FAST ED’S KITCHEN

ED HALMAGYI

Join me as I show you how to give your meals and desserts a seasonal makeover on BHG TV, Fridays at 7pm on Channel 7. (Apologies, may be subject to change)

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CHICKEN LO MEIN

Preparation time 10 mins

Cooking time 15 mins

Serves 4

¼ cup Chinese cooking wine
2 Tbsp dark soy sauce
2 Tbsp oyster sauce
1 Tbsp sesame oil
2 tsp brown sugar
1 Tbsp cornflour
2 chicken breast fillets, sliced
¼ cup canola oil
6 cloves garlic, chopped
6cm piece ginger, cut into fine batons
4 cups mixed vegetables, finely cut (cabbage, carrot, green shallots)
200g fresh hokkien noodles
½ bunch coriander leaves
Sliced shallots, to serve

STEP 1 Mix cooking wine, sauces, sesame oil, sugar and cornflour in a bowl and whisk until smooth.

Cook chicken in half of the canola oil in a wok set over high heat for 5 minutes, until lightly browned. Add garlic and ginger, then cook briefly.