Skip to main content

Shrimp and Chicken Chow Mein

 INGREDIENTS:

  1. Chicken Thighs, boneless and skinless, 250 grams
  2. Shrimp peeled and deveined, 400 grams
  3. Egg Noodles or Spaghetti 300 grams
  4. Bell Pepper 1/2 sliced
  5. White Pepper Powder 1/2 tsp
  6. Salt to taste
  7. Mushrooms 1 cup sliced
  8. Onion 1/2 large, sliced
  9. Garlic Cloves 4-5 minced
  10. Light Soy Sauce 1 tbsp
  11. Oyster Sauce 1 tbsp
  12. Vegetable Oil 4 tbsp
  13. Garlic Cloves 5-6 minced

FOR SAUCE MIXTURE:

  1. Light Soy Sauce 2 tbsp
  2. Dark Soy Sauce 1 tbsp
  3. Vegetarian Oyster Sauce 2 tbsp
  4. Sesame Oil 1 tsp
  5. Sugar 1 tsp
  6. Black Pepper Powder 1/2 tsp 

METHOD:

Serving Size: 4-5

Boil a pot of water for noodles. Cook them until al dente and strain immediately. Reserve 1 cup of the noodle water.

In a small mixing bowl, whisk all the ingredients for the sauce mixture along with 1 cup of noodle water.
 
Slice chicken thigh into thin strips and add to a mixing bowl with light soy sauce, oyster sauce, and white pepper powder. Mix well and leave to marinate for 30 minutes.

Season the shrimp with salt and white pepper powder in a mixing bowl and set aside.

Heat a large wok over high heat and add 1 tbsp oil. Spread shrimp evenly and sear them for 30 seconds to 1 minute. Turn off the heat and remove them to a plate. Set aside.

In the same wok, heat 1 tbsp oil and place the marinated chicken pieces. Stir fry until brown and nicely cooked. Remove and set aside.

Heat 2 tbsp oil in the same wok and add the minced garlic. Sauté for 1 minute, and then add sliced onion, red bell pepper, and mushroom. 

Sauté for 2–3 minutes, or until the bottom of the wok appears dry and the moisture has completely evaporated.

Add the cooked chicken, shrimp, and noodles. Mix well and stir-fry over high heat for a few seconds. 

Lower the heat and add the sauce and drizzle sesame oil. At this stage taste and adjust the seasoning. Toss and sauté over high heat for 2-3 minutes.

Transfer to a serving plate and garnish with sesame seeds.

Serve shrimp and chicken chow mein immediately and enjoy.







 



Comments

Popular posts from this blog

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...