Rather than the food, I probably have to begin with a bit about the chopstix. Everyone has novelty items (they do, don’t they?) in their kitchen and the chopstix are one of mine. I’m sure the others will come to light in due course. It’s a pity you can’t see the rather tasteful oriental bowl that my dinner was in but there we go – you’ll just have to trust me on that one!
As you can see, I made chicken chow mein for dinner. I had the sugarsnap peas and a red pepper (or two) lurking in the fridge and all the store cupboard ingredients to hand – I just needed some chicken. I usually put in bean sprouts but I then find half a bag of very sad (and inedible) looking sprouts in the fridge a week later!
This is a great dish to make the meat go a little further. It doesn’t have to be chicken – beef, pork or prawns would work equally well. I like to marinate the chicken in equal quantities of cornflour, soy sauce and Shaohsing Rice Wine – just enough to coat – for about half an hour before cooking.
While the meat is marinating, cook the noodles according to the instructions on the packet. When they’re cooked, rinse them in cold water and drizzle some sesame oil over – use your CLEAN fingers to ensure the noodles are covered but don’t drench them with oil or the finished dish will seem heavy. Next, slice your veg – you can use whatever you like or is seasonal.
Heat up the wok and add a little oil. Stir fry the chicken until cooked through then remove from the pan. Add a little bit more oil and stir fry the veg adding the ones that require the longest cooking first. If they start to stick don’t add any more oil, add a little water instead. As soon as they’re cooked, return the chicken to the pan and add the noodles and some soy sauce. As soon as the noodles and chicken are heated through, it’s ready to serve. 🙂