INGREDIENTS:
- Chicken Thighs, boneless and skinless, 250 grams
- Shrimp peeled and deveined, 400 grams
- Egg Noodles or Spaghetti 300 grams
- Bell Pepper 1/2 sliced
- White Pepper Powder 1/2 tsp
- Salt to taste
- Mushrooms 1 cup sliced
- Onion 1/2 large, sliced
- Garlic Cloves 4-5 minced
- Light Soy Sauce 1 tbsp
- Oyster Sauce 1 tbsp
- Vegetable Oil 4 tbsp
- Garlic Cloves 5-6 minced
FOR SAUCE MIXTURE:
- Light Soy Sauce 2 tbsp
- Dark Soy Sauce 1 tbsp
- Vegetarian Oyster Sauce 2 tbsp
- Sesame Oil 1 tsp
- Sugar 1 tsp
- 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.
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