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Chicken Chow Mein

Dai pai dong (from Cantonese 大 排 檔) is a type of open-air food stall in Hong Kong and Guangzhou. Usually gets very busy at night. And this chow mien is one of those dishes that every body orders every time. In China, we have some standers for a good chow mein. The most important one is your chow mein needs to be dry, no excess oil/water liquid. Watch my video to understand how to reach that standard.

1 comment

  • Love this dish. I do it with both rice noodles or wheat noodles depending on what I have or feel like. One thing I do when using rice noodles is I toss them with a couple of dashes of dark soy sauce. A trick I learned in Thailand they use when making pad see ew. It gives the noodles a nice char, I do have the benefit of having well seasoned Woks and a very hot gas stove so nothing sticks. If you’re using fresh rice noodles cooking them is about a minute. I think 4 minutes you will have very mushy noodles, not what you want.

    Gary on

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