Login or Register


 
Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
chicken chow mein
05-19-2012, 05:39 PM
Post: #1
method

This dish makes use of a tender, juicy Asian cabbage called bok choi, which is simple to cook and really tasty. You should be able to find bok choi (also known as pak choi, Chinese white cabbage or hakusai) in your supermarket but if not, then a nice little gem lettuce or a handful or two of baby spinach would work well instead.

To prepare your stir-fry
• Put a large pan of water on to boil
• Peel and finely slice the ginger and garlic
• Finely slice the chilli
• Slice the chicken into finger-sized strips and lightly season with salt and pepper
• Cut the ends off your spring onions and finely slice
• Pick the coriander leaves and put to one side, and finely chop the coriander stalks
• Halve the bok choi lengthways
• If using the mushrooms, either tear into pieces or leave whole





To cook your stir-fry
• Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of groundnut oil and swirl it around
• Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly
• Add the ginger, garlic, chilli, coriander stalks, mushrooms (if using) and half the spring onions
• Stir-fry for 30 seconds, keeping everything moving round the wok quickly
• Add your noodles and bok choi to the boiling water and cook for 2 to 3 minutes, no longer
• Meanwhile, add the cornflour, water chestnuts and their water to the wok and give it another good shake to make sure nothing sticks to the bottom
• Remove from the heat and stir in 2 tablespoons of soy sauce
• Halve the lime, squeeze the juice of one half into the pan and mix well
• Drain the noodles and bok choi in a colander over a bowl, reserving a little of the cooking water
• Stir in the noodles and bok choi, with a little of the cooking water to loosen if necessary, and mix well
• Have a taste and season with more soy sauce if needed

To serve your stir-fry
• Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter
• Spoon any juices over the top and sprinkle with the rest of the spring onions and the coriander leaves
• Serve with lime wedges


• from Jamie's Ministry of Food

ingredients

• a thumb-sized piece of fresh root ginger
• 2 cloves of garlic
• ½–1 fresh red chilli, to your taste
• 1 large skinless chicken breast, preferably
free-range or organic
• sea salt and freshly ground black pepper
• 2 spring onions
• a small bunch of fresh coriander
• 1 bok choi
optional: 4 shiitake mushrooms
• 100g (2 bundles) medium egg noodles
• groundnut oil
• 1 heaped teaspoon cornflour
• 1 x 220g tin of water chestnuts
• 2–3 tablespoons soy sauce
• 1 small lime


Attached File(s) Image(s)

      

Reply


Possibly Related Threads...
Thread: Author Replies: Views: Last Post
  Restaurant Style Chicken Nachos Yssi 4 22,209 11-09-2013 02:53 PM
Last Post: VietlySlife
  Blackened Chicken and Cilantro Lime Quinoa dodakos5 0 25,508 07-18-2012 10:43 AM
Last Post: dodakos5
  Grilled Chicken Thighs dodakos5 1 11,285 07-18-2012 10:39 AM
Last Post: dodakos5
  Easy Grilled Chicken Teriyaki Lou-lou 3 43,870 06-24-2012 11:36 AM
Last Post: idda
  Greek Chicken Pasta dodakos5 0 10,566 06-22-2012 07:09 PM
Last Post: dodakos5
  Spring Chicken Salad dodakos5 0 10,353 06-22-2012 06:05 PM
Last Post: dodakos5
  Mexican Chicken I Drew 3 28,016 06-21-2012 12:25 PM
Last Post: idda
  Ranch Crispy Chicken kes 3 35,669 06-19-2012 02:28 PM
Last Post: idda
  Aimee's Quick Chicken Drew 3 33,160 06-05-2012 01:34 PM
Last Post: cookie2233
  Chicken Asparagus Roll-Ups dottie 4 64,190 06-04-2012 06:44 PM
Last Post: kermin

Forum Jump:


User(s) browsing this thread: 1 Guest(s)