Chicken Lo Mein Recipe
Audra Lowe: If you’re anything about like me, you love Chinese food, well celeb Chef Jet Tila shows us an easy way to cook up a delicious Chicken Lo Mein in no time at all and if you don’t want to cook, it’s even easier. You can order it online. It’s all on today’s Better Bites.
Jet Tila: So today, we’re making my famous Chicken Lo Mein. It’s something my grandma taught me as a youngster. Lo Mein just simply means stirred noodles. So we’re going to make something of a very simple noodle dish, which is an egg noodle.
So I'm going to show you with a little bit oil and then the secret really is to get oil nice and high. Once it starts to dance around a little bit, we’re going to go for a protein. It’s all about all the evaporation we put in Chinese food where you're going to put whatever takes longer is going to go in first.
So I'm going to do chicken. My oil is telling me it’s time and that’s here telling me we’re going to get a really nice here on this. You don’t need a wok to cook Chinese food. A skillet works as a wok but the secret is used all the surface area as possible. So I'm also thinking about what's ahead of me here. I’ve got onions. I’ve got peppers, I’ve got noodles so basically by the time the last ingredients in, everything should be cook to perfection. So when my chicken is probably stirred but not completely cooked through, I'm going to go right and now first in aromatics. And the aromatics I’m using the course is a little bit of ginger and a little bit of garlic and always keep stop moving so it doesn’t stick.
Then next, we’re going to do a little bit of onion and I'm just kind of fine slice the onion. I want some texture but I don’t want it to be too strong on the palate. So we’re going to do a little bit of bell pepper and I like the combination of red and green and you can’t have Lo Mein without a main part, which means noodles. This is an egg noodles. It’s very simple egg pasta and what we’ve done is you can either have it steam off or boil or come steamed ready.
Now, I want the pasta get a little bit of love. So I want to make sure that we start moving the items around in the pan and then the noodles get a little bit of love. So I'm going to use a little bit of rice wine, and the rice wine is to – you know in French cooking we call this, de glazing. But all that really means is, all those really fun bits that are the bottom of the pan gets pulled off by the wine. So what I love about this recipe is its one sauce and it's called oyster sauce. And the oyster sauce has everything in it, it’s sweet, it’s savory, it's a little bit of salty, and all I get to put together, it's a super simple dish.
And again, this is my version that I can make for you right now or you can make at home. But if you don’t feel like cooking tonight, it’s always great, just go to the website and pick this one up and I have to drop off to your house. So what I'm going to do is add my scallions and right at the end, right before service.
So Lo Mein again just means stirred noodles. I mean it’s a very fun dish, it's a filling dish, it’s a dish that I think the kids will love to eat. And of course, we will arise so I’m just going to do little garnish in the end, kind of makes you looked like an awesome cook there, so little bit of garnish and we have Lo Mein right there.
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