00:00:02I’m going to teach you how to make a
00:00:04lovely stir-fried chicken chow mein it’s
00:00:06something we’ve all heard about a lot of
00:00:08people have it on the high street I’ve
00:00:10broken it down I want to show you how to
00:00:11make your own homemade version with
00:00:13lovely fresh ingredients in it I’m going
00:00:16to use half decent chicken half decent
00:00:17lovely chicken I’m going to cut that
00:00:20into strips
00:00:20I’ve got noodles a little corn flour to
00:00:23thicken I got bok choy this is a type of
00:00:25cabbage and if you can’t find it
00:00:27you can use a regular white or savoy
00:00:29cabbage I’ve got some shitake mushrooms
00:00:31you can get these in the supermarkets
00:00:33but again you could use button mushrooms
00:00:35if you wanted to and then in the tin
00:00:37we’ve got water chestnuts if you never
00:00:39try them their crunchy they’re fresh and
00:00:41you know it’s just a nice contrast to
00:00:44all this in a stir-fry now I’ve got some
00:00:46boiling water cooking here I’ve got a
00:00:48wok here what you could do it in a very
00:00:51large frying pan absolutely
00:00:53but what’s obviously have that nice
00:00:54shape so you can be tossing it and it
00:00:57cooks really quick first things first
00:00:59put that wok or large pan on a high heat
00:01:03really ferociously high preheat it for
00:01:06like four minutes get it screaming hot
00:01:08that’s what stir frying is all about so
00:01:10fan on windows open now every stir fry
00:01:14out and think of starts with a fragrant
00:01:16sort of base so we’ve got coriander you
00:01:19can get this in supermarkets simply rip
00:01:21this off
00:01:22this can go in towards the end these
00:01:24stalks nothing wrong with them you’ve
00:01:25given it a wash we’re going to finely
00:01:27slice these then you’ve got spring
00:01:29onions you could use white onion but the
00:01:30spring onions are a bit lighter we’re
00:01:32going to slice that up as well and then
00:01:35we’ve got chili for that fiery heat put
00:01:37as much or as little as you like but you
00:01:39kind of want it in there because it’s a
00:01:40stir-fry then you’ve got garlic was
00:01:42going to bring it all together and
00:01:43ginger nice and juicy
00:01:45lovely so to start with let’s get the
00:01:47coriander and the spring onions and just
00:01:50rock your knife over like this if your
00:01:53knife skills are terrible then just just
00:01:55take a time just do it there’s no rush
00:01:58once you get the hang of this you should
00:01:59be at a knockout this kind of stir-fry
00:02:01in at least 15 to 20 minutes so I want
00:02:04to push this to the end like that and
00:02:05then we’ve got the chili do exactly the
00:02:08same so I’m going to slice that up like
00:02:12that
00:02:13the ginger cut the end off cut the sides
00:02:17off and then you love this bit left just
00:02:21you know with a peeler or a knife if
00:02:24you’re good enough with it just take
00:02:26this skin off wonderful flavor of this
00:02:29really good for you as well so it’s a
00:02:32thumb-sized piece of ginger for about
00:02:34two portions you cut the ginger in half
00:02:37and then we can finally slice it and
00:02:40take your time no rush
00:02:47so slice up the old garlic this is where
00:02:51your time is going to go because cooking
00:02:53happens in about a minute and a half two
00:02:55minutes okay so first things first get
00:03:01your base ready
00:03:01then there’s the chicken now I’ve bought
00:03:04free-range chicken here but you can get
00:03:07some RSPCA freedom food chicken and you
00:03:10can get it you know for a reasonable
00:03:12price the truth is actually you don’t
00:03:15even really need a big chicken breast
00:03:17per person because once you’ve sliced it
00:03:19up and you’ve got it amongst all the
00:03:21vegetables and stuff like that you know
00:03:22a little goes a long way I’m going to
00:03:25give you a breast per person here just
00:03:27use your knife to slice the chicken up
00:03:31like this so slice up the two chicken
00:03:34breasts so walk very very hot I’ve got
00:03:37my water here I’ve got my noodles put my
00:03:41noodles in first I’m gonna put the oil
00:03:45just a couple of tablespoons into a pan
00:03:47now you’ve got to get really on it
00:03:50concentrate and we’re going to be
00:03:52cooking so first of all get your chicken
00:03:54to go straight in you can hear
00:03:59is really hot use a spoon and move the
00:04:02chicken around we’re going to go
00:04:05straight in after about 30 seconds with
00:04:09the fragrant base ginger chili garlic
00:04:14coriander thought you can see we’ve
00:04:20already got color on the chicken and how
00:04:21quick is that and the colors are so
00:04:23lovely that it’s easy
00:04:26popjoy dead simple cut it in half cut
00:04:30the half into cores
00:04:33chuck it in the water with your noodles
00:04:37move the noodles around so they’re not
00:04:39all sticking together we’re about a
00:04:42minute away from finishing this dish you
00:04:45can see you’ve got good color that’s why
00:04:50you need the heat high is that scalding
00:04:52heat that’s going to make this that
00:04:55chicken is almost cooked I’m gonna go in
00:04:57with some Howell mushrooms you can cut
00:04:59me half if you want now you don’t have
00:05:02to do this right some people don’t like
00:05:04it some people love it because they’re
00:05:06used to it but then cornflour right call
00:05:08for our nothing wrong with it at all
00:05:10it’s just corn flour one teaspoon here
00:05:13just get it over top like this one
00:05:16heaped teaspoon in there and then just
00:05:18toss it about like this or stir it
00:05:21around what that’s going to do is
00:05:22thicken it so it’s not just water and
00:05:24noodles it’s more of a silky rough than
00:05:28anything else straight in with the
00:05:30chestnuts and the water that it comes in
00:05:33nothing wrong with that at all
00:05:34and basically that chicken to cook now
00:05:39and all I’m going to do is get some
00:05:43tongs or you could drain this and I’m
00:05:45literally going to pull the noodles from
00:05:47here and the bok choy into here and I
00:05:51want to use some of this water so use
00:05:55your tongs or your spoon to mix this
00:05:57around you can see that cornflour just
00:05:59made it go silky can you see how it’s
00:06:01not thick in there
00:06:03lovely all right have a little taste
00:06:09right
00:06:10there’s been no salt in that so I’m
00:06:12going to put soy sauce in about one and
00:06:16a half tablespoons and that’s got flavor
00:06:19out seasoning got lime all right so
00:06:21we’ve got heat from the chili great salt
00:06:24from the soy sauce then I want to get a
00:06:28bit of lime action squeeze some lime in
00:06:33there there you go and then turn it off
00:06:38job done so we’ll move this around what
00:06:42you got there is lovely noodles they’re
00:06:43not cooked to hell they’ve only cooked
00:06:45for two minutes the bok choy that hasn’t
00:06:46been cooked to hell now it’s got lovely
00:06:48green colour just time to survey up now
00:06:54use your tongs or if you haven’t got
00:06:57tongs a couple of forks together will
00:07:00work pretty well move it over like this
00:07:04and just make sure each plate gets a
00:07:07little bit of everything if you could
00:07:09that point of your mates or your partner
00:07:11they’ll be well over the moon with that
00:07:13it will taste I’m sure that’s going to
00:07:16taste a damn sight better than anything
00:07:18you’ve bought in your every Thai Street
00:07:22takeaway especially by the time you got
00:07:24it home Lee’s been sitting there and all
00:07:26that sort of stuff little wedge of lime
00:07:27and there you go a beautiful chicken
00:07:31chow mein nothing wrong with that at all
00:07:33well chuffed so there you go guys
00:07:35I can promise you once you’ve done a
00:07:36stir for a couple of times you’ll really
00:07:37get the hang of it
00:07:38you won’t believe how easy it is it
00:07:40involves a little bit of assembly but
00:07:42when you get cooking it’s dead cool dead
00:07:44exciting and you just will not believe
00:07:46the flavours and if you’re passing it on
00:07:48at home or in the workplace good luck
00:07:58you
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