Chin Taylor's Chicken Chow Mein

Velveting

2 chicken breasts, approx 250g

½ tsp Bicarb

½ tsp Salt

½ tsp MSG

½ tsp garlic powder

4 tsp light soy

2 heaped tsp potato starch

2 tsp veg oil

Finishing

2 nests lucky boat no1 Noodle

1 sliced white onion

2 Chopped spring onions

Handful of bean sprouts

½ tsp Salt

½ tsp MSG

4 tsp Light soy

4 tsp Dark soy

4 tbsp Veg oil

PREPARATION

1.      Bring a pan of water to a rolling boil then add your nest of noodles, boil for 3 ½ minutes then drain them and rinse them under cold water (this stops them over cooking, over cooking is why 99% of the time your noodles clump or stick to a wok).  Leave them to drain for 20 mins, moisture is not your friend with noodles for chow mein.

2.      Slice your chicken breast across the grain if you can, then add ½ tsp Bicarb, ½ tsp Salt, ½ tsp MSG, ½ tsp garlic powder, 4 tsp light soy, 2 heaped tsp potato starch and 2 tsp veg oil, mix well and allow to sit in the fridge for 20 minutes (you can use straight away, it's just not as good).

COOKING

3.      When ready to cook, place your noodles in a wok over a high heat and add 4 tbsp veg oil.

4.      Add your chicken when the oil is hot, and brown off, take care to watch and move your chicken, the garlic powder will want to burn so don’t let it sit in one place too long.

5.      When your chicken is near cooked and nicely browned, add your onions and half your salt and MSG on top of the ingredients, not the base of the wok or the MSG will crystallise into lumps.

6.      Brown off the MSG then make a well and your noodles, and add the remaining half of the salt and MSG on top of the noodles.

7.      Allow the noodles to sit, do not move them for 15-20 seconds, then stir, then allow them to sit again, repeat 2/3 more times.

8.      When there is a nice “char” on them add the 4 tsp of light soy and dark soy and stir in, cooking the noodles until all the liquid from the soy has evaporated, as in stage 7 above. The sugars in the soy will caramelise and when you start to see this to happen, add a handful of bean sprouts and chopped spring onions (adding them at the end stops the dark soy from dulling the vibrant colours and makes sure then stay crunchy)

9.    Stir fry for 30-40 seconds and then serve.

Note: Making sure the wok is hot when the noodles go in is important in stopping them sticking and oil is your best bud here, if you need to add a dash more because your noodles look dry, then don’t be afraid to.