Chicken chow mein is a staple of Chinese-American cuisine, and a go-to item on many takeout menus But what exactly is in this tasty noodle dish? In this article, we’ll take an in-depth look at the ingredients, cooking methods, and regional variations of chicken chow mein.
A Brief History of Chicken Chow Mein
The term “chow mein” means “fried noodles” in Cantonese The dish originated in the Guangdong province of southern China, but was likely first introduced to America in the mid-1800s as Cantonese immigrants arrived from Hong Kong.
In its early days chicken chow mein was one of the first Chinese dishes to become popular in the United States along with chop suey and fried rice. Chinese restaurants tailored the dish to local tastes, using ingredients that were more readily available in America at the time.
Over the years, chicken chow mein evolved in different ways across the country. Today there are several regional variations, but the classic Americanized chicken chow mein remains a nostalgic favorite for many.
Key Ingredients in Authentic Chicken Chow Mein
While recipes can vary, an authentic chicken chow mein contains a few key ingredients:
Noodles
The foundation of the dish is the chow mein noodles. Traditional chow mein noodles are made from wheat flour and egg, and have a thin, crunchy texture when cooked. They are typically pale yellow in color.
Popular fresh or dried noodle options include:
- Thin Hong Kong-style pan fried noodles
- Fresh Shanghai noodles
- Dried chow mein noodles
The noodles must be pre-cooked by boiling, drained, and then pan-fried or deep fried until crispy and golden brown. This cooking method gives chow mein its signature taste and texture.
Protein
Sliced chicken breast or thigh meat is usually the protein of choice, though pork, beef, shrimp or a combination can also be used. The meat is typically marinated then stir-fried or deep fried.
Vegetables
Crisp, fresh vegetables add nutrition, color and crunch. Common choices are:
- Bean sprouts
- Cabbage
- Carrots
- Celery
- Green onions
- Mushrooms
- Snap peas
- Water chestnuts
Sauce
An umami-rich sauce brings everything together. The sauce is made up of:
- Chicken or vegetable stock
- Soy sauce
- Oyster sauce
- Shaoxing wine
- Sesame oil
- Rice vinegar
- Cornstarch
The Classic American Chicken Chow Mein Recipe Step-By-Step
There are many ways to prepare chicken chow mein, but here is an outline of the classic American takeout version:
1. Fry the noodles
- Boil chow mein noodles briefly until just tender, about 1 minute. Drain and rinse.
- Heat oil in a wok over high heat. Add noodles and fry, turning frequently, until lightly browned and crispy, about 2-3 minutes. Remove and drain on paper towels.
2. Stir-fry the chicken and vegetables
- Velvetize sliced chicken by marinating in a bit of oil, water, cornstarch and soy sauce for 15-20 minutes.
- Heat a wok with oil over high heat. Stir-fry chicken until lightly browned but not fully cooked. Remove and set aside.
- Add more oil and stir-fry vegetables until crisp-tender. Remove and set aside with chicken.
3. Make the sauce
- In a small bowl, combine chicken broth, soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar and cornstarch.
4. Add noodles and sauce
- Return noodles, chicken and vegetables to the wok.
- Give sauce a stir and add to wok, tossing everything together over high heat until well combined and heated through.
5. Finish and serve
- Add a splash of sesame oil for extra flavor.
- Garnish with sliced scallions.
- Serve chicken chow mein hot, with extra sauce on the side if desired. Crispy noodle strips can be used as a crunchy topping.
Regional Variations
Beyond this American classic recipe, there are some distinct regional styles of chicken chow mein found across North America:
West Coast (California)
California-style chicken chow mein has a heavier sauce with more vegetables like bean sprouts, celery and bell peppers. It may include green onions, water chestnuts and bamboo shoots. The noodles tend to be softer.
Midwest (Chicago)
Midwestern chicken chow mein uses egg noodles rather than traditional chow mein noodles. The noodles are soft and bathed in a thick gravy-like sauce along with veggies like celery, onion and carrot.
East Coast (New York)
East coast chicken chow mein has a greater Cantonese influence. The noodles are pan fried into crunchy, lacy pieces then topped with a stir-fried mixture of chicken, vegetables and sauce.
Hawaii
Hawaiian chicken chow mein has a Japanese influence. It’s prepared with soft yakisoba noodles, chicken katsu, cabbage, bean sprouts and bamboo shoots in a shoyu-based sauce.
Canada
Canadian chicken chow mein uses dark soy sauce which makes the dish much darker. Bean sprouts and celery are common additions.
Tips for the Best Homemade Chicken Chow Mein
Follow these tips for authentic tasting chicken chow mein at home:
-
Seek out traditional chow mein noodles in an Asian market rather than spaghetti or lo mein noodles.
-
Cut chicken across the grain for shorter, tender pieces that won’t overcook.
-
Let fried noodles drain on a rack or paper towels so they stay crispy.
-
Don’t overload the wok when stir-frying to allow for high heat and quick cooking.
-
Add noodles to the hot wok at the last minute to prevent sticking.
-
A dash of sesame oil adds nutty flavor at the end.
Chow Mein vs. Lo Mein
Chicken lo mein is another popular Chinese noodle dish that is sometimes confused with chow mein. However, there are a few key differences:
-
Noodles: Lo mein uses thicker, rounded noodles similar to spaghetti. Chow mein uses thin, flat crispy noodles.
-
Cooking method: Lo mein noodles are boiled until tender then lightly tossed in sauce. Chow mein noodles are boiled then pan-fried until crispy before mixing with sauce.
-
Texture: Lo mein has a soft, spoonable texture. Chow mein maintains some crispy noodle pieces.
-
Flavor profile: Lo mein is slightly sweeter with less pronounced soy sauce flavor. Chow mein has a saltier, umami-rich taste.
Make Your Own Crispy Chicken Chow Mein at Home
Once limited to takeout joints and Chinese buffets, chicken chow mein is easy to make at home with just a few key ingredients and the right technique. The crispy noodles, savory sauce, tender chicken and fresh vegetables come together for a flavorful noodle dish the whole family will love.
Try recipes for your favorite regional style, or put your own spin on this flexible Chinese-American classic. Just be sure to keep those chow mein noodles front and center for the essential taste and texture that defines this hearty yet satisfying favorite.
Clearing Up The Confusion
Chicken chow mein has really evolved over the years here in the U.S. and throughout the Western World. It’s to the point where I feel that everyone has their own perception and experience of what it is.
I’ll try to set the record straight with some facts, trends, and my own perceptions of how the term “chicken chow mein” came to be associated with so many different recipes!
Chicken Chow Mein Recipe Instructions
Combine the sliced chicken with the water, oyster sauce, cornstarch, Shaoxing wine, and oil. Massage the chicken until it absorbs all the liquid.
Chicken Chow Mein Take-Out Style | Chicken Recipe For Dinner
FAQ
What is chicken chow mein made of?
Chicken chow mein is a stir-fried dish featuring chicken, noodles, and vegetables in a savory sauce. Typically, it includes chicken (breast or thighs), egg noodles, and a mix of vegetables like onions, celery, and cabbage.
What does chow mein contain?
Chow mein ingredients typically include noodles (egg noodles are common), a protein like chicken, beef, or tofu, and a variety of vegetables such as cabbage, carrots, onions, and bean sprouts.
What are the ingredients in chow mein?
Chow mein typically includes noodles, vegetables like cabbage, celery, and onions, and sometimes meat like chicken or beef.
What’s inside chicken chow mein?
- 200g /6 oz chicken breast or thigh fillets , thinly sliced (Note 1 tenderise option)
- 4 cups green cabbage , finely shredded (Note 3)
- 1 1/2 tbsp peanut oil (or other cooking oil)
- 2 cloves garlic , finely chopped.
- 200g /6 oz chow mein noodles (Note 2)
- 1 carrot , julienned.
- 1 1/2 cups bean sprouts.