How to Make Hong Kong-Style Chicken Chow Mein with Jet Tila | Ready Jet Cook | Food Network

DON’T be confused – Chow Mein and Lo Mein are not the same. Jet Tila’s Hong Kong-Style Chow Mein has a crispy bed of noodles topped with a silky umami-filled chicken and veggie sauce!
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.

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Hong Kong-Style Chicken Chow Mein
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 40 min
Active: 30 min
Yield: 2 servings (1 large platter)

Ingredients

Noodles:

8 ounces par-cooked chow mein noodles
Nonstick cooking spray, for the noodles

Chicken Marinade:

1/2 teaspoon sesame oil
1/2 teaspoon thin or supreme soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon baking soda
Pinch kosher salt
4 to 6 ounces boneless, skinless chicken breast, thinly sliced against the grain

Sauce:

1 1/2 cups chicken stock
2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)
2 tablespoons oyster sauce
2 teaspoons thin or supreme soy sauce
2 teaspoons sugar
1 teaspoon chicken powder
1/2 teaspoon sesame oil
Pinch kosher salt

Assembly:

1 1/2 cups high-heat cooking oil, such as peanut, canola or grapeseed oil
1 tablespoon plus 1 1/2 teaspoons julienned ginger
3 cloves garlic, minced
4 ounces baby bok choy, trimmed and quartered lengthwise
4 black Chinese mushrooms, soaked 30 minutes, stems discarded, tops sliced
3 scallions, 2 cut into 1-inch pieces, 1 sliced on the bias
Pinch ground white pepper

Directions

For the noodles: To steam the noodles, add 2 to 3 inches of water to a wok or deep skillet and bring to a boil. Put the noodles in a steamer basket in the wok, cover and steam until soft and pliable, 3 to 5 minutes. Spray the noodles with cooking spray and set aside.

For the chicken marinade: In a large bowl, combine the sesame oil, soy sauce, cornstarch, baking soda and salt. Add the chicken and massage the mixture into it. Let stand while you prep the sauce. 

For the sauce: Mix the chicken stock, cornstarch slurry, oyster sauce, soy sauce, sugar, chicken powder, sesame oil and salt together in a small bowl and set aside.

For the assembly: Heat a large wok or saucier (you want a pan that has a bowl shape to help shape your noodle cake) to high and add the cooking oil. When the oil hits 365 degrees F, spread an even layer of the chow mein noodles in the pan about 3 inches tall. Don’t disturb the nest for the first minute; afterward you can rotate to ensure even browning. Cook until light golden brown on the bottom, 3 to 5 minutes. Flip and cook until crispy and brown on the other side, another 3 to 5 minutes. Remove the noodle nest to a serving platter and reserve. Pour off the oil into a heatproof bowl and reserve.

To make the chicken and vegetable gravy, heat the same pan on high and add 3 tablespoons of the reserved cooking oil. Add the ginger and garlic and cook until light brown, about 30 seconds. Pour in the chicken and marinade and cook, folding in the mixture and scraping the pan, until the chicken is just cooked through but still moist, 2 to 3 minutes. Add the bok choy and once they begin to wilt, add the Chinese black mushrooms and cook about 1 minute. Give the sauce bowl a good stir and pour the sauce into the pan, followed by the 1-inch scallion pieces. Allow the sauce to come to a simmer and activate the slurry to thicken, about 30 seconds. Once thick, taste and adjust the flavors if necessary. Pour the gravy, chicken and vegetables over the noodle nest. Garnish with the white pepper and sliced scallions.

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How to Make Hong Kong-Style Chicken Chow Mein with Jet Tila | Ready Jet Cook | Food Network

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