Posie’s Place

I love chicken chow mein, the combination of egg noodles and chicken for me is heavenly.

There is a certain ingredient which many of the Chinese restaurants in Glasgow add to their chicken chow mein which gives it a very particular flavour and until the other night I had absolutely no idea what it was.

Chinese Black Vinegar!!!! That’s definately the special ingredient. So for my attempt at a Chow Mein Glasgow style I based my sauce on the Kung Pao sauce from the other night.

I was delighted with the result, the end product was delicious and as close as I think I will ever get to my favourite chow mein without catching two airplane’s back to Glasgow to pop to Sun City or Night Palace.

CHICKEN CHOW MEIN - GLASGOW STYLE

Serves 1-2

INGREDIENTS

For the marinade

• 2 Tbsp Oyster sauce
• 1 Tbsp Cornflour
• 1 Egg white

For the sauce

• 60ml Chinese black vinegar
• 60ml Reduced fat chicken stock
• 3 Tbsp Rice wine
• 2 Tbsp Hoisin sauce
• 1 Tbsp Light soy sauce
• 2 Tsp Chilli garlic sauce

Other ingredients

• 1 Skinless Chicken breast, sliced
• 1 Large onion, sliced
• 4 Cloves Garlic, finely chopped
• 2 Cups Beansprouts
• 100g Dried Egg noodles
• 2 Tsp Cornflour dissolved in 1 Tbsp water
• Vegetable oil

PREPARATION

1. Mix the egg white, oyster sauce and cornflour until well combined. Add the chicken and allow to marinade for at least 30 minutes.
2. Add the dried egg noodles to boiling water and simmer for 4 minutes, remove from the heat and rinse thoroughly in cold water to prevent further cooking.
3. Add the chicken to the wok and stir fry for minutes, remove the chicken and set aside. Clean out the wok.
4. Allow the wok to get smoking hot again and add a little oil followed by the sliced onion, fry the onion for a minute and then add the garlic, continue to stir fry for a further minute.
5. Add the chicken and the beansprouts and continue to cook for a further minute and then add the drained noodles.
6. Combine the noodles thoroughly with the rest of the ingredients and then add the sauce, bring to the boil and add the cornflour and water solution.
7. Continue to cook stirring well until the sauce has reached the desired consistency.

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