Chinese Recipe: Chicken Chow Mein with ham, garlic and spring onions

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Ditch the takeaways for this quick and easy meal by pro-chef Ken Hom...

Chicken Chow Mein
Who better to turn to for Chinese recipe inspiration that Ken Hom, the master cook who's been serving up tasty dishes, writing cookbooks and appearing on the BBC since the 80s.

This traditional chicken dish (and takeaway favourite) will appeal to everyone at your Chinese New Year feast...

Ken Hom's Chicken Chow Mein

Serves: 4
Preparation time: 10 minutes, plus 10 minutes marinating
Cooking time: 20 minutes


225 g (8 oz) dried or fresh egg noodles
4 tbsp sesame oil
5 dried red chillis
100 g (4 oz) boneless skinless chicken breast, cut into fine shred 5 cm (2 in) long
2 ½ tbsp groundnut oil
1 tbsp finely chopped garlic
50 g (2 oz) mange tout, finely shredded
50 g (2 oz) Parma ham, or cooked ham, finely shredded
2 tsp light soy sauce
2 tsp dark soy sauce
1 tbsp Shaoxing rice wine or dry sherry
1 tsp salt
1/2 tsp freshly ground white pepper
½ tsp sugar
3 tbsp finely chopped spring onions

For the marinade:
2 tsp light soy sauce
2 tsp Shaoxing rice wine or dry sherry
1 tsp sesame oil
½ tsp salt
½ tsp freshly ground white pepper


Cook the noodles in a large pan of boiling water 3 -5 minutes, then drain and plunge them into cold water. Drain thoroughly, toss them with three teaspoons of the sesame oil and set aside.

Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes.

Heat a wok over a high heat. Add one tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 minutes and then transfer to a plate. Wipe the wok clean.

Reheat the wok until it is very hot, and then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir fry for10 seconds. Then add the mangetout and ham and stir fry for about 1 minute.

Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir fry for 2 minutes.

Return the chicken and any juices to the noodle mixture. Stir fry for about 3-4 minutes or until the chicken is cooked.

Add the remaining sesame oil and give the mixture a few final stirs. Turn it on to a warm platter and serve at once.

For tips on how to host the perfect Chinese New Year celebration, click here.

Will you be trying this? Leave a comment below to be in with a chance of winning a £100 goodie bag.



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