Chicken W Choy Sum Chow Mein Recipe

Prep noodles

Bring a large pot of water to a boil. Add the egg noodles and cook according to package instructions until just al dente (usually 2–4 minutes for fresh, 5–7 for dried). Drain and rinse briefly under cold water to stop cooking. Toss with 1 teaspoon neutral oil to prevent sticking and set aside.

Make sauce

In a small bowl whisk together chicken broth, 3 tbs light soy sauce, oyster sauce, sesame oil, cornstarch, and sugar until cornstarch is fully dissolved. Set aside.

Combine the thinly sliced chicken with shaoxing wine, 1 tsp light soy sauce, 1 tsp cornstarch and 1 tsp white pepper in a bowl. Toss to coat and let marinate for 10–15 minutes while you prep vegetables. This will tenderize the meat and give a glossy finish when cooked.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add the marinated chicken in a single layer. Stir-fry until just cooked through and lightly browned, about 2–3 minutes. Remove chicken to a plate and reserve any juices in the wok.

Wipe wok if necessary and return to high heat. Add remaining 2 tbs vegetable oil. When oil is shimmering, add minced garlic and ginger and stir for 10–15 seconds until fragrant but not burned.

Add sliced onion and julienned carrot. Stir-fry 1–2 minutes until they begin to soften but still have some bite.

Add the bok choy (or choy sum) and the white parts of the green onions. Stir-fry 1–2 minutes until the greens are bright and just tender. If the pan becomes dry, add 1–2 tbs water to create steam and help wilt the greens.

Return the cooked chicken and any accumulated juices to the wok with the vegetables. Give the pre-made sauce a quick stir (cornstarch may settle) and pour it over the chicken and vegetables. Stir to combine and bring sauce to a simmer; it should thicken and glaze the ingredients in about 30–60 seconds.

Add the drained noodles to the wok. Using tongs or two spatulas, toss the noodles with the saucy chicken and vegetables until evenly coated and heated through, about 1–2 minutes. If mixture seems dry, add up to 2 tbs chicken broth or water.

Taste and adjust seasoning with 1 tbs light soy sauce (if you prefer saltier) and 1 tsp toasted sesame oil. Season with 1/2 tsp salt and 1/4 tsp black pepper or to taste. Toss in the green parts of the scallions and mix once more.

Transfer to a serving platter and serve immediately while hot.