Chewbacca Chewie Great ! you're welcome mate:)
Thanks Great Video. My Chow Mein turned out good too.
Thanks for the feedback james😊
How mutch would 2g of dark soy and light be in teaspoon or tablespoon mesurements
As your newer recipes show spoon mesurments
Im trying to work out the mesurements in this recipe
Looks amazing!
thanks :)
If you know Bengali Language, you will understand..............'Ekdom Fatafati'......
sorry don't know Bengali
CHOW MEIN IS THE BOMB.
just made this one on a electric stove, didnt come out so bad, better than expected for my 1st time xD
well done.
Is that oil being used to coat the wok then water in the middle of the cooking?
If so, what kind of oil?
hi khoan, when you boil your noodles and drain them, should they be ran under cold water or just left ad they are amd cook straight away with them?
craig stephen i heard him say wash with cold water so it will stop to cook. Or it will get mushy.
He didn't say "wash with cold water," he said let them drain and cool in a colander.
Looks great 👍😀
Thank you! Cheers!
thank you chef x
you're welcome :)
Yeah.. Lion brand. Number 2 fine noodle .
If you boil it, it can get too soft and mushy and tend to stick to the wok.
This Chicken chow mein looks very tender & tasty. After Singapore noodles chicken chow mein is my favourite.
Important tip: boil water in wok to prepare thin egg noodles.
Thanks for the tips!
You make it look easy, and of course delicious. I suppose the pro's always do. I is too hard to Wok on an electric oven.
looks great! I'll have to try it your way!
+gordonjohn Great, let me know how you get on Gordon.
Khoan Vong
Will do! Thanks!
+Khoan Vong I just made it, very nice!! I also added the Salt and pepper mix which you show how to make in one of your other videos. Is this correct? I'll defo be making this one again myself!
+gordonjohn great 😊
thanks for your feedback.
salt and pepper mix is very versatile, it can be use on lots of dishes.
Khoan Vong
Thanks again! I didn't quite get the amount of Soy sauce correct but i'll change the amount next time. I've looked at quite a few of your videos. They're well done, very informative, keep up the good work!!
Delicious Khoan.
thanks
just love your vids my mouth is watering right know as i watch but one thing i must ask is how do you keep your knifes and choppers so sharp
thanks.. hope you can spare some time to give a good review on amazon :)
my local take away make a great chicken and beansprout dish,i was wondering how they give it a slight smokey flavour?keep the vids coming i love them
Do you use stock or plain water? Thanks for the great videos.
Yummy
Hi Khoan - Love the video, it inclined me to buy your book. However it doesn't look like you make it the same way here as you do in the book? You seem to be adding more sauces/oils into this that aren't listed in the book. Could you clarify if this is the case? Many thanks
no so much with fried rice. noodles and other dishes maybe. wok hei is cooking with high temperature.. it borders on burnt !
Where is your restaurant?? I would love to come and try your food!!!
it's a take away in HUll
Will do Carmen. I haven't had it for ages !
What's the thing you put in after garlic in a yellow squeezable bottle :) thank you
Hello chef what is the usual chicken chow mein in chinese takeaway places. Is it dry. Please can u show us tbat one :
also on my channel
Hi, will be really nice if you made a video and recipe of the red spare pork rib bbq restaurant style
no. Most take away use syrup as honey sauce. The best honey is pure honey. Just glazed it on the spare ribs. Yes it is nice.
hey, did you use chopped garlic or granulated? if chopped was it raw? thanks! great vids :-)
I did not use garlic for this dish. Link on description section has recipe for this and other dishes Martin.
Khoan Vong oh okies sorry thought you said Garlic at 6:01 :-)
Martin Cooper haha:) yeah, just looked back , it was scented garlic oil i add from that bowl. Just to give it extra flavor.
Its dry garlic granule deep fried. I do have a video on how to make it.
great, thanks :-)
Yes, you use garlic, at 6:01 (you can read your previous comments too) :)
Ps. What is blow torce?
😊yes i did, it was garlic oil. I thought you mean garlic as in fresh/minced garlic. That explains sesame oil you were saying. My blog said sesame oil because i don't expect people to have this at home, so sesame oil is more conveniet. But i do have a video on making garlic oil on my channel, you can check it out if you want.
A blow torch as in those use by plummers...it was meant as a joke😊. You really need a power gas burner for proper wok scent !
I'm so pleased I discovered your channel recently! This recipe is fantastic, although I'm still trying to get the noodles *just right*. How long do you soak them? thanks.
soak about 3-5 minutes and let it stand for around 5 minutes should be ok... and welcome to my channel Lydia :)
Awesome recipe... I love me some chow neon!! Where can I get a wok with a green handle?
they are no longer available, it was from See Woo supermarket.
Handcock. London wok. Not sure you can buy it in HK. In UK See woo stock it.
what is the brand name of this wok?
i am in Hong Kong, hope to find it more easily.
Did you boil the chicken in water at 3:17?
It looks very good,I just never thought thats the way it's done,found this looking for American style Chinese food,I like authenic better,but some dishes I like the slop they serve us and call "authenic" and wonder how they do it.Cheers
As far as I know this is the method for all restaurants when cooking a noodle based dish, especially the one Khoan does.
What pepper do you use i have some sechwan pepper and also regular pepper? loving your vidios
+Chewbacca Chewie regular white or black pepper is what i normally use.
You nailed Chow Mein, perfect.
Hi Khoan, Do you have a recipe in your e-book for Honey Sauce? its usualy comes with pork spare ribs, if not can you tell us how to make it please, its my favourite chinese takeaway dish.
Kind Regards...
Thank you :) I got some Shaoxing wine which I'm dying to use ..
Khoan, when you say pepper and use that plastic bottle to put it on the Chow Mein, is that the salt and pepper mix or just regular white pepper? Thanks!
it's regular white pepper powder.
The salt and pepper mix is specifically for salt and pepper dishes only.
I need to get a better wok
Hi Khoan
What kind of wine do you use in the yellow bottle is it white cooking wine or shaoxing wine?
Shao xing wine is a cooking wine.
I use rice wine.
Any chance you could show me my favourite dish hot Singapore chow mein , doing a great job, cheers
In home, without power flame, is there a way to have a good smooky taste?
Blow torch❓😊
Hi Khoan, did you use msg in the chow mein or just sugar,soy dark & light and salt?
MSG no salt. There is a link to my blog on the video.
Hey Khoan!
I'm assuming you know how to make this as it is a very popular hong kong/canto dish, I'd like to know how to make the minced beef with egg over rice. (Meen Zhe Ow Yok Fan phonetically). It looks simple to make but I'd like to see it from you! Thanks! :D
MMMMMMMMMMMMM made this the day ,lusharonney
Is it a standard technique to cook the chicken by boiling it, then adding it later to all the other ingredients?
+Stephan Masica yes. Its called velveting. You marinade the chicken in a starch solution (potato starch in this case, but I think corn starch will work too) for about 30 minutes to an hour. Then boil it for 3-4 minutes before adding it to the stir fry. This means not only do you get a lovely texture, you also don't have to worry about the timing, so you can cook quickly whist not worrying about undercooked chicken. Its a common practice in Indian Restaurants too.
That's a Boeing 737 jet engine in your kitchen.
kind of :)
Chicken Chow Mein prepare for take off.
Do you take off all the seeds from the bean sprouts? Or do you cook it just like that?
+MrSuicidalsins just as it is. I bought it from cash and carry.
Please add the List of Ingredients you are sing cant hear when your cooking ...great cooking thanks
It's in the description section below the video Daven.
Nice dude :)
thanks
Bloody exceptional mate, well done.
What was the final ingredient you put in? It was in a yellow plastic bottle.
657BIueArmy cooking wine
Thank you!
I Have seen in many Chinese cooking demonstrations, wher you boil the meat first, chicken, prawns etc.does this not loose flavour?
Loose flavour?
In the written recipe there's a listing of 1g of salt but you mention that there's no salt used in the video. Which is correct?
+TTBT lol ! thanks for pointing out the mistake. I will take the salt out.
I don't use salt for this chow mein.
Will correct the blog.
It's more like garlic oil. optional...add extra edge to flavour.
If I cooked this at home my smoke detectors would be going ape shit.
I once cook for in a primary school Chinese new year... the smoke alarm went off!! Poor kids had go stand in playing without coates in February. They haven't asked me back since. lol!
Why blanch the chicken in water? I would imagine you get more flavor searing them quickly in the wok
I'm guessing it is just to make sure it gets cooked, the rest of those ingredients would be overcooked by time it finished. So much flavour added elsewhere that its a safer option not to have worry the chicken hasn't cooked through.
chef whats the difference between chow mein and lo mein?
it's different typpe of noodles.
Would you do chow mein on the camp fire like you did the fried rice?? Cant tell how much soy you are using? My attempt turned out awful flavour not even close to chow mein
I have a question: I appreciate this video for your chicken chow mein and look forward to making this. My local take-out shop always serves their chow mein with a very savory and thick "white sauce". Most take-outs I've ordered from also use this sauce for their chow mein. I've TH-camd White sauce for chow mein but everytime they finish with it, it's brown. This sauce doesn't have soy in it. What is it and do you have a video on how to make it?
its white because the do not use dark soy sauce they would thicken it with potato starch. maybe you can leave the dark soy sauce out.
i have a wet version of chicken chow mein on my channel.
you in UK?
USA
+Mc g thought so, UK shop always cook with dark soy sauce.
+Mc g thought so, UK shop always cook with dark soy sauce.
+Mc g thought so, UK shop always cook with dark soy sauce.
Chow mein one of my all time favorite chinese dishes. Im currently in Bangkok & eating soo much street food everyday aloy mak mak :D
Garlic is unusual for chow mien?
Boiling or cold water for chicken?
boiled , to blanch the chicken first.
Garlic and wine used in this but not in the Beef Chow Mein?
Why don't Take Aways sell Steamed Buns? I make my own as frozen buns are not as nice.
Just down loaded your e-book to use with these great videos.
annash66 just preference really. you don't have to add it...although it's nicer.
Couldn't hear much you said over all the kitchen noise...what did you say was in that yellow bottle?
mustard
I think it is white pepper
at the 6:10 it was wine
one bottle was white pepper, the other was mirin cooking wine or equivalent
water.
What's the white seasoning you're adding at 3:30 mark? Salt? And what pepper are you using? :)
MSG and ground white pepper
Khoan vong, what is that white ingredient that you put in on 5:33 its salt ?
Adriann Miko cooking wine
No,it's MSG
It's MSG
Is that oil your cooking the chicken in or water?
water, oil don't have steam.
Thanks just checking
Other question, why, often, in your video, recipes are different from your blog?
For example, in this video you use garlic, but in blog there is sesame oil.
Other example, chicken with ginger and onions: in the video you use only oyster sauce and chicken seems not marinated, but in blog you use soy sauce and sesame oil to marinate and during cooking too
Blog has more detail, sesame oil can be use instead of garlic/scent oil. Or they canbe used together.
I dont always have time to wait for the marinate,so i tend to do it pretty quick.
By the way, i did not use garlic in this video, just onion,spring onion and bean sprout. You can put garlic in if you want to. It will taste nice too.👍