Miss BeHavin's Haven

Chicken Chow Fun

Singapore Sam'sshaghai sam's polynesian palace

©2010

AuthorDartagnan
DifficultyBeginner

"a family favorite you are sure to love"

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Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins
VELVET MEAT PREP (OPTIONAL)
 1 ½ lbs boneless skinless chicken thigh, diced into 3/4" pieces
 2 tsp baking soda
MARINADE
 2 tbsp light soy sauce
 2 tbsp dark premium soy sauce
 2 tbsp oyster sauce
 2 tbsp Shoa Xing Cooking Wine
 2 tbsp kekap manis
 1 tsp toasted sesame oil
 1 tbsp dark brown sugar
 1 tbsp rice vinegar
 1 tsp fresh ginger, minced
 3 cloves fresh garlic, minced
 1 tbsp Sambal Oelek
 ½ tsp white pepper
STIR-FRY
 8 oz uncooked flat rice noodles
 1 tsp toasted sesame oil
 2 ½ tbsp peanut oil
 1 cup yellow onion, sliced medium
 1 cup yellow bell pepper, seeded and sliced
 2 cups fresh mung bean sprouts, rinsed and drained
 2 spring onions, sliced into long strips, reserving scallions
 2 cups baby bok choy, thick bottoms separated, you'll use both
 ¼ cup dried chiles
 1 tbsp black and white sesame seeds
1

If you choose to, start by velveting the meat. Once cut, dry well. Now evenly sprinkle/coat pieces in baking soda, let stand EXACTLY 30 minutes, no more. Rinse extremely well under cold water. Refill container with meat with cold water, then rinse again allowing to drain completely. Dry well.

2

While meat is velveting, mix all of the marinade ingredients in a bowl. Whisk several times to dissolve brown sugar well.

3

Place the velveted chicken in a clean bowl and add one-third of the marinade. Combine well and marinate for 30-60 minutes. Reserve remaining sauce for stir-fry.

4

While marinating, prepare noodles according instructions (normally boil for 2-5 minutes), drain in a colander and rinse in cold water. Toss with the 1 tsp of sesame oil, set aside.

5

NOTE FOR NEXT STEP: If you don’t want it hot, leave the dried chilis out together. If you want it a little hot, leave the chilis whole. If you’re ready for some heat, crush them when putting them in, but have you vent fan on high!

6

Heat 1 tbsp peanut oil in a wok until smoking. FAN ON, add 1/2 the dried chiles and 1/2 of the chicken, stir-fry on high 2-3 minutes until just cooked. Remove from wok to small plate, then repeat with the remaining chicken and chiles.

7

Add the remaining 1/2 tbsp oil to the wok and stir-fry onions for 2 minutes. Tossing often.

8

Add yellow bells and Bok Choy Bottoms, cook for 1 minute, then add in the reserved marinade/sauce and bring to a hard simmer.

9

Add noodles and beansprouts and cook for 3-4 minutes- tossing often- until completely heated through.

10

Add chicken and any liquid from the plate, and bok choy, stir-fry another minute.

11

Plate and garnish with scallions and sesame seeds.

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Ingredients

VELVET MEAT PREP (OPTIONAL)
 1 ½ lbs boneless skinless chicken thigh, diced into 3/4" pieces
 2 tsp baking soda
MARINADE
 2 tbsp light soy sauce
 2 tbsp dark premium soy sauce
 2 tbsp oyster sauce
 2 tbsp Shoa Xing Cooking Wine
 2 tbsp kekap manis
 1 tsp toasted sesame oil
 1 tbsp dark brown sugar
 1 tbsp rice vinegar
 1 tsp fresh ginger, minced
 3 cloves fresh garlic, minced
 1 tbsp Sambal Oelek
 ½ tsp white pepper
STIR-FRY
 8 oz uncooked flat rice noodles
 1 tsp toasted sesame oil
 2 ½ tbsp peanut oil
 1 cup yellow onion, sliced medium
 1 cup yellow bell pepper, seeded and sliced
 2 cups fresh mung bean sprouts, rinsed and drained
 2 spring onions, sliced into long strips, reserving scallions
 2 cups baby bok choy, thick bottoms separated, you'll use both
 ¼ cup dried chiles
 1 tbsp black and white sesame seeds
Chicken Chow Fun
IngredientsDirections