Chicken Chow mein
posted by Dinesh Soni 

Makes 4 servings

Table salt
1  teaspoon
Vegetable oil
1/4  Cup
Egg noodles
200  Grams
Baby corn cobs, halved
Egg, beaten
Garlic cloves, sliced
Fresh ginger piece, peeled and chopped
1  Inch
Red onion, peeled and sliced
1  medium
Fresh button mushrooms, halved
Red capsicum, seeded and cut into juliennes
1  medium
Boneless chicken breast, boiled and shredded
Light soy sauce
2  teaspoons
Sesame oil
1  teaspoon
Toasted sesame seeds
1  tablespoon
This chicken and noodle dish is so very delicious that you will never tire of it

It was considered to be fashionable a decade ago if someone served Indo Chinese at parties or wedding banquets….that too at live counters where the food is prepared in front of the guests…now the Indian palate has moved on to discover newer pastures with Indo Mexican, Indo Italian all having passed through their popular eras. Chicken Chowmein still remains a favored dish on many restaurant menus.
  1. Place a deep non stick pan over medium heat and add 6 cups (1.2 lt) water, ½ teaspoon salt and 1 tablespoon oil and bring it to boil.  Add the noodles and cook for 8 minutes or till almost done. Drain into a colander. Refresh in cold water, drain again and spread on a large plate to cool.
  2. Place another non stick pan over medium heat and add 1 cup (200 ml) water and bring it to a boil. Add the baby corn and blanch in boiling water for 2 minutes. Drain in a colander, refresh in cold water and set aside.
  3. Place a non stick frying pan on medium heat and pour in 1 teaspoon oil.  Add the beaten egg and stir to scramble it.  When done set aside in a small bowl.
  4. Place a non stick wok over medium heat and pour the remaining oil. When small bubbles appear at the bottom of the wok, add the garlic, ginger and onion and sauté for 2-3 minutes.
  5. Add the baby corn, mushrooms and capsicum and sauté for 2-3 minutes. Add the chicken and continue to sauté for 1 minute more.
  6. Add the soy sauce and remaining salt and stir well.
  7. Add the noodles and sesame oil and toss. Add the scrambled egg and toss again. Reduce heat to low and cook for 2-3 minutes or until the noodles are heated through. Transfer into a serving bowl.
  8. Serve hot, garnished with toasted sesame seeds.

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