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Pui chow mein

Pui chow mein



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The preparation is extremely simple, this is the American version of chow mein with fried noodles at the same time as meat and vegetables, the original version has fried noodles in oil separately. It can be made with any kind of meat, beef, chicken, boneless thighs, duck (I also have duck breast) is delicious and easy to make, in the price of 7 minutes everything is ready.

1. Prepare the rice noodles according to the instructions on the package, squeeze and season with sesame oil.

2. Cut the pepper and chicken into long slices, green onion into rounds. The chicken is left to marinate for 20-30 minutes at least in a mixture made of a teaspoon of starch, spices and dark soy sauce and hot pepper sauce.

3 . Heat the peanut oil in a wok and when it starts to smoke, add the chicken and then, for a minute, the pepper, fry the bean sprouts for another minute and then add the noodles that we fry for 1-2 minutes. At the end, add the light soy sauce, green onion and coriander and serve immediately.

I can tell you that I am bestial and cold :) if there is anything left, I would look at Seinfeld and relax with a portion of chow mein cold, spicy enough. I wish you more cooking and tasting.


How to prepare Chow Mein noodle recipe with chicken and vegetables

The chicken breast is cut into pieces of equal size. Mix with soy sauce, sesame oil, honey, white pepper and garlic powder. Set aside for at least 10 minutes.

The noodles are boiled according to the instructions on the package.
Cabbage and carrots are cut into strips.
Green onions are sliced.
Put a little oil in the wok and sauté the chicken breast.

Remove the chicken pieces in a bowl.

Put a tablespoon of peanut oil in the wok, add the vegetables and cook.


Pui chow mein

Chow mein refers to fried noodles, the term being a British corruption of the expression chāu-mèing, used in Taishan. The Taishan dialect was spoken by some of the first emigrants to arrive in the United States.

This dish is popular in the Chinese diaspora and appears on the menu of all restaurants.
In Mandarin Chinese "chow" means "fried", and "mein" means "noodles".

I wrote below that the recipe comes from Chinese cuisine, but this is true only if we consider that the cuisine of the Chinese diaspora is the same as Chinese cuisine and it is not.
Chow mein is cooked in all countries where there is a Chinese population, especially in the USA and Great Britain, but also in Bangladesh, Pakistan, India, Nepal, Peru, the Caribbean, Brazil, Australia, etc.
As such, there are countless variants of chow mein, prepared especially with chicken, pork or beef. This recipe is one of the simplest in terms of the list of ingredients.

The variant presented by me would fall into the category of stifled chow mein, compared to the other category, called crispy chow mein. In this recipe, the noodles are soft and tender, and the preparation is quite "dry", there is only enough to cover the ingredients. A crunchy chow mein, the popular version in Hong Kong, and which I hope to present to you in the coming days, the noodles are cooked so that they are crispy.

Kitchen: Chinese
Difficulty: Easy
Amount: 2 servings
Preparation time: 10 minutes + marinating
Cooking time: 5 minutes

ingredients:
400 g boneless chicken breast, without skin, very thinly sliced
1 teaspoon mixture of five Chinese flavors
1 tablespoon dark soy sauce
1 tablespoon hot pepper sauce, or to taste
1-2 teaspoons of starch
200 g noodles (usually rice or wheat), thinner
1/2 red bell pepper, cleaned and cut into strips
2 green onions, cut into pieces
100 g fresh mung bean sprouts
4 teaspoons brown sesame oil
1 tablespoon peanut (or sunflower) oil
2-4 tablespoons light soy sauce
fresh coriander leaves for serving

Instructions:
Dissolve the starch with a little soy sauce (or water), in a bowl so it will integrate better in the marinade. Marinate the chicken breast in a larger bowl with a mixture of starch, a mixture of five flavors, dark soy sauce and hot pepper sauce for about 20-30 minutes.

Put the noodles in boiling water and rehydrate for 3 minutes. Drain and cool under running cold water to stop the cooking process. Then sprinkle with a little sesame oil and mix. This way they will not stick together, and the sesame oil gives them a special taste.

Heat a wok over medium heat. Add the peanut oil and heat well. After it starts to smoke a little, add the meat and cook over very high heat for 1 minute, stirring, to brown evenly.
Add bell peppers and bean sprouts and mix. Cook for 1 minute.

Add the noodles to the wok and mix. Fry quickly for 1-2 minutes. Add the soy sauce, pouring it on the walls of the wok, the rest of the sesame oil, green onions and coriander. Serve immediately, hot, steaming.

Note:
In most chow mein variants, thin noodles are used, generally not thicker than 2-3 mm in diameter. I used mung bean starch vermicelli, & # 8222 of cellophane & # 8221, as they are also called.

tips:
If you do not have fresh bean sprouts at hand, you can replace them with canned sprouts, although they do not have such a crunchy texture. In any case, wash them well, drain them and dry them by dabbing them with paper towels.

If you choose to use plenty of hot sauce, squeeze half a lime into the preparation. Its acidity will balance the spiciness and you will get another taste-aromatic profile, very interesting.

If you don't have one, or if you don't like coriander, set it aside, or replace it with finely chopped green onion leaves, or a few parsley leaves.


How to make perfect chicken and dumplings for slow cooker

As easy as this recipe is, here are some tips to make sure it looks perfect!

  • This recipe is best made in one 6QT crock pot .
  • While this chicken and dumpling recipe uses frozen vegetables, should be thawed before adding to the slow cooker.
  • My cookies are always perfectly prepared after 60 minutes, however some slow cooker may require additional time to cook cookies.
  • Open the lid as little as possible the slow cooker can quickly lose heat and this can cause the biscuits to not cook properly.
  • boneless Chicken legs makes an excellent addition to this recipe.
  • Once the biscuits are cooked, they should still have one soft, lightly doughy, dumpling-like texture .
  • Depending on the size of the slow cooker, this recipe it may not bend well . To double this recipe, cook the chicken portion according to the instructions. Extra dumplings can be baked on the stove or baked like biscuits.

Dairy products (such as cream or milk) do not always go well in the slow cooker, they can often separate or coagulate, so I indulged in condensed soup in this recipe.

Condensed soups make an extraordinary addition to crock pot recipes, because they tend to withstand very well in the slow cooker (plus it adds a lot of flavor to this recipe) without the risk of clotting.

Once you try this easy recipe, it will quickly become a choice for chickens with slow chicken and dumplings.

Make sure the slow cooker is high and the liquid should boil along the edges when you open the lid to add the vegetables and biscuits.

It is very important to open the lid for as little time as possible and that your vegetables are completely thawed.

Note: Country, country or homemade biscuits work best in this recipe. When adding vegetables / biscuits, make sure the lid is left as little as possible. Leaving the lid off for long periods of time will drastically increase your cooking time.

4.9 out of 508 votes Recipe Review

Crock Pot Chicken and dumplings

Ingredients

  • ▢ one large diced onion
  • ▢ one can soup celery cream (10.5 oz)
  • ▢ one can cream chicken soup (10.5 oz)
  • ▢ one tablespoon fresh parsley
  • ▢ one teaspoon seasoning the birds
  • ▢ black pepper to taste
  • ▢ 4 boneless skinless chicken breast
  • ▢ Two cups of low-sodium chicken broth
  • ▢ Two cups of frozen vegetables or peas and carrots, thawed
  • ▢ one can make refrigerated biscuits (8 pieces) Zara, Country or Homestyle

Instructions

  • Add onion to the 6 qt pot and cover with chicken breast.
  • In a small bowl, combine the celery cream soup, chicken cream soup, parsley, bird spices and pepper. It spreads over the chicken breast. Cover with chicken broth and cook for up to 5 hours.
  • About 1 hour (allow 60 - 90 minutes) before serving (after 4 hours of cooking), roll each cookie thin and flat. Cut into 4 strips. Add the vegetables to the slow cooker and stir. Add the cookie strips on top. Replace the cover as soon as possible.
A servi
  • Remove the chicken breast and cut it lightly. Add again to the slow cooker and stir (this will break the dumplings somewhat, which is ok). Let cook for another 10 minutes and serve.

Recipe notes

Nutritional information

(The nutritional information provided is an estimate and will vary depending on the cooking methods and brands of ingredients used.)


What you will need

  • 1/2 pound chicken breast (boneless, skinless)
  • 1/2 pound Chinese noodles (thin or thick noodles)
  • 1 cup carrots
  • 1 teaspoon of straw mushrooms
  • 3 tablespoons vegetable oil (or peanut oil for frying or as needed)
  • 1 teaspoon garlic (chopped)
  • 1/4 teaspoon salt to taste
  • black pepper to taste
  • For the marinade:
  • 2 teaspoons light soy sauce
  • 1 teaspoon rice wine
  • 1/4 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • For the sauce:
  • 3/4 cup chicken soup
  • 2 tablespoons plus 1 teaspoon oyster sauce
  • 3/4 teaspoon sugar

What is chow mein or chao main?

Chow is a Chinese word and means stir fry. When you cook something by the stir-fry method, then it is called chow in terms of Chinese. Mein or main means noodles. So now it is clear to you that chow mein means fried noodles. Different types of dark sauces, such as dark soy sauce, fish sauce, ketchup, etc., are used to make this dish. Chow mein noodles are made from wheat flour and eggs. Some proteins such as chicken, beef, egg are also added with vegetables to cook this dish.

What is Lo mein or lo main?

Lo is also a Chinese word. It means throwing something. So lo mein means discarded noodles. It's just heated and tossed with vegetables. Like Chao main, it's not fried. Therefore, lo main is softer than Chao main., Light sauces such as light soy sauce, oyster sauce, sweet and light ketchup are normally used to make it.

What types of noodles are used to make these recipes? Some people think that different types of noodles are used to make these dishes. But it's not true. To make both dishes, use wheat flour egg noodles. Usually, round noodles are used to make Chao main. But the flat noodle is also used to make this dish. On the other hand, the flat noodle is used to cook lo main usually. But the round noodle can also be used. .


Method of preparation

Heat the oil in a saucepan and put the chicken, cook until done. Add half of the soy sauce, salt and black pepper. Remove from the pan and place on a plate.
Put the carrot, onion and bell pepper in the same pan. Let it cook on a very low heat. Add the rest of the soy sauce, salt and pepper. The vegetables should not be very soft, but crispy. 5-7 minutes.

Remove the vegetables and mix with the chicken.

Fry the spaghetti in the same pan for about 5 minutes, you can add a little soy sauce and pepper to give them a little color.


There are many kinds of chow mein dishes. These usually include meat such as beef, chicken or fried shrimp with vegetables. French fries often include crunchy vegetables such as celery and carrots. Onions, cabbage and mung beans are other typical ingredients. The sauce is usually soy-based. Sometimes the cooks fry the noodles in a stain and serve the french fries over it. The food chain has some authentic recipes as well as creative chow mein.

Rice chow mein (left) and crispy chow mein in a cup (right)

Lo Mein dishes also come in several varieties. They also include a meat cake, such as beef, chicken or shrimp with vegetables. Bok choy and cabbage are common vegetables for loin mein. The sauce can be soy-based or oyster sauce-based. Lo Mein dishes usually include more sauce than chow mein dishes.

Cut the noodles into a square bowl (left) and the chicken lo mein (right)


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Method of preparation:

We boil the pasta in salted water until they become soft. In a larger pot put the coconut milk, curry sauce, soy sauce, crushed garlic, coconut sugar, peanut butter powder, mix all the ingredients well and then boil them. Stir continuously and gradually add salt and pepper and bring the composition to a boil. Then add to this sauce green bean pods and carrots put on the large grater. After still 2 minutes, take the sauce off the heat.

Then we prepare chicken breast, which he cut into thin slices. Season the chicken with salt and pepper and fry it in the hot pan in which we added olive oil and let it brown on both sides. Pieces of carne we cut them in even thinner slices.

Nutritional valuesfor one serving (from the quantities mentioned we get 4 servings)
Calories592
proteins70 g
Carbohydrates65 g
FATS7 g

Try this simple and quick recipe too pasta with chicken and vegetables in curry sauce. If you liked this article, don't forget to distributed.


What is the difference between Lo Mein and Chow Mein?

People often assume that the main difference between lo mein and chow mein is the type of noodle that is used. It makes sense - after all, noodle foods are clear, while my noodles are soft, right? In fact, the main distinction between these two popular dishes is how they prepare the noodles.

Mein or Mian is simply the Chinese word for noodles. Lo Mein means "chopped noodles", while chow mein or chao mian means "fried noodles".

What kind of nuts are used in Chow Mein and Lo Mein dishes?

Both mine and chow mein are made with Chinese egg noodles - wheat flour noodles with added egg. Fresh egg noodles (preferably about 1/4 inch thick) are best for lo mein, while either fresh or dried can be used to make food. In any case, the noodles must be soaked in boiling water before cooking. Dried noodles are boiled in boiling water for 5 to 6 minutes before use, while fresh egg noodles only need to boil for 2 to 3 minutes. The exact amount of cooking time will depend on the thickness of the noodle, so make sure you follow the packaging instructions if they are available. But if you work with fresh or dried noodles, the goal is to boil them until they are just cooked, but not too soft (what the Italian calls & quot al dente & quot or & quotgatit la dinte & quot).

If egg noodles from China are not available, Italian pastas, such as fettucini or linguini, make a handy substitute.

A "quick and dirty" lo mein can be made using Ramen noodles with a flavor package.

How to prepare Me Mein and Chow Mein?

One way to prepare the noodles is to fry them separately in a "noodle pan" and then toast the fried meat and vegetables over the fried noodles. Meals can also be fried with meat / poultry and vegetables.

Having me, pre-cooked noodles are often added near the end of cooking to warm up and toss with other ingredients and sauce. Alternatively, the fried noodles can be tossed with a sauce, and the fried ingredients are mixed, just like in this recipe for Dragon Lady Lo Mein with fresh Chinese cakes.

Since the real star of any dish loin is the sauce, it is not surprising that Lo Mein recipes often use more sauce than chow mein recipes.

Which is Better - Chow Mein or Lo Mein?

It all comes down to your personal taste. Soft milk cuts consume more of the sauce. On the other hand, you can get a greater variety of texture in a dish. For example, crispy noodles and celery can be combined with soft mushrooms, cabbage and juicy tomatoes.

Did you know?

While chow mein with thin noodles is a staple of many Chinese restaurants, several authentic versions of Chao Mian have soft noodles. The main difference between the two is reduced to frying time: for the dryer, lighter noodles, add more oil and increase the frying time.

Chow Mein and Lo Mein Recipes

Chow Chow Mein - made with chopped noodles to cut fat.

Turkey Chow Mein - a great way to finally use the remaining cooked turkey, or you can also use canned turkey.

Beef and Broccoli Lo Mein With Ramen - The flavor package from Ramen noodles is combined with oyster sauce to give flavor to marinated beef and broccoli.

Lo Mein shrimp with three vegetables - bamboo shoots, mushrooms and red pepper give a flavor to this seafood dish.


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