Lo Mein

Ingredients

• 1 oz dried shiitake mushroom
• 2 oz seafood mushroom
• 1 oz king oyster mushroom
• 2 oz carrot
• 1 bunch scallion
• 2 shallot
• 2 clove garlic
• 2 oz red onion
• 18 oz thick noodle
• 1 tbsp corn oil
• 1 tsp cooking wine
• 4 oz bean sprout
• 1 tsp toasted sesame oil
• 12 oz chicken breast
• 1 tbsp oyster sauce
• 0.25 tsp white pepper
• 0.5 tsp chicken bouillon powder
• 1.5 tsp cornstarch
• 2 tbsp water
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp salt
• 1 tsp chicken bouillon powder
• 3 tsp cornstarch
• 1.5 tbsp water

Steps

1. 1

   Wash and soak the shiitake mushrooms. Place them in a bowl of warm water (approximately 40° to 50°C/104° to 122°F) and allow them to soak for 10 minutes to rehydrate.

2. 2

   Make a thin slice on one side of the carrot, then place it on the flat side. This creates a stable base and makes the carrot less likely to roll when cutting. Cut the carrot into 1/4-inch slices, then stack those slices and cut them into sticks. Set aside.

3. 3

   Divide the chicken breast into two halves. If you look carefully, you can see that the grain of the protein is divided, with one half going up and down and the other half going left to right.

4. 4

   In a separate bowl, combine the oyster sauce, light soy sauce, sugar, salt, and chicken bouillon powder. Mix to combine.

5. 5

   Bring a large pot or wok of water to a boil. My dad like to use hot water to save cooking time.

6. 6

   Bring a pot of water to a boil. Once the water reaches a boil, lower the heat to medium. Add the marinated chicken.

7. 7

   In a wok, heat up the oil. We’re using corn oil, but feel free to use any other high smoke point oil like peanut or vegetable oil.