In the previous episode, I showed you how to do Chinese American Lo Mein. Today, I’d like to show you how to do the authentic Cantonese Lo Mein. In Chinese, on the surface “Lo Mein” means to scoop the noodles out from water. But in Cantonese, it also means to mix the noodles.
Serving: 2 people
Preparation & cooking time: 30 minutes
A bag of thin wonton egg noodles
3 tablespoons of oil
A bunch of chopped scallions
2 ounces of julienned Chinese broccoli
2 ounces of halved shimeji mushrooms
2 ounces of julienned chicken breast
2 cups of chicken stock
A tablespoon of oyster sauce
1/2 of a teaspoon of soy sauce
A pinch of salt
A pinch of pepper
A pinch of sugar
A dash of sesame oil
A teaspoon of corn starch mix with a tablespoon of water
1/2 of a teaspoon of dark soy sauce
In a small pan, heat up 3 tablespoons of oil, add a bunch of chopped scallions and wait until the aroma comes out. Put it in a sauce bowl and set aside.
In a separated pot, boil water, and cook the noodles for 20 seconds. Take the noodles out and rinse with cold water. Then boil the noodles in the hot water for another 5 seconds, and rinse with cold water one more time. (We are doing this because we want to take out the bitter taste of lye water and also make the noodles bouncier.) Now place the noodles in a bowl.
Then in the same pot, boil the julienned Chinese broccoli, and then serve it on the noodles. Then also boil the julienned chicken and the mushrooms.
In a separated pot, boil 2 cups of chicken stock, then transfer the cooked chicken and cooked mushrooms in here. Season with a tablespoon of oyster sauce, 1/2 of a teaspoon of soy sauce, a pinch of salt, a pinch of pepper, a pinch of sugar, a dash of sesame oil. And stir well. Then slowly pour in the corn starch water and stir the pot in a circular motion. Lastly, mix in 1/2 of a teaspoon of dark soy sauce.
CiCi Li is the host of “CiCi’s Food Paradise” on NTD Television. Join her and discover quick and healthy recipes at CiCiLi.tv