What is chicken chow mein?

Chicken Chow Mein indicates a fried noodle bowl made of chicken pieces. The term "chow mein" is Chinese for "fried noodles" and Chow Mein noodles can be soft or crunchy. Chicken is the most common meat used in a bowl, especially when it is prepared in western Chinese restaurants. In addition to chicken, many chefs also add various vegetables to Chow Mein, causing a bowl nutrition. As long as the noodle is ready by the frying method, the bowl is technically "chow mein" regardless of whether the noodles are crunchy or soft. The crispness is determined by the amount of oil used and the time for which the noodles are cooked. Softer noodles are fried in less oils for less time, while crispy noodles are cooked longer and more oil. The popularity of crispy versus soft noodles largely depends on the area in which Chow is ready.

Although noodles have to go through the frying process, the chef preparing soft chicken chow meinUsually begins with cooking noodles in the water. When the noodles are cooked, the chef begins to fry other ingredients. Strips or pieces of chicken fits into wok or pelvis and quickly fry into sufficient oil to bother the lower part of the pelvis. Some chefs prefer to listen to the chicken with spices or throw it into the marinade based on soy sauce, but other chefs simply add the chicken to the pan without any previous preparation.

vegetables can be added to the pan either before, or after chicken brown, depending on the type of vegetable and chicken size. Larger pieces of chicken take longer than a lot of vegetables and usually cook first, but crushed chicken chef quickly and sometimes added after many vegetables are already already smoked. Vegetables used in Chow Mein chicken differ depending on the individual preferences of the chef. Popular accessories include the side of Choy, mushrooms, water chestnuts, celery, carrots, onions, snow peas, broccoli, sweet peppers and beans sprouts.

howIle chicken and vegetables complete cooking, the chef adds in the pan of pre -boiled noodles. These noodles are fried for a few minutes with other ingredients, long enough to take a slightly stiffer texture without losing all flexibility. Finally, the cook adds the sauce. Chow Mein chicken sauce almost always contains soy sauce as a base and often contains a mixture of chicken broth and corn starch that creates a strong sauce capable of covering all ingredients. At this point, additional spices such as ginger and garlic can be added to increase the taste.

For crispy chicken chicken, noodle fry before any other ingredient. Instead of fast frying the noodle, the remaining oils at the end of the preparation are cooked deep chips of noodles in several inches of hot oil for a few minutes until they become fresh. Crispy noodles are removed from the pan and keep warm while the chicken, vegetables and sauce cook. Sometimes noodles are added back to the pan at the very end for againRiving, but the chef often decides to pour a mixed chicken mixture over crunchy noodles on a serving plate or plate.