Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
hzrt8w

Pictorial: Soy Sauce Chow Mein with Chicken

Recommended Posts

Soy Sauce Chow Mein with Chicken (豉油王鸡丝抄麺 )

There was a question about "Soy Sauce Chow Mein" brought up on this board. I have decided to show you my way of making this dish. I also have decided to cook it with some shredded chicken meats. You may use sliced beef, peeled shrimp, sliced BBQ pork or other meats of your choice. The process is very similar. Or leave it as plain soy sauce chow mein. They all taste wonderful.

CAUTION: The sequences shown illustrated using cooking wine over a pan of hot oil to induce a flame. If you have poor ventilation or do not want to risk fire hazards, skip the part of using cooking wine.

Serving Suggestion: 2 to 3

gallery_19795_1938_7575.jpg

Main ingredients:

Cantonese egg noodles, 1 piece of boneless chicken breast (about 1/2 to 3/4 lb), 1/2 of a small onion, 2 green onions, bean sprouts (only a handful).

gallery_19795_1938_1266.jpg

If the noodles are curled up into fist-size balls, use about 4 to 5 of them (about 1/2 to 3/4 lb). Uncoil and shake the noodles with your fingers. Make them a little bit fluffy.

gallery_19795_1938_17019.jpg

Take the chicken breast. Trim off the fat. Cut up the meat into long and narrow strips.

gallery_19795_1938_755.jpg

Use a small mixing bowl to marinate the chicken meat.

Use 1 tsp of ground white pepper, 2 tsp of sesame oil, 1 tsp of ShaoHsing cooking wine, 2 tsp of light soy sauce, and 1 tsp of corn starch. Mix well. Set aside to marinate for at least 20 minutes.

gallery_19795_1938_20185.jpg

Meanwhile, boil a small pot of water. When the water is boiling, add the noodles to the pot. Cook the noodles until el dante. Cooking time depends on the types of noodles used. If those are fresh noodles, which cook very fast, only 1 to 2 minutes. If those are dried noodles, it may take up to between 5 to 10 minutes. Adjust your cooking time accordingly. Do not overcook the noodles. Immediately remove the noodles and put them on a strainer. Run them under cold water and drain.

gallery_19795_1938_4309.jpg

(Set noodles on a strainer and drain well.)

gallery_19795_1938_15836.jpg

Prepare the other ingredients: Cut 1/2 onion into small wedges. Cut the green onions diagonally (trim the ends). (Not shown: wash and drain the bean sprouts). Use a small bowl, mix 3 tsp of light soy sauce (for saltiness) and 3 tsp of dark soy sauce (for rich flavor). Prepare about 1 to 2 tsp (no more) of ShaoHsing cooking wine (shown contained in the bottle cap).

gallery_19795_1938_33093.jpg

Use a pan/wok, set for high heat over the stove. Use about 2 tblsp of cooking oil to velvet the marinated chicken. Cooking until the meats show no more pink color. Remove.

Note: The following sequences of photos occurred during a very short time frame. The technique is important. So I have slowed down the process for you, frame by frame.

gallery_19795_1938_17130.jpg

Start with a clean pan/wok. Set for high heat over the stove. Add a generous amount of cooking oil, about 3 to 4 tblsp. Keep heating up the pan/wok until the oil start fuming. Don't start prematurely or else you won't achieve the desired taste. You have to do the following 5 steps very quickly.

gallery_19795_1938_15329.jpg

First: add the wedged onions and sliced green onions onto the pan. Stir for about 3 seconds. Immediate add the capful of cooking wine. CAUTION: This will induce a big flame. If you don't have good ventilation or do not want to risk fire hazards, skip the cooking wine.

I tried to take a picture of the flame. But during the half a second that it flared up, the flame overexposed the image. I ended up with a picture where every looked dark.

gallery_19795_1938_40580.jpg

Second: The flame will last for only about half a second. When it has subsided, immediately add the bowl of light soy and dark soy sauce mixture.

gallery_19795_1938_25254.jpg

Third: The mixed soy sauce will boil almost instantly. That's a desireable effect. Stir once very quickly.

gallery_19795_1938_13634.jpg

Fourth: Immediately, add the noodles to the pan.

gallery_19795_1938_26738.jpg

Fifth: Also add the bean sprouts.

gallery_19795_1938_28957.jpg

Stir the noodles and bean sprouts and toss. Make sure that the soy sauce is evenly distributed in the noodles. Cook for about 1 to 2 minutes.

gallery_19795_1938_39013.jpg

Re-add the chicken shreds to the pan. Stir-fry for another minute or 2.

gallery_19795_1938_16666.jpg

Finished. (Note: the quantity shown here is about half of the quantity made.)


Edited by hzrt8w (log)
  • Like 1

Share this post


Link to post
Share on other sites

Nice! The pics really make it easy to understand.

What is the purpose of the light and dark soy sauce mixture? Why not just only one or the other?

How hot does your burner get? Mine is regrettably weak and it is not really possible to do true stir fry on it. I noticed that there is not much browning on your chicken. Perhaps you suffer from the same problem? Alas, we make do.

Share this post


Link to post
Share on other sites
What is the purpose of the light and dark soy sauce mixture? Why not just only one or the other?

How hot does your burner get? Mine is regrettably weak and it is not really possible to do true stir fry on it. I noticed that there is not much browning on your chicken. Perhaps you suffer from the same problem? Alas, we make do.

Thanks Kent. I mix the soy because I want saltiness and the "light" flavor from the light soy sauce, and the richness of the dark soy sauce. If you want to use only one, use dark soy sauce. Do not use only light soy sauce to make this dish.

Re: Burner... Mine can get pretty hot, but cannot sustain the high temperature (gas stove, only 1 ring).

Re: Not much browning on the chicken... that's by choice. You can brown it a bit longer if you like. My wife refuses to eat anything that's burnt.

Share this post


Link to post
Share on other sites

I know what we're having for dinner tomorrow night! Thank you, hzrt8w.

Share this post


Link to post
Share on other sites

That really looks great!

How crispy do the noodles end up?

Share this post


Link to post
Share on other sites
How crispy do the noodles end up?

This style of noodle: Soft. Not crispy at all. If I make the Cantonese style chow mein (with gravy), then I won't boil the noodle first. They will be pan-fried in oil first (to crispy and brown, maybe a little bit dark brown). Then stir-fry the vege/meat with the sauce to pour on top.

Share this post


Link to post
Share on other sites

Yeah, the Cantonese Chow Mein is what I get at Congee Village here in Manhattan.

So what style of Chow Mein did you present here?

Share this post


Link to post
Share on other sites

Terrific work documenting your process! I'm impressed that you were able to take a picture of the flame at all, even if the image wound up overexposed--that's some tricky camera/cookery juggling.

Plus it looks totally yummy and I'm learning stuff. :smile:

Share this post


Link to post
Share on other sites
So what style of Chow Mein did you present here?

Also Cantonese.

In Cantonese cooking, there are basically 2 styles:

乾炒, Gon Chow [Cantonese], gan1 chao3 [Mandarin] - meaning "dry stir-fry". This style uses dark soy sauce as a base to stir-fry noodles. The result is a dry, dark-shiny looking fried noodles dish.

濕炒, Sup Chow [Cantonese], shi1 chao3 [Mandarin] - meaning "wet stir-fry". This style first pan-fry the noodles to crispy brown. Then cook the meats and vegetables separately, gathered with a sauce (typically chicken broth plus oyster sauce and soy sauce), the pour the mixture on top of the crispy brown noodles. The hot sauce will soften the noodles a bit. The result looks like a regular meat-vegetable stir-fried dish, with the softened crispy noodles as a bed.

Share this post


Link to post
Share on other sites

Thank you SO much for the 'flaming' rice wine tip :biggrin: I used it just where you showed to make a (well, my own odd) version of Hokkien Mee. I think it made a good difference...and it certainly made the kitchen so fragrent!!!

Thanks!!!

Share this post


Link to post
Share on other sites
Thank you SO much for the 'flaming' rice wine tip  :biggrin:  I used it just where you showed to make a (well, my own odd) version of Hokkien Mee. I think it made a good difference...and it certainly made the kitchen so fragrent!!!

Fengyi: I am glad that you find this useful. Dashing in some Shao Hsing cooking wine on a wok to induce a flame is a very common technique in Cantonese stir-fries. In Chinese, it's called 贊酒.

Share this post


Link to post
Share on other sites

This was my try at the noodles:

though I had to substitute a ton i.e. no bean sprouts or scallions - substituted some green peppers and asparagus

other things were kept samegallery_35162_2589_62837.jpg

it was awesome...

Share this post


Link to post
Share on other sites
This was my try at the noodles:

though I had to substitute a ton i.e. no bean sprouts or scallions - substituted some green peppers and asparagus

other things were kept same%7Boption%7D

That looks very good, liv4fud. Thanks for sharing your result.

Share this post


Link to post
Share on other sites

Wow, just started reading this forum and wanted to tell you that your pictures, instructions, and dishes look outstanding. Thank you so much for sharing these.

Share this post


Link to post
Share on other sites

Is there a way to "flame" the wine if you're stuck with an electric cooktop? (all manner of jokey answers come to mind, all of which would render the skillet contents inedible)

Share this post


Link to post
Share on other sites

Contary to logic, dark soy is sweeter than light soy. So a mixture of both will get some sweetness and saltiness but most important of all the color of the dark soy will dominate.

You can try to light it using a long gas lighter.


Edited by His Nibs (log)

Share this post


Link to post
Share on other sites

You can try to light it using a long gas lighter.

Thanks! The chicken is marinating as I type this! Yummmm...

Share this post


Link to post
Share on other sites
Contary to logic, dark soy is sweeter than light soy. So a mixture of both will get some sweetness and saltiness but most important of all the color of the dark soy will dominate.

You can try to light it using a long gas lighter.

I agree that dark soy sauce would have a better color.

I think the key to the "flame" is having a intense and sustained heat source and not so much of an initial ignition. If one uses an electric stove, I am not sure if the heat is intense enough to help the cooking wine ignite and flare up. For example, I haven't tried it but I don't think one can ignite the ShaoHsing cooking wine at room temperature (not high enough alcohol content).

Share this post


Link to post
Share on other sites
I think the key to the "flame" is having a intense and sustained heat source and not so much of an initial ignition.  If one uses an electric stove, I am not sure if the heat is intense enough to help the cooking wine ignite and flare up.  For example, I haven't tried it but I don't think one can ignite the ShaoHsing cooking wine at room temperature (not high enough alcohol content).

Having attempted flaming the wine and getting about as much flash as is omitted by the standard 4-watt nightlight, I think you're right on the money. I made this recipe in a giant cast-iron dutch oven for the heat retention capabilities, and the next time I try it, I'll cook the contents covered for a few minutes to gain a couple degrees before adding the wine...I think this is probably my only option.

Still, it tasted great! (as your recipes always do!)

Share this post


Link to post
Share on other sites

Wow this was fantastic! I made it last night using a high pressure wok burner, and it worked fantastically!

The alcohol burning off was quite cool too..!

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By liuzhou
      We are all used to unami now. Maybe it's time to consider gan. Particularly found in teas, but also in other foods. An interesting article from a great magazine.
       
      Going, going gan
    • By liuzhou
      I’m an idiot. It’s official.
       
      A couple of weeks back, on another thread, the subject of celtuce and its leafing tops came up (somewhat off-topic). Someone said that the tops are difficult to find in Asian markets and I replied that I also find the tops difficult to find here in China. Nonsense. They are very easy to find. They just go under a completely different name from the stems – something which had slipped my very slippery mind.
       
      So, here on-topic is some celtuce space.
       
      First, for those who don’t know what celtuce is, let me say it is a variety of lettuce which looks nothing like a lettuce. It is very popular in southern mainland China and Taiwan. It is also known in English as stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce. In Chinese it is 莴笋 wō sǔn or 莴苣 wō jù, although the latter can simply mean lettuce of any variety.

      Lactuca sativa var. asparagina is 'celtuce' for the technically minded.
       

       
      Those in the picture are about 40 cm (15.7 inches) long and have a maximum diameter of 5 cm (2 inches). The stems are usually peeled, sliced and used in various stir fries, although they can also be braised, roasted etc. The taste is somewhere between lettuce and celery, hence the name. The texture is more like the latter.
       
      The leafing tops are, as I said, sold separately and under a completely different name. They are 油麦菜 yóu mài cài.
       

       
      These taste similar to Romaine lettuce and can be eaten raw in salads. In Chinese cuisine,  they are usually briefly stir fried with garlic until they wilt and served as a green vegetable – sometimes with oyster sauce.
       
      If you can find either the stems or leaves in your Asian market, I strongly recommend giving them a try.
    • By Duvel
      “… and so it begins!”
       
      Welcome to “Tales from the Fragrant Harbour”!
      In the next couple of days I am hoping to take you to a little excursion to Hong Kong to explore the local food and food culture as well as maybe a little bit more about my personal culinary background. I hope I can give you a good impression of what life is like on this side of the globe and am looking very forward to answering questions, engaging in spirited discussions and just can share a bit of my everyday life with you. Before starting with the regular revealing shots of my fridge’s content and some more information on myself, I’d like to start this blog and a slightly different place.
      For today's night, I ‘d like to report back from Chiba city, close to Tokyo, Japan. It’s my last day of a three day business trip and it’s a special day here in Japan: “Doyou no ushi no hi”. The “midsummer day of the ox”, which is actually one of the earlier (successful) attempts of a clever marketing stunt.  As sales of the traditional winter dish “Unagi” (grilled eel with sweet soy sauce) plummeted in summer, a clever merchant took advantage of the folk tale that food items starting with the letter “U” (like ume = sour plum and uri = gourd) dispel the summer heat, so he introduced “Unagi” as a new dish best enjoyed on this day. It was successful, and even in the supermarkets the sell Unagi-Don and related foods. Of course, I could not resist to take advantage and requested tonight dinner featuring eel. Thnaks to our kind production plant colleagues, I had what I was craving …
      (of course the rest of the food was not half as bad)

      Todays suggestion: Unagi (grilled eel) and the fitting Sake !
       

      For starters: Seeweed (upper left), raw baby mackerel with ginger (upper right) and sea snails. I did not care for the algae, but the little fishes were very tasty.
       

      Sahimi: Sea bream, Tuna and clam ...
       

      Tempura: Shrimp, Okra, Cod and Mioga (young pickled ginger sprouts).
       

      Shioyaki Ayu: salt-grilled river fish. I like this one a lot. I particularly enjoy the fixed shape mimicking the swimming motion. The best was the tail fin
       

      Wagyu: "nuff said ...
       

      Gourd. With a kind of jellied Oden stock. Nice !
       

      Unagi with Sansho (mountain pepper)
       

      So, so good. Rich and fat and sweet and smoky. I could eat a looooot of that ...
       

      Chawan Mushi:steamed egg custard. A bit overcooked. My Japanese hosts very surprised when I told them that I find it to be cooked at to high temperatures (causing the custard to loose it's silkiness), but they agreed.
       

      Part of the experience was of course the Sake. I enjoyed it a lot but whether this is the one to augment the taste of the Unagi I could not tell ...
       

      More Unagi (hey it's only twice per year) ...
       

      Miso soup with clams ...
       

      Tiramisu.
       

      Outside view of the restaurant. Very casual!
      On the way home I enjoyed a local IPA. Craft beer is a big thing in Japan at the moment (as probably anywhere else in the world), so at 29 oC in front of the train station I had this. Very fruity …

       
      When I came back to the hotel, the turn down service had made my bed and placed a little Origami crane on my pillow. You just have to love this attention to detail.

    • By Soul_Venom
      The best Chinese food restaurant I have ever been to is a place called the Imperial Buffet in Aberdeen SD. Their General Tso's is unlike the Tso's anywhere else. The closes comparison I could make is the Orange Chicken at the Panda Garden only 3x better. Their Lo-Mein Noodles are done with the skill of a master Italian pasta chef & perfectly seasoned. They also used to do a mean fried squid. I say used to because they had it when I lived in Aberdeen from 02-04 but didn't when I visited in 15'. One of their other discontinued specialties was a dish advertised as 'Golden Fried Cauliflower'. Note, this was NOT a breaded product. The cauliflower was cooked as though it had been boiled perfectly. It was not greasy as I recall but was a golden orange color as was the sauce it was evidently cooked in. I never could identify the flavors in that sauce. I wish I could describe it better but it has been well over a decade since I had it. Is anyone familiar with it or something similar? I can't seem to find anything like it online & all my searches just bring up links to breaded deep-fried crap.
  • Recently Browsing   0 members

    No registered users viewing this page.

×