Chicken Lo Mein

• Follow the instructions below for velveting chicken, beef, pork, or shrimp. If using a cooked protein, like Chinese BBQ Pork (Char Siu), you can slice it or julienne it.
• Prepare the lo mein sauce by combining 2 tablespoons of hot stock/water, the oyster sauce, light soy sauce, dark soy sauce, salt, sesame oil, sugar, and white pepper in a measuring cup or medium bowl.
• 2 tablespoons hot chicken stock or water (plus additional if needed later in cooking)

  1½ tablespoons oyster sauce

  1½ tablespoons light soy sauce

  1 tablespoon dark soy sauce

  ½ teaspoon salt (or to taste)

  ½ teaspoon sesame oil

  ¼ teaspoon sugar

  ⅛ teaspoon white pepper
• If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, boil them in a large pot of water until they’re al dente, drain, and rinse thoroughly in cool water. Drain thoroughly and set aside. Prepare the garlic and all the vegetables to have them ready for cooking.
• Place your wok over medium-high heat until it just starts to smoke, and add the oil. If using a raw protein, add it to the wok in one layer, and allow it to sear. Stir-fry until it’s about 80% done, and remove from the wok, leaving behind any oil/fat.
• Add the garlic, mushrooms, carrots, bamboo shoots, and water chestnuts (this would be your first step if you’re not using any uncooked protein). Increase the heat to high, and stir-fry for 1 minute.
• 2 cloves garlic (minced)

  1 cup fresh mushrooms (sliced)

  ¾ cup carrot (julienned)

  ½ cup bamboo shoots (julienned or sliced)

  ½ cup sliced water chestnuts
• Add the Shaoxing wine around the perimeter of the wok. Give everything a quick stir, and add the napa cabbage and, if using, any cooked protein.
• 1 tablespoon Shaoxing wine

  3½ cups napa cabbage (shredded)
• Stir-fry for 20 seconds, and add the lo mein noodles. The noodles should be warm or at room temperature—not stuck together! If they are, just rinse them in warm water to loosen them up.
• Pour your pre-mixed sauce evenly over the noodles, and stir-fry with a scooping motion for 1 to 2 minutes, or until the sauce is evenly distributed. Make sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent sticking.
• Next, add the snow peas and bean sprouts (and the stir-fried protein, if you pre-cooked a raw protein at the beginning of the recipe) back to the wok. Continue stir-frying until everything is thoroughly mixed. If the lo mein becomes sticky, add 2 or more tablespoons of hot water until the noodles loosen up.
• 1 cup snow peas

  2½ cups mung bean sprouts
• Add the scallions. Give your lo mein a quick taste and adjust the seasoning to your liking. Add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your preference.
• Plate your lo mein and serve with homemade chili oil or hot sauce on the side!

Velveting Chicken

• First, slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick. Remember to slice across the grain, especially if using chicken breast.
• 12-16 ounces boneless skinless chicken breast (or thighs, 340-450g)
• Add the water and soy sauce (or oyster sauce) to the chicken in a medium bowl, and mix until the chicken is well-coated. Set aside for 5-10 minutes. In that time, most of the liquid will be absorbed into the chicken.
• 2-3 tablespoons water (30-45ml)

  2 teaspoons soy sauce (or oyster sauce)
• Add the cornstarch and vegetable oil and mix again until everything’s incorporated and the chicken is uniformly coated. For the best results, let the chicken sit for 15 to 20 minutes to marinate.
• 2 teaspoons cornstarch

  2 teaspoons vegetable oil
• To sear, place your wok over high heat. When it starts to smoke lightly, add a couple tablespoons of vegetable oil to coat the surface of the wok. Add the chicken in one layer, and allow to sear for 20 seconds. Stir-fry until the chicken has turned opaque, and remove from the wok.
• To blanch, add the chicken to a wok filled with boiling water. When it turns opaque, cook for an additional 10 seconds (the chicken will be cooked 80% through). Then, remove from the wok.
• Remember, in both scenarios, you will be cooking the chicken again in your stir-fry, so avoid overcooking it during the pre-cook process!