Waterto fully submerge the chicken breast~2 cupsest.
Lucky Boat No. 1 Noodles1 nest
Onionfinely sliced1/3
Beansprouts~1 cupest.
Dark Soy Sauce3 tsp
Light Soy Sauce2 tsp
Salt1/3 tsp
MSG (Monosodium Glutamate)½ tsp
Vegetable Oil2 tbsp
Steps
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1
Heat water to approximately 80-90°C. Place the chicken breast in the water and poach until the internal temperature reaches 75°C for around 30 seconds (or 80°C for extra safety). Cooking time depends on breast size; a medium breast typically takes 20-25 minutes. A larger 250g breast takes about 30 minutes.
2
Transfer the poached chicken to cold water to stop the cooking process and cool it down. Once cooled, slice the chicken into strips.
3
Add 2 tablespoons of vegetable oil to the wok. Use a generous amount of oil to achieve the oily texture characteristic of chow mein.
4
Stir-fry the onion until it begins to brown slightly. Add the chicken with a pinch of salt and MSG, and continue cooking until the chicken is lightly colored.
5
Make a well in the center and add the noodles, allowing them to sit against the wok base to create wok hei (breath of the wok). Add a pinch of salt and MSG. Let the noodles sit for a period until they begin to char, then flip. Repeat 2-3 times until the noodles are evenly cooked with a light char.
6
Add 3 teaspoons of dark soy sauce and 2 teaspoons of light soy sauce. Continue cooking with intervals of letting the noodles sit for 10-15 seconds before flipping, allowing the soy sauce to caramelize and be absorbed. Cook until the soy sauce evaporates.
7
Add a handful of beansprouts and toss quickly for 30-40 seconds until heated through. Add the beansprouts last to keep them crunchy and maintain their vibrant color.
8
Continue cooking with the sit-and-flip technique until the noodles are fully cooked and fragrant. Serve immediately.
PrimedTableBETA
