Chicken Chow Mein (super fast)

This is a gentle wonderful tasting Chow Mein that is so quick and easy to make.

Saying that, most of the time is taken up making the stock so if you decided to buy in the stock it would be super quick.

As long as you stick to the basics of the recipe you can put your own spin on it, like buying in the stock, dark soy instead of light, steam the chicken and so on.

Anyway here it is, please try it and let me know what you think.

You will need;

450 Gm – Fresh Egg Noodles
5 tablespoons – Garlic Oil
4 – Chicken Thighs (skin on bone in)
2 – Chicken Stock Cubes
115 Gm – Fresh Beansprouts 

Pinch – Sea Salt
½ tsp – Soft Brown Sugar
1 tablespoon – Chinese Rice Wine
3 tablespoons – Light Soy Sauce
1- Onion (finely chopped)
150 Ml – Chicken Stock

First off we’ll make the stock, start by skinning and de-boning the chicken thighs.

Heat a little garlic oil in a pan and fry the skin a bones for about 10 minutes.

Make up 250 Ml of stock with the stock cubes and freshly boiled water.

Drain off the fat and add a splash of white wine vinegar to de-glaze the pan
then add the white wine and simmer on a medium heat for about 5 minutes.

Now add the stock and reduce for 15 minutes, this will make 150 Ml of stock.

While all that is going on mix the noodles with 1 tablespoon of the garlic oil and put to one side,
then chop the chicken into 1 centimetre pieces.

Heat 3 tablespoons of garlic oil in a wok and fry the chicken for 5 minutes, now add the onions and beansprouts and cook for a further 2 – 3 minutes then add the salt, brown sugar, rice wine and half the soy sauce and blend well.

Add the noodles, the rest of the soy sauce and the 150 ml of stock then mix well and cook on a medium heat for 10 minutes.

Serve with a rice of your choice or if you are like me you’ll have it on its own.