Chicken chow mein is kinda a rough moniker for this most famous heavy weight of Australian-Chinese restaurant cuisine. Of course “chow” is fine because you always want to chow down on this dish, but “mein”? This is not mean at all. In fact, I would go as far as to say it’s very nice.

Yup. Chow nice noodles.

I really like to use a weber kettle BBQ with a good coal base to fire up my wok. If you have one you should use it too. A hot wok is paramount for this type of cooking.

Let’s go.

FRIED CHICKEN CHOW MEIN (OR FRIED CHICKEN CHOW NICE)

Serves 4

2 – 3 fillets of fried chicken from your last fry up, cut into 2 cm pieces
500 g fresh chow mein noodles
½ brown onion, cut into wedges
1 carrot, cut into half circles on the diagonal
1 small wedge of cabbage, sliced
1 bok choy, sliced into 2 cm pieces and washed
1 handful snow peas, cut in half
2 cloves garlic, chopped
½ long red chilli, sliced
2 tablespoon light soy
1 tablespoon oyster sauce
1 tablespoon shao xing (Chinese cooking wine)
1 cup chicken stock
1 teaspoon corn flour
A splash of oil
5 shallots (scallions), sliced, to garnish

Do not start cooking until you have everything cut up and ready to go.
Also mix the soy, oyster sauce and shao xing together in a small bowl so it’s ready to go too.
And the stock can get whisked into the corn flour too.
Now we are ready to start.
Heat oil in hot wok.
Add onion, carrot, cabbage, and bok choy stem and toss for 1 minute
Add chicken, garlic, chilli, snow peas remaining bok choy and toss for another minute or two.
Add noodles and go for another minute.
Add sauces and mix through.
Add stock and corn flour mix and toss through. Cook out for another minute or so.
Check seasoning and adjust with a little more soy sauce if necessary.
Serve it up, garnish with sliced shallots and chow down on the chow nice.