Chicken Lo Mein

 

My other half says that my lo mein is better than our favourite Chinese takeaway, but then she did buy me a new wok by way of encouragement. Low mein is different to chow mein as it has wet sauce.

The sauce is light soy, dark soy, hoisin sauce, oyster sauce, teaspoon of sugar, teaspoon of cornflour, chicken stock, sesame oil.

A few tips - the wok goes on at full power, and stays there, and the vegetable oil needs to be smoking before anything goes in. Never use olive oil, it won't get hot enough.

The harder the veg determines the order of going in the pan. The bottom of a spring onion goes in fairly early the green parts are added at service.

Mix light soy with the chicken for at least half an hour prior to cooking.

When any meat goes into the pan leave it alone for thirty seconds before moving it about.