Chicken Chow Mein - Easy steps on how to cook like a chef

I've been trying to find a good chicken chow mein recipe for a while now to be able to make it at home, as it's one of my favorite dishes from take away. Quick and easy, simple and fragrant, I simply love to eat chow mien at least once a week. From what I read in the encyclopedia is that Chow mein are stir-fried noodles, the name being the romanization of the Taishanese chāu-mèing. The dish is popular throughout the Chinese diaspora where it would appear on the menu of Chinese restaurants. This special dish is the easiest and best chicken chow mein noodles you’ll ever make. Healthy, budget-friendly and a zillion times better than takeout!

Nowadays chow mein is so popular that people know about it's existence even around the Mediterranean. There are two main kinds of chow meins available on the market:

• Steamed chow mein, and
• Crispy chow mein, also known as Hong Kong style chow mein

How to prepare an awesome Chicken Chow Mein

Marinate the chicken: Combine the 2 teaspoons soy sauce, rice vinegar, and sesame oil in a small bowl. Add the sliced chicken, and toss to completely coat. Set aside while you cook the noodles. Cook the chow mein noodles according to package directions, drain well, and set aside. Heat half of the oil (1 tablespoon) in a very large skillet or wok. When is is very hot, but not smoking, add the chicken mixture, and stir fry until the chicken is cooked through. Remove the chicken to a plate, set aside and keep warm. Add the rest of the oil to the skillet, then add the cabbage, bok choy, water chestnuts and garlic; stir fry for a couple of minutes until the vegetables begin to wilt. Add the noodles, and continue to cook until the noodles are hot, and well combined with the vegetables.

Add the soy sauce and oyster sauce, toss to combine. Add the chicken, toss to combine. Transfer the chow mein to a serving platter, and top with the chopped green onions. Serve immediately.

Chow Mein with spicy Sriracha flavor

Ingredients (from 3 to 4):

2 teaspoons soy sauce (I use low sodium)
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 boneless skinless chicken thighs, cut into very thin slices
12 ounces chow mein noodles (the soft kind found fresh, not the hard crunchy ones)
2 tablespoons cooking oil
1 small napa cabbage, sliced into 1 inch strips
2 baby bok choy, sliced into 1 inch strips
5 ounces water chestnuts, sliced
2 garlic cloves, chopped
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 green onions, chopped

Dim Sum made easy - A great Dim Sum recipe from Hong Kong

The unique culinary art of Dim Sum originated in China many hundreds of years ago. According to some sources the first Dim Sum was made 2,500 years ago, as evident in the poetry and music of that time.

Although Dim Sum is inextricably linked to Cantonese cuisine, some people believe that Dim Sum actually did not originate in Canton. The first Dim Sum is believed to have been made in Northern China and has changed and developed enormously over the centuries. The names of these little delicacies have also gradually changed. Originally it was an exclusive luxury made for the Emperor and his family, but it was also enjoyed by the wealthy. Eventually it was also served in tea houses, particularly the busy tea houses along the famous Silk Road. In the early 20th century there were many developments in the world of Dim Sum. The descendants of the Manchurian empire did not need to work so to pass the time they frequented eating and drinking establishments. Tea houses and restaurants vied with each other for business by offering Dim Sum in ever increasing varieties.

Traditional steamer made of Bamboo

Nowadays Dim Sum is an integral part of Chinese culture, and is widely appreciated in many other Asian countries. The filling, pastry and shape depends on the region and climate from which it originates. The tastiest and best, according to many, comes from Southern China, Canton and Hong Kong. Eating Dim Sum at a restaurant is usually known in Cantonese as going to "drink tea" (yum cha), as tea is typically served with Dim Sum. I personally love Dim Sum, can't get tired from eating Dim Sum on Weekends, a great alternative to western food which allows you to gather with your loved ones. The cheapest and one of the most delicious Michelin star Dim Sum Restaurants in Hong Kong is Tim Ho Wan.

A Shumai with pork at a market in Hong Kong

How to make Har Gow

A typical Dim Sum eatery, Sam Hai Yat in Hong Kong and daily early morning struggle to make the perfect dim sum. The interesting documentary ''The Art of Dim Sum'' introduces the art of making Dim Sum by Dim Sum masters in Hong Kong.

Preparation method

Book written by Ellen Leong

For the dips, place the soy sauce, sesame oil and one of the chopped red chilies into a clean bowl and

whisk together. Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chili into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl.

For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly. Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges.

Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately.

To serve, place the dim sum onto a serving plate with both bowls of dips alongside.