Recipe may contain gluten, peanuts, tree nuts, milk and fish.
You can now make this Chinese takeaway classic in your slow cooker! The ingredients are usually stir-fried but in our version you cook the chicken first and then at the end combine with vegies and noodles.
250ml (1 cup) Massel Chicken Style Liquid Stock
2 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
2 tsp finely grated ginger
1 brown onion, cut into thin wedges
1 large carrot, peeled, halved lengthways, sliced
2 chicken marylands, skin removed
3 tsp cornflour
250g dried egg noodles
100g snow peas, halved diagonally
410g can baby corn spears, drained, halved
Chopped fresh coriander leaves, to serve
5 Method Steps
Step 1Combine stock(250ml (1 cup) Massel Chicken Style Liquid Stock), soy sauce (2 tbsp soy sauce), oyster sauce (2 tbsp oyster sauce), sesame oil (2 tsp sesame oil) and ginger (2 tsp finely grated ginger) in a slow cooker. Add the onion (1 brown onion, cut into thin wedges), carrot (1 large carrot, peeled, halved lengthways, sliced) and chicken (2 chicken marylands, skin removed). Cover and cook for 5 hours on LOW, turning chicken halfway through cooking, if possible.
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Step 2Remove the chicken from the slow cooker and place on a chopping board. Turn the slow cooker to HIGH. Combine cornflour (3 tsp cornflour) with 1 tablespoon water, stirring until smooth. Stir into the liquid in slow cooker. Cover and cook for 15 minutes.
Step 3Meanwhile, cook noodles (250g dried egg noodles) in a large saucepan of boiling water for 3 minutes, adding the snow peas (100g snow peas, halved diagonally) for the last 1 minute of cooking time. Drain and run under cold water. Set aside. Use a fork to shred chicken from the bone.
Step 4Add the chicken, noodles, snow peas and corn (410g can baby corn spears, drained, halved) to the slow cooker. Use tongs to toss to combine.
Step 5Sprinkle the chow mein with coriander (Chopped fresh coriander leaves, to serve) to serve.