In the previous episode, I showed you how to do Chinese American Lo Mein. Today, I’d like to show you how to do the authentic Cantonese Lo Mein. In Chinese, on the surface Lo Mein means to scoop the noodles out from water. But in Cantonese, it also means to mix noodles. It’s usually use egg noodles, accompanied by a bowl of soup on the side, and the person who eats it will mix everything together while eating them.
A bag of thin wonton egg noodles
3 tablespoons of oil
A bunch of chopped scallions
2 ounces of julienned Chinese broccoli
2 ounces of halved shimeji mushrooms
2 ounces of julienned chicken
2 cups of chicken stock
A tablespoon of oyster sauce
1/2 of a teaspoon of soy sauce
A pinch of salt
A pinch of pepper
A pinch of sugar
A dash of sesame oil
A teaspoon of corn starch mix with a tablespoon of water
1/2 of a teaspoon of dark soy sauce
In a small pan, heat up 3 tablespoons of oil, add a bunch of chopped scallions and wait until the aroma comes out. Put it in a sauce bowl and set aside.
In a separated pot, boil water, and cook the noodles in a noodles drainer for 20 seconds. Next take out the drainer and rinse it with cold water (過冷河). Then boil it in the hot water for another 5 seconds, and rinse with cold water one more time. (We are doing this because we want to take out the bitter taste of lye water and also make the noodles bouncier.) Now place the noodles in a bowl.
Then in the same pot, boil the julienned Chinese broccoli, and then serve it on the noodles. Then also boil the julienned chicken and the mushrooms.
In a separated pot, boil 2 cups of chicken stock, then transfer the cooked chicken and cooked mushrooms in here. Season with a tablespoon of oyster sauce, 1/2 of a teaspoon of soy sauce, a pinch of salt, a pinch of pepper, a pinch of sugar, a dash of sesame oil. And stir well. Then slowly pour in the corn starch water and stir the pot in a circular motion. Lastly, mix in 1/2 of a teaspoon of dark soy sauce.