Works with ANY Noodles! The PERFECT Chicken Chow Mein Recipe 豉油皇炒鸡面 Stir Fry Soy Sauce Noodles

I think I'm blessed today .

I'm getting to eat all the three chicken 65 and mm beautiful colored chicken 65 .

He is now made in many varieties .

So today we're going to learn the three of these varieties , add a drop of lemon juice on it .

Mm Welcome back to another session with your was chef at dot com .

And today I'm going to show you beautiful chicken 65 of Chennai here .

They used to make it dry and I really used to love it , but I've seen many other variations which in fact , the one I used to make in my restaurant in the city of Chicago was a little bit modified version .

So we're going to learn the Chinese kind of chicken .

65 the masala chicken 65 which is boneless .

And again , the Chennai style .

A few dashes of pepper , crushed white pepper , mix them up .

Well , add in half a tablespoon of corn , flour or corn starch .

Think they're up .

Well , the is actually to make the chicken more tender and now we're adding one teaspoon of sesame oil .

Mix them up .

Well , again , we just need to marinate this for about 10 to 20 minutes because they are sliced very thinly so they will absorb all the flavor easily .

I'll see you back in a while and show you how to prepare the sauce .

Now we'll prepare the sauce for the noodles .

I have with me over here .

220 mL of hot water .

Add in one teaspoon of sugar .

One tablespoon of light soy sauce , one tablespoon of oyster sauce .

Two tablespoon of soy sauce .

Add in a few dashes of crushed white pepper .

What I learned the original one for this , you know , you need to take the chicken with bone , you know , make sure that the chicken are smaller pieces , not very big , even one or two boneless pieces in it is good the way they marinate it and they co it is absolutely fantastic .

In this first , I'm going to add the chili powder and the chili powder is nice and red like Kashmiri chili powder in this , we're going to add some ginger garlic paste .

We're going to use the curry powder like uh coriander powder and do not add too much .

Add everything very little after you finish it .

Usually in the hotels , we marinate it , we fry it , we check one piece .

Otherwise , then we are just anything .

Add a little bit of cumin seed powder , pinch of masala , not much , very little of flavoring salt mix .

All of this masala are coated with just 1/10 of an egg white .

So that will give a very nice coating .

The masala everything is good but you want some kind of bite the little bit of crunchiness that comes by adding a little bit of corn flour and some all purpose flour that is so do not add too much of this .

Otherwise you will mess it up to make sure you're able to drop these pieces well and that kind of crunch .

You want a little bit , add some oil .

So this will help not stick chicken pieces to each other .

Now , look at this .

This is all perfect .

A lot of people make their chicken 65 very red in color .

This is good enough .

But if you want , you know , add , you know the food coloring .

This is in most of the places they do add I added just little but you can always skip this .

If I was making at home , I would never add red color since I've already brined the chicken .

That means there is some salt already in the chicken .

So I'm in the last , I'm being careful , I'm going to add very little salt .

That should be good enough .

Now , we add in our greens .

I'll be adding in 100 g of choi .

You can use any greens that you like .

No problem .

Now , we will pour in our sauce , keep stirring them around .

Now , in our part of the world we call this or stir fried noodles in some part of the world , they call this min , which is actually noodles with gravy .

But actually it should be known as chow min .

We will fry this until the sauce is almost dry and the noodles absorb the sauce and this will be really , really flavorful .

The noodles are almost done just for a little while more .

Once the noodles are well coated with the sauce and you do not see any much of the sauce left .

The chicken also some of the moisture will come out .

And here I've taken the boneless pieces of chicken mix all of this .

I think I would rather add some more chili powder in this for the color later .

If you want more color to it , it's fine .

Look at this .

This is all sticking .

You need to add some more water so that when you fry this , you will be able to drop them good , then it will become nice and soft .

Look at this .

So let's fry this chicken pieces .

First drop pieces like this , fry them till they are nice .

These ones will come out tender and uh just in four or five minutes , they have done good .

They're nice , soft mm good but not tasty enough because this chicken need additional power of masala , which I'm going to show .

So look at these chicken pieces .

They are nicely fried and we're going to fry all of these chicken pieces and then I'm going to show you how to do this masala die .