Chicken and Bok Choy Chow Mein | How To Make Chicken Chow Mein At Home

—Ingredients(4-6 servings)—
16 oz/450 g fresh chow mein noodle

1/4 tsp sugar
1/4 tsp salt
10.58 oz/300 g bok choy
1 tsp rice wine

5.29/150 g chicken
1/4 tsp soy sauce
1/4 tsp dark soy sauce
1/4 tsp oyster sauce
1/8 tsp white pepper powder
1/4 tsp sugar
1/4 tsp baking soda
1 1/2 tbsp cornstarch
2 tsp water
1 tsp sesame oil
1 tsp oil

6 cloves of garlic
6 stalks of green onion
1 tsp rice wine
1 tsp dark soy sauce
1/4 cup chicken broth

2 tbsp dark soy sauce
1 tsp soy sauce
3/4 tsp sugar
5.1 oz/150 ml unsalted chicken broth

—-Timestamps—
00:00 – Intro (How to cook Chicken And Bok Choy Chow Mein)
00:27 – Preparing garlic, green onion, bok choy (How to cook Chicken And Bok Choy Chow Mein)
01:08 – Slicing and marinating the chicken (How to cook Chicken And Bok Choy Chow Mein)
01:46 – Preparing and boiling the fresh chow mein noodles (How to cook Chicken And Bok Choy Chow Mein)
02:27 – Stir frying the bok choy (How to cook Chicken And Bok Choy Chow Mein)
03:08 – Pan frying the chicken (How to cook Chicken And Bok Choy Chow Mein)
04:06 – Stir frying the noodle (How to cook Chicken And Bok Choy Chow Mein)
06:12 – Final Step (How to cook Chicken And Bok Choy Chow Mein)

Hi everyone, welcome to Cook Stacy Cook. Today we are making chicken and bak choy chowine. This is a charming dish I make for my friends and family all the time and they all say it’s really good. The ingredients are simple and it’s very straightforward to make. I will show you step by step how you can make it in your own kitchen and you should be able to make it better than the restaurant. Let’s get started. We will start by finely mincing six cloves of garlic and preparing six green onions. Chop the stem part of the green onion into small pieces and cut the leafy part into 2 in sections. Keep them separate because we will use them at different times during cooking. Next, the buck choy. If you are using baby buck choy like me, simply cut the bak choy in half lengthwise. If you are using bigger variety of bak choy, you can cut it into four quarters lengthwise. Rinse the bok choy with water and let it drain. Now the chicken, you can use skinless chicken breast or chicken thigh. Cut the chicken into slices and marinate it with soy sauce, dark soy sauce, oyster sauce, white pepper powder, a touch of sugar, a little bit of baking soda, corn starch, and water. Mix it up evenly. and then mixing a touch of sesame oil and regular cooking oil. The last ingredient we need is the noodle. I am using the thicker variety of fresh chia noodle. You can find it in the refrigerated section of most Asian grocery stores. Now we are ready to cook. Bring a pot of water to a rolling boil. Then add the noodle. Let the noodle cook for 5 to 7 minutes depending on the quantity. With the amount I am using, I’m cooking it for 7 minutes. Do not cover the pot or the water will quickly boil over. When the noodle is done, remove it from the water. Next, add some oil to a hot pan over medium high heat. When the oil is hot, add a touch of sugar and salt to the oil. Then immediately add the buck choy to the pan. Stir fry the bak choy for about 40 seconds. Then add a touch of rice wine. The rice wine will elevate the flavor of the bak choy. But if you cannot use wine in your cooking, you can substitute it with a touch of water. Stir fry the bok choy for about 30 more seconds. Then we can remove it from the pan. Now add a little more oil to the pan if needed. And we will stir fry the chicken. Add the chicken to the pan and spread it out. Then add one/3 of the minced garlic we prepared earlier. Stir fry the chicken until it’s about 50% cooked. Then add a touch of rice wine to the chicken and give it a few quick toss. You can skip the wine here if you cannot use it in your cooking. After the steam created by the wine is gone, season the chicken with some dark soy sauce and continue to stir fry until the color looks even. When the chicken looks more or less like this, add a small amount of unsalted chicken broth and keep cooking the chicken until the chicken broth is reduced. Then we can remove the chicken from the pan. Add a little more oil to the pan. And add the chopped stem part of the green onion. Saute the green onion in the pan briefly to release some flavor. Then add the rest of the minced garlic. Stir the minced garlic until it’s all mixed with oil. Then we can add the boiled noodle to the pan. Stir fry the noodle until the green onion and the garlic is evenly mixed with the noodle. Then season the noodle with some dark soy sauce, regular soy sauce, and a touch of sugar. Keep stir frying the noodle until the color looks even. When the noodle looks like this, add some unsalted chicken broth. Cover the pan with a lid. Turn the heat down to medium low and let the noodles simmer for 1 minute. After 1 minute, remove the lid and turn the heat back up to medium high. Give the noodle a few quick toss. And we can add the chicken and bok choy back to the pan. Also add the leafy part of the green onion at this time. Now all we have to do is give the noodle a few more toss to mix all the ingredients together and we are done. Look at this mouthwatering charming we just made. The chicken is tender and packed with flavors. The bok choy is cooked just right and the delicious noodle has absorbed lots of flavors from the sauce. This chicken and bok choy charming is easy to make and will make everyone happy and satisfied at the dinner table. I hope you will give it a try soon. If you find today’s video useful, please share with your friends and family. Let me know your thoughts about this recipe in the comment. Thank you for watching and see you next