hi guys welcome to Ministry of food okay
I’m going to teach you how to make a
lovely stir-fried chicken chow mein it’s
something we’ve all heard about a lot of
people have it on the high street I’ve
broken it down I want to show you how to
make your own homemade version with
lovely fresh ingredients in it I’m going
to use half decent chicken half decent
lovely chicken I’m going to cut that
into strips
I’ve got noodles a little corn flour to
thicken I got bok choy this is a type of
cabbage and if you can’t find it
you can use a regular white or savoy
cabbage I’ve got some shitake mushrooms
you can get these in the supermarkets
but again you could use button mushrooms
if you wanted to and then in the tin
we’ve got water chestnuts if you never
try them their crunchy they’re fresh and
you know it’s just a nice contrast to
all this in a stir-fry now I’ve got some
boiling water cooking here I’ve got a
wok here what you could do it in a very
large frying pan absolutely
but what’s obviously have that nice
shape so you can be tossing it and it
cooks really quick first things first
put that wok or large pan on a high heat
really ferociously high preheat it for
like four minutes get it screaming hot
that’s what stir frying is all about so
fan on windows open now every stir fry
out and think of starts with a fragrant
sort of base so we’ve got coriander you
can get this in supermarkets simply rip
this off
this can go in towards the end these
stalks nothing wrong with them you’ve
given it a wash we’re going to finely
slice these then you’ve got spring
onions you could use white onion but the
spring onions are a bit lighter we’re
going to slice that up as well and then
we’ve got chili for that fiery heat put
as much or as little as you like but you
kind of want it in there because it’s a
stir-fry then you’ve got garlic was
going to bring it all together and
ginger nice and juicy
lovely so to start with let’s get the
coriander and the spring onions and just
rock your knife over like this if your
knife skills are terrible then just just
take a time just do it there’s no rush
once you get the hang of this you should
be at a knockout this kind of stir-fry
in at least 15 to 20 minutes so I want
to push this to the end like that and
then we’ve got the chili do exactly the
same so I’m going to slice that up like
that
the ginger cut the end off cut the sides
off and then you love this bit left just
you know with a peeler or a knife if
you’re good enough with it just take
this skin off wonderful flavor of this
really good for you as well so it’s a
thumb-sized piece of ginger for about
two portions you cut the ginger in half
and then we can finally slice it and
take your time no rush
so slice up the old garlic this is where
your time is going to go because cooking
happens in about a minute and a half two
minutes okay so first things first get
your base ready
then there’s the chicken now I’ve bought
free-range chicken here but you can get
some RSPCA freedom food chicken and you
can get it you know for a reasonable
price the truth is actually you don’t
even really need a big chicken breast
per person because once you’ve sliced it
up and you’ve got it amongst all the
vegetables and stuff like that you know
a little goes a long way I’m going to
give you a breast per person here just
use your knife to slice the chicken up
like this so slice up the two chicken
breasts so walk very very hot I’ve got
my water here I’ve got my noodles put my
noodles in first I’m gonna put the oil
just a couple of tablespoons into a pan
now you’ve got to get really on it
concentrate and we’re going to be
cooking so first of all get your chicken
to go straight in you can hear
is really hot use a spoon and move the
chicken around we’re going to go
straight in after about 30 seconds with
the fragrant base ginger chili garlic
coriander thought you can see we’ve
already got color on the chicken and how
quick is that and the colors are so
lovely that it’s easy
popjoy dead simple cut it in half cut
the half into cores
chuck it in the water with your noodles
move the noodles around so they’re not
all sticking together we’re about a
minute away from finishing this dish you
can see you’ve got good color that’s why
you need the heat high is that scalding
heat that’s going to make this that
chicken is almost cooked I’m gonna go in
with some Howell mushrooms you can cut
me half if you want now you don’t have
to do this right some people don’t like
it some people love it because they’re
used to it but then cornflour right call
for our nothing wrong with it at all
it’s just corn flour one teaspoon here
just get it over top like this one
heaped teaspoon in there and then just
toss it about like this or stir it
around what that’s going to do is
thicken it so it’s not just water and
noodles it’s more of a silky rough than
anything else straight in with the
chestnuts and the water that it comes in
nothing wrong with that at all
and basically that chicken to cook now
and all I’m going to do is get some
tongs or you could drain this and I’m
literally going to pull the noodles from
here and the bok choy into here and I
want to use some of this water so use
your tongs or your spoon to mix this
around you can see that cornflour just
made it go silky can you see how it’s
not thick in there
lovely all right have a little taste
right
there’s been no salt in that so I’m
going to put soy sauce in about one and
a half tablespoons and that’s got flavor
out seasoning got lime all right so
we’ve got heat from the chili great salt
from the soy sauce then I want to get a
bit of lime action squeeze some lime in
there there you go and then turn it off
job done so we’ll move this around what
you got there is lovely noodles they’re
not cooked to hell they’ve only cooked
for two minutes the bok choy that hasn’t
been cooked to hell now it’s got lovely
green colour just time to survey up now
use your tongs or if you haven’t got
tongs a couple of forks together will
work pretty well move it over like this
and just make sure each plate gets a
little bit of everything if you could
that point of your mates or your partner
they’ll be well over the moon with that
it will taste I’m sure that’s going to
taste a damn sight better than anything
you’ve bought in your every Thai Street
takeaway especially by the time you got
it home Lee’s been sitting there and all
that sort of stuff little wedge of lime
and there you go a beautiful chicken
chow mein nothing wrong with that at all
well chuffed so there you go guys
I can promise you once you’ve done a
stir for a couple of times you’ll really
get the hang of it
you won’t believe how easy it is it
involves a little bit of assembly but
when you get cooking it’s dead cool dead
exciting and you just will not believe
the flavours and if you’re passing it on
at home or in the workplace good luck
you
I’m going to teach you how to make a
lovely stir-fried chicken chow mein it’s
something we’ve all heard about a lot of
people have it on the high street I’ve
broken it down I want to show you how to
make your own homemade version with
lovely fresh ingredients in it I’m going
to use half decent chicken half decent
lovely chicken I’m going to cut that
into strips
I’ve got noodles a little corn flour to
thicken I got bok choy this is a type of
cabbage and if you can’t find it
you can use a regular white or savoy
cabbage I’ve got some shitake mushrooms
you can get these in the supermarkets
but again you could use button mushrooms
if you wanted to and then in the tin
we’ve got water chestnuts if you never
try them their crunchy they’re fresh and
you know it’s just a nice contrast to
all this in a stir-fry now I’ve got some
boiling water cooking here I’ve got a
wok here what you could do it in a very
large frying pan absolutely
but what’s obviously have that nice
shape so you can be tossing it and it
cooks really quick first things first
put that wok or large pan on a high heat
really ferociously high preheat it for
like four minutes get it screaming hot
that’s what stir frying is all about so
fan on windows open now every stir fry
out and think of starts with a fragrant
sort of base so we’ve got coriander you
can get this in supermarkets simply rip
this off
this can go in towards the end these
stalks nothing wrong with them you’ve
given it a wash we’re going to finely
slice these then you’ve got spring
onions you could use white onion but the
spring onions are a bit lighter we’re
going to slice that up as well and then
we’ve got chili for that fiery heat put
as much or as little as you like but you
kind of want it in there because it’s a
stir-fry then you’ve got garlic was
going to bring it all together and
ginger nice and juicy
lovely so to start with let’s get the
coriander and the spring onions and just
rock your knife over like this if your
knife skills are terrible then just just
take a time just do it there’s no rush
once you get the hang of this you should
be at a knockout this kind of stir-fry
in at least 15 to 20 minutes so I want
to push this to the end like that and
then we’ve got the chili do exactly the
same so I’m going to slice that up like
that
the ginger cut the end off cut the sides
off and then you love this bit left just
you know with a peeler or a knife if
you’re good enough with it just take
this skin off wonderful flavor of this
really good for you as well so it’s a
thumb-sized piece of ginger for about
two portions you cut the ginger in half
and then we can finally slice it and
take your time no rush
so slice up the old garlic this is where
your time is going to go because cooking
happens in about a minute and a half two
minutes okay so first things first get
your base ready
then there’s the chicken now I’ve bought
free-range chicken here but you can get
some RSPCA freedom food chicken and you
can get it you know for a reasonable
price the truth is actually you don’t
even really need a big chicken breast
per person because once you’ve sliced it
up and you’ve got it amongst all the
vegetables and stuff like that you know
a little goes a long way I’m going to
give you a breast per person here just
use your knife to slice the chicken up
like this so slice up the two chicken
breasts so walk very very hot I’ve got
my water here I’ve got my noodles put my
noodles in first I’m gonna put the oil
just a couple of tablespoons into a pan
now you’ve got to get really on it
concentrate and we’re going to be
cooking so first of all get your chicken
to go straight in you can hear
is really hot use a spoon and move the
chicken around we’re going to go
straight in after about 30 seconds with
the fragrant base ginger chili garlic
coriander thought you can see we’ve
already got color on the chicken and how
quick is that and the colors are so
lovely that it’s easy
popjoy dead simple cut it in half cut
the half into cores
chuck it in the water with your noodles
move the noodles around so they’re not
all sticking together we’re about a
minute away from finishing this dish you
can see you’ve got good color that’s why
you need the heat high is that scalding
heat that’s going to make this that
chicken is almost cooked I’m gonna go in
with some Howell mushrooms you can cut
me half if you want now you don’t have
to do this right some people don’t like
it some people love it because they’re
used to it but then cornflour right call
for our nothing wrong with it at all
it’s just corn flour one teaspoon here
just get it over top like this one
heaped teaspoon in there and then just
toss it about like this or stir it
around what that’s going to do is
thicken it so it’s not just water and
noodles it’s more of a silky rough than
anything else straight in with the
chestnuts and the water that it comes in
nothing wrong with that at all
and basically that chicken to cook now
and all I’m going to do is get some
tongs or you could drain this and I’m
literally going to pull the noodles from
here and the bok choy into here and I
want to use some of this water so use
your tongs or your spoon to mix this
around you can see that cornflour just
made it go silky can you see how it’s
not thick in there
lovely all right have a little taste
right
there’s been no salt in that so I’m
going to put soy sauce in about one and
a half tablespoons and that’s got flavor
out seasoning got lime all right so
we’ve got heat from the chili great salt
from the soy sauce then I want to get a
bit of lime action squeeze some lime in
there there you go and then turn it off
job done so we’ll move this around what
you got there is lovely noodles they’re
not cooked to hell they’ve only cooked
for two minutes the bok choy that hasn’t
been cooked to hell now it’s got lovely
green colour just time to survey up now
use your tongs or if you haven’t got
tongs a couple of forks together will
work pretty well move it over like this
and just make sure each plate gets a
little bit of everything if you could
that point of your mates or your partner
they’ll be well over the moon with that
it will taste I’m sure that’s going to
taste a damn sight better than anything
you’ve bought in your every Thai Street
takeaway especially by the time you got
it home Lee’s been sitting there and all
that sort of stuff little wedge of lime
and there you go a beautiful chicken
chow mein nothing wrong with that at all
well chuffed so there you go guys
I can promise you once you’ve done a
stir for a couple of times you’ll really
get the hang of it
you won’t believe how easy it is it
involves a little bit of assembly but
when you get cooking it’s dead cool dead
exciting and you just will not believe
the flavours and if you’re passing it on
at home or in the workplace good luck
you
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