Meat & Poultry

How to Make Chicken Chow Mein at Home.

I’m a huge fan of Guyanese Style Chow Mein and while this is not such a recipe, you will see some similarities in this version. If you grew up in Jamaica, Guyana or Trinidad and Tobago (where Chinese Indentured Labourers “settled”) you grew up being exposed to excellent Chinese food, so it’s common for us to boast about our version of Chinese food.

2 lbs chicken breast (boneless)
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoon veg oil (divided)
1 medium onion (sliced)
2 cups bell peppers (rough chopped)
1/4 lb mushrooms (sliced)
3 cloves garlic (diced)
1/4 lb veg mix (kale, carrot, purple cabbage and brussels sprouts)
1 tablespoon grated ginger
1 tablespoon sweet chili sauce (optional)
1 tablespoon Hoisin sauce
1 Tablespoon Oyster sauce
1 tablespoon Mushroom Flavor Soy Sauce
1 package Chow Mein noodles | 1 teaspoon veg oil
1/4 cup water | 1 teaspoon Sesame Oil (add more?)

Note! Please use the video below as a guide to follow along as much more about the recipe is discussed there. If you want to add a kick to the Chow Mein, feel free to add a couple diced bird’s eye peppers or a teaspoon of your fave peppersauce. Should you want, you may marinate the chicken breast with a teaspoon of Caribbean Green Seasoning. I didn’t as explained in the video.

Heat 1 tablespoon of oil in a pan on a med/low flame. Season the chicken breast with salt and black pepper and add it to the pan. Cook for about 10-12 minutes (until fully cooked) and then set aside to cool. Be sure to flip them every 3 minutes while cooking so they cook evenly. I used chicken breast, but thighs are an excellent option as well.

As mentioned in the video I used a Guyanese style noodles for this recipe. Basically I cooked it according to the package instructions, except I cut back the cook time as explained in the video. As you drain it, rinse the noodles with cold water. Drain, then mix in one teaspoon of veg oil and toss. This will stop the cooking process and stop the noodles from clumping. Set aside.

Let’s create the sauce we’ll be using to pull everything together. In a bowl combine the Hoisin, Oyster and Soy sauces. Then add the grated ginger and Sweet Chili sauce. You may leave out that sweet chili sauce if you want, but may I recommend that you put 1 teaspoon of white sugar.

Heat the remaining 2 tablespoons of oil in a wide pan or wok on a medium flame, then add the onion, bell peppers and sliced mushrooms. Stir well and if you’re using a wok, make use of the side of the work to spread things out so they cook evenly.

I cheated and used a pre-packaged bag of vegetable mix (rinsed). But you may opt to use any vegetables you have on hand or prefer. Typically I’d use chopped cabbage, scallions and broccoli. After 3 minutes, you may add the other vegetables and stir well. Add the garlic at this point as well, so we don’t risk burning it.

2 minutes after adding the vegetable mix, create an opening in the center of the wok and pour in the sauce mix we created. Swish around 1/4 cup of water in the same sauce bowl to rinse it and pour into the wok. We’re essentially heating the sauce.

Slice the chicken and add it to the wok, give everything a good mix at this point.

After a minute or so, add the precooked noodles to the wok and again, mix well!

After 2-3 minutes everything should be heated through and coated with the wicked sauce we created. You’ll notice that the only salt we added was when we cooked the chicken. The sauces we combine will have a sodium element to them, so this is when you should taste the Chow Mein and adjust the salt to your liking. I forgot to mention that when we added the onion etc to the wok, you may add 1/2 teaspoon white pepper if you wanted. I’m not a fan of white pepper.

It’s important that you prep your ingredients in advance as this is a quick dish to put together. As you turn off the stove, drizzle on the Sesame oil and give it a final stir.

Seafood

A Quick Shrimp Stir Fry.

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One of my weaknesses when it comes to food when I’m on the islands is definitely Chinese. I just love the unique way through the years our “chinee” food evolved to what it is today. Be it the use of local ingredients or the influence of the many other culture/races that make up Trinidad and Tobago, but I assure you that you will not find the same sort of Chinese dishes elsewhere (taste). I guess Trinbagonians will also the say the same thing about KFC ?

As a youth Saturdays my dad would take me and my brother to see Kung Fu movies in San Fernando and besides being excited about seeing all the fighting scenes we’d try to emulate when we got home (on each other), it also meant food from some of the popular Chinese restaurants on Mucurapo (sp) street. There’s this sort of rum shop/restaurant on the corner or Lord and Mucurapo street, which I still visit to this day as they have the best fried pork (Chinese style) I’ve ever had. With just the right amount or fat and crispy skin that goes well with the pepper sauce they top the sandwiches with. All on “hops” bread.

Yes, the cuisine of Trinidad and Tobago and many of the Caribbean islands are heavily influenced by the Chinese, in case you’re wondering why you’re finding a stir fry recipe on this site. Over the coming months I try my best to share some of those dishes I grew up craving.

You’ll Need…
1/2 lb shrimp (peeled/deveined)
1 clove garlic minced
1/2 teaspoon minced ginger
3 tablespoon vegetable oil
1 carrot sliced thin
cabbage
christophene (“chocho” to my Jamaican friends)
snow peas
bell peppers (orange, green and red – anything to add some colour)
mushroom
baby pak choi (bok choi)
large onion
3 tablespoon soya sauce (dark)
1 teaspoon sesame oil
1 tablespoon Oyster sauce
1 tablespoon Hoisin sauce
1 teaspoon hot sauce (optional – to give it a kick)
fresh ground white pepper (optional)

* You can control what vegetables you add and how much you actually use. In this recipe I used about 1 1/2 cups of each and I tried my best to cut them in similar sizes so they cook uniformly. The finished dish could easily be enough for about 4-5 people using my recipe.

* It’s very important that you have everything prepped, including the sauce mixture before you gets started. I’d also like to mention that since I’m using soy sauce I didn’t have the need to add any additional salt to the dish, but this is entirely up to you as I’m sure your love for salt will be different than mine.

Start by prepping the vegetables and shrimp (peel and devein). Remember to try and keep the vegetables the same size when dicing.

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I forgot to take a pic of the cleaned shrimp, but we’re ready to get started. I was hyped at using my new wok for the first time. Heat 1 tablespoon of the vegetable oil in the wok or pan on fairly high heat, then add the shrimp. Cook for a couple minutes then remove from the wok. Add the additional 2 tablespoons of  oil and toss in the onion, garlic and ginger. Let that cook till the onion is soft (about 2-3 minutes). The entire kitchen should already start smelling good.

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Now it’s time to add all the other ingredients (vegetables) and stir as you add to allow everything to hit the bottom of the wok and start cooking. Let it cook for 3-4 minutes, then add back the shrimp and fresh ground white pepper if you have some.

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In a small bowl I added the soy, Oyster and Hoisin sauces, as well as the Sesame oil and pepper sauce, gave it a good stir with a whisk, so now I can pour it over the vegetables and stir well. Basically all you’re doing now is heating the sauce and allowing it to coat all those wonderful vegetables. I like my stir fry with a bit of a crunch, so I don’t cook it much longer than this. So about 2-3 minutes after I add the sauces I remove it off the heat. Remember to check for salt.

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If shrimp is not your thing, you can certainly use chicken or go vegetarian. I think I saw some vegetarian oyster and hoisin (simulated flavor thing) in the local Asian store I went to. I had a huge plate of this immediately after it was done, as the longer it stay in the pot or if you cover after making, it will continue cooking and go soggy. Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

happy cooking

Chris…