10 Feb 2021 |
Happy Chinese New Year! Bring in the Year of the Ox with these fuss free favourites from Kwoklyn Wan's new cookbook Chinese Takeaway in 5.
CHICKEN CHOW MEIN
Chow Mein is a firm favourite in Chinese takeaways and restaurants around the world. A top tip when cooking this dish is to take your time.
The word ‘chow’ literally means ‘fried’ so try not to overcrowd your wok as you want the noodles to really sizzle in the oil as they cook. This not only imparts flavour but also adds another layer of texture to the dish.
10 Minutes Prep
12 Minutes Cooking
1) 2 nests of dried egg noodles
2) 5 spring onions (scallions)
3) 1 chicken breast, cut into bite-sized slices
4) 175g (3½ cups) beansprouts
5) 4 tbsp Stir-Fry Sauce (page 136 or use shop-bought)
From the store cupboard
3 tbsp vegetable oil
¼ tsp white pepper
½ tsp white sugar
Bring 800ml (3½ cups) water to the boil in a medium saucepan, then
add the noodle nests and cook for 5 minutes until soft. Drain and set
to one side.
Prepare the spring onions by cutting the green parts into 5cm (2in)
pieces and then halving these lengthways. Slice the white parts
Heat your wok over a medium heat until smoking, then add the oil
along with the sliced chicken and cook for 3–4 minutes. Once the
chicken is nearly cooked through, add the spring onion greens and
beansprouts and cook for a further minute, then add the drained
noodles. Stir-fry for a further 3–5 minutes, ensuring the noodles
are well combined with the rest of the ingredients and you’ve also
allowed them time to crisp up a little. Add the pepper, sugar and
Stir-Fry Sauce and continue to cook for a further 2 minutes.
Remove from the heat and transfer to 2 plates. Sprinkle with the
remaining spring onion whites.
I’m not exactly sure who invented this recipe but what a genius!
Juicy minced prawns spread over a slice of bread, smothered in
nutty sesame seeds and then deep-fried. The inspiration of a food
god for sure!
15 minutes prep
10 MINUTES cooking
1) 280g (10oz) raw king prawns (jumbo shrimp), peeled and deveined
2) 1 egg
3) 1 tbsp cornflour (cornstarch)
4) 8 slices of white bread
5) 70g (½ cup) sesame seeds
From the store cupboard
½ tsp salt
500ml (2 cups) vegetable oil
Put the prawns, egg, cornflour and salt into a blender and blitz into
Divide the paste into 8 equal portions and spread on to each slice of
bread. Place the sesame seeds on to a large plate and press each
piece of toast face down into the seeds, then knock off any excess.
Heat the oil in a deep saucepan to 180°C (350°F). Fry the bread slices
one or two at a time for 2 minutes on each side, flipping occasionally
to get an even colour. Drain on a wire rack or a plate lined with
kitchen paper. Cut each slice into 4 triangles and serve.
Ditch the takeaway, discover more of your favourite Chinese dishes that use only five ingredients in Kwoklyn Wan's new book Chinese Takeaway in 5.