Cantonese Chow Mein Sauce

Cantonese chow mein is something I make often. Usually it’s cantonese chicken chow mein because it’s my wife’s favourite. For years I used the recipe for the sauce that was in a cookbook I had. The flavours worked and it was simple, two things I like when cooking. You really can’t get much simpler than a half cup of water, tablespoon of soy sauce, and a heaping teaspoon of cornstarch. It is still a favourite of mine but I have had my mind changed to it, maybe only be best with beef. The change came about after I had chicken chow mein our daughter ordered from a local restaurant. The sauce they used was just chicken broth thickened with cornstarch. My wife loved it and I actually found it worked well even with the noodles. It reminded me of moo goo gai pan which is a great recipe. Sauce was a little thinner but the favour was the same. So I have made it that way a few times.

After making it the way the restaurant did I realized it was good but needed something to make it great. Or it could be I am just a goofball who has to play with everything. Last time I made it I added extra soy sauce to the chicken marinade which made me realize what it needed. The extra soy sauce in the marinade was by accident because the phone rang when I was adding the soy. A phone on vibrate in your pocket can give you a bit of a shock. So tonight I tried a different sauce for the chicken chow mein and it worked great. It’s kind of a marriage between what I used for years and the restaurant sauce. My wife thought it was great and for me that makes it the perfect sauce for cantonese chicken chow mein. It would also be perfect for shrimp or pork chow mein but I would never use it with beef, the original is still best for beef.

Not given the vegetables I used because they are the same as I always use. This is the amount for 2 people but if you need more just increase the quantities.

1/2 cup chicken broth

2 teaspoons soy sauce

1/2 teaspoon pepper

1 heaping teaspoon cornstarch

Mix everything together in a glass and pour in the frying pan with the vegetables. Stir until thickened and spoon over the noodles and serve.

About Graham Stewart

This is me on a bad day.
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