Chow Mein Yeb Gum (With Chicken and White Mushrooms)

Ingredients

• 1 portion French mushrooms (white button mushrooms) (Also known as white button mushrooms or champignons. Slice evenly for uniform cooking. Quantity not specified in original source.)
• 1 portion chicken meat (Use boneless chicken breast or thigh, cut into thin strips for quick stir-frying. Quantity not specified in original source.)

Instructions

1. 1Cut your chicken meat into thin, even strips roughly 5 cm (2 inches) long. Thin, uniform pieces will cook quickly and evenly in the wok. Pat the chicken dry with a clean cloth or paper towel — this helps it brown rather than steam when it hits the hot pan.
2. 2Wipe the French white mushrooms clean with a damp cloth — avoid washing them under running water as they absorb moisture easily. Remove any tough stem ends and slice the mushrooms evenly, about 5 mm (¼ inch) thick. Even slices ensure they cook at the same rate.
3. 3Heat a wok or large frying pan over high heat until it is very hot — you should see a faint wisp of smoke. Add your cooking oil and swirl to coat the surface. Add the chicken strips in a single layer if possible. Do not stir immediately; allow the chicken to sear for about 1 minute so it develops a light golden colour on one side. Then stir-fry, tossing constantly, for a further 3 to 4 minutes until the chicken is cooked through with no pink remaining. Remove the chicken from the wok and set aside on a plate.
4. 4Return the wok to high heat. If the pan looks dry, add a small splash more oil. Add the sliced French mushrooms and stir-fry for 3 to 4 minutes, tossing frequently. The mushrooms will release some moisture and then begin to colour lightly at the edges — this is what you want. They should be tender but still hold their shape.
5. 5Return the cooked chicken to the wok with the mushrooms. Toss everything together over high heat for 1 to 2 minutes so the flavours meld and everything is heated through evenly. This is your Chow Mein filling. Serve immediately over or alongside your prepared noodles, as directed in the plain Chow Mein base recipe.