Cantonese Style Chicken Lo Mein in Oyster Sauce
A dish that can be extremely varied depending on the protein and vegetables you choose to add. These noodles have become quite popular at home.
Utensilios/Equipment/Ustentsiles
- Chopping board
- Chef's Knife
- Pairing knife
- Wok
- Big pot
- Colander
- Kitchen Tongs
- Small bowl
- Spoon
Ingredientes/Ingredients/Ingrédients
- 50 g Lo Mein noodles
- 450 g chicken tenderloins cut in fajita style I used ground turkey because it was what I had at hand and it worked really well
- 50 g shiitake mushrooms finely sliced (we had none at home, so I used cremini)
- 1 red bell pepper in julienne
- 150 g snow peas
- 1 clove garlic finely chopped
- Fresh ginger finely chopped
- Baby corn optional
- Broccoli optional
- 2-3 scallions in julienne (to decorate, but I made bigger cuts this time)
- Cilantro leaves to decorate at the end
- 1 tsp cornstarch I used tapioca starch and it works equally well
- 120 ml chicken stock
- 3 tbsp soy sauce I use the low-sodium version
- 3 tbsp oyster sauce
- Sesame oil
- Salt & white pepper
Preparación/To Prepare/Préparation
- Before anything else, prepare all the vegetables. Cut them up and set them aside.
- In a pot, have some water come up to a boil. Whenever you have a rolling boil, blanche the lo mein noodles, strain them and drizzle a little sesame oil. Just enough for them to not stick one another. Set them aside.
- In a bowl, season the chicken with salt and pepper, and add a little of the corn or tapioca starch.
- In a Wok or a medium-depth pot, drizzle a little sesame oil and start to fry the chicken. When ready, set it aside and start frying the vegetable, add the garlic and ginger.
- Lastly, add the chicken back, mix in the sauces, and the rest of the starch diluted into a little fresh water.
- Separately, lightly fry the noodles and serve on a platter. Incorporate the chicken with the vegetables on top and decorate with the scallions and cilantro leaves.