The recipe for this post is chicken lo mein. The Chinese have been in Trinidad and Tobago for over 200 years now and their influence has left an indelible mark on the culture of Trinidad and Tobago. Be it the corner shop owners of yesteryear to the owners of upscale clubs and other such establishments, they have been known to be astute businessmen....but, beside all of that we certainly can't overlook the influence of Chinese Cuisine on the island in it's different forms: from crispy roast pork to a decadent sweet and sour chicken to the ever popular No. 1 (Rice, Chow Mein and Chicken). hahaha lol!
The Popularity of Chicken Lo Mein
It's a fact: you cannot escape Chinese cooking in Trinidad and Tobago. Now, instead of the famous corner restaurant alone, smaller side shops are in existence...even in close proximity to each other. I even saw one the other day in Curepe close to the oyster man that doesn't use Vetsin ( MSG) in their food. ( Have to try that one out! )
Anyhow, as I was saying... I'm always getting lost in my own writing at times lol! 🙂 Chinese cooking has taken on a different identity in Trinidad and not only Chinese are cooking chinese food or how about this one a friend of mine actually went to a Chinese restaurant that also served Creole dishes...try that for size lol!
Don't you find it fun to be living in a country with so many cultural anomalies? It's normal and I wouldn't even go into names of people that one would be a post all by itself. Trinbagonians know what I'm talking about...
So, where were we? Ah! The recipe... In keeping with me representing my Trini culture on simplytrinicooking I present to you today a recipe from our eastern bretheren from China. Chicken Lo Mein (Simplified Chinese)orLoo Mein (Cantonese ) is a recipe I have recently been acquainted with ( *shaking hands* hello Lo Mein nice to meet you hahaha!) and after trying it out I knew I couldn't keep it to myself.
Before we begin let's take a closer look at this recipe. Lo Mein means tossed noodles so this recipe calls for the noodles to be added to the cooking process at the very end which gives it, it's inherent soft "al dente" look. That's all this recipe is about: just a method of preparing the noodles. Here's Chicken Lo Mein. Enjoy!
Chicken Lo Mein Recipe
CHICKEN LO MEIN
184 g loo mein egg noodles (I used the Sincere Brand. Basically about half pack. )
Approximately 1 lb seasoned chicken, diced (may use boneless)
1 cup mushrooms, sliced
½ small cabbage, sliced thinly
1 large carrot, sliced
1 large sweet pepper, sliced
1 sprig chive (cut 2")
½ large onion or 1 small onion
Ginger and garlic, minced
4 tsp. water
2 tsp. salt
½ tsp. sugar
2 tsp. black soy sauce
Pinch pepper powder
1 tsp. tapioca or corn starch (for solution)
3 tbsp. cooking oil
A few drops of sesame oil
Boil and drain noodles. Set aside.
Note: Place the noodles under cold running water.
...carrot, sweet peppers, onion and mince the garlic and ginger.
Note: During this preparation also mix 2 teaspoons water with the salt, sugar, black soy sauce and pepper powder. Also mix 2 teaspoons of water with the cornstarch separately. Set aside. Now we're ready to cook!
Heat the oil in the wok.
Add the chicken and stir until the chicken is cooked.
Note: When the chicken is cooked it will look white in colour like in the picture above.
Add the mushrooms, ginger and garlic. Stir fry for one minute over high heat.
Pour in the seasonings i.e. Soy sauce mixture and starch solution and stir evenly for about two minutes until the veggies are cooked .
Then add the onion carrots, sweet pepper, and cabbage.
Turn off heat, add the egg noodles and a few drops of sesame oil and toss. Garnish with chive. Serve hot.
So, you learnt a bit of Chinese and yuh belly full of Trini style Chicken Lo Mein. What more could you ask for? I know...A beastly cold glass of mauby. Hits the spot every time! More recipes to come.
Ah gone! 🙂
P.S. Don't forget to tweet or facebook like this chicken lo mein recipe!
Chicken Lo Mein
- 184 g loo mein egg noodles I used the Sincere Brand. Basically about half pack.
- Approximately 1 lb seasoned chicken diced (may use boneless)
- 1 cup mushrooms sliced
- ½ small cabbage sliced thinly
- 1 large carrot sliced
- 1 large sweet pepper sliced
- 1 sprig chive cut 2"
- ½ large onion or 1 small onion
- Ginger and garlic minced
- 4 tsp. water
- 2 tsp. salt optional
- ½ tsp. sugar
- 2 tsp. black soy sauce
- Pinch pepper powder
- 1 tsp. tapioca or corn starch for solution
- 3 tbsp. cooking oil safflower
- A few drops of sesame oil
- Boil and drain the noodles. Wash with some cold running water. Set aside.
- Cut up the mushrooms, cabbage, chicken, carrot, sweet peppers, onion and mince the garlic and ginger.
- Note: During this preparation also mix 2 tsp. water with the salt, sugar, black soy sauce and pepper powder. Also mix 2 teaspoon of water with the cornstarch separately. Set aside.
- Heat the oil in the wok. Add the chicken and stir until the chicken is cooked. Add the mushrooms, ginger and garlic. Stir fry for one minute over high heat. Then add the onion carrots, sweet pepper, and cabbage. Pour in the seasonings, i.e. Soy sauce mixture and starch solution and stir evenly for about two minutes until the veggies are cooked .
- Turn off heat, add the egg noodles and a few drops of sesame oil and toss. Garnish with chive. Serve hot.