Jamie Oliver’s chicken chow mein – Ministry of Food

Hi guys, welcome to the Ministry of Food! Ok, I’m going to teach you how to make
a lovely stir-fried chicken chow mein. It’s something we’ve all heard about,
a lot of people have it on the high street. I’ve broken it down, I want to show you
how to make your own homemade version with lovely fresh ingredients in it. I’m gonna use half decent chicken, half decent – *lovely* chicken. I’m gonna cut that into strips.
I’ve got noodles, a little corn flour to thicken. I’ve got bok choy, this is a type of
cabbage and if you can’t find it you can use a regular white or savoy cabbage. I’ve got some shiitake mushrooms, you can get these in the supermarkets, but again you could use button mushrooms if you wanted to. And then in the tin we’ve got water chestnuts. If you’ve never tried them, they’re crunchy, they are fresh and you know it’s just a nice contrast to all this in a stir-fry. Now, I’ve got some boiling water cooking here, I’ve got a wok here. Wok. You could do it in a very large frying pan, absolutely, but woks obviously have that nice
shape, so you can be tossing it and it cooks really quick. First things first, put that wok or large pan on a high heat really ferociously high. Preheat it for like four minutes, get it screaming hot. That’s what stir-frying is all about, so fan on, windows open. Now, every stir-fry I can think of starts with a fragrant sort of base. So we’ve got coriander, you can get this in supermarkets. Simply rip this off this can go in towards the end. These stalks, nothing wrong with them, you’ve given it a wash. We’re gonna finely slice these. Then you’ve got spring onions. You could use white onion, but the spring onions are a bit lighter. We’re gonna slice that up as well. And then we’ve got chili for that fiery heat. Put as much or as little as you like, but you kind of want it in there, because it’s a stir-fry. Then we’ve got garlic that’s going to bring it all together and ginger, nice and juicy, lovely. So to start off with let’s get the coriander and the spring onions and just rock your knife over like this. If your knife skills are terrible, then just take your time, just do it, there’s no rush. Once you get the hang of this, you should be able to knockout this kind of stir-fry in at least 15 to 20 minutes. So I want to push this to the end like that. And then we’ve got the chili, do exactly the same. So I’m going to slice that up like that. The ginger. Cut the ends off, cut the sides off and then you, this bit left, just you know with a peeler or a knife if you’re good enough with it, just take this skin off. Wonderful flavor of this, really good for you as well. So it’s a thumb-sized piece of ginger for about two portions. You cut the ginger in half and then we can finally slice it and take your time, no rush. So slice up the old garlic. This is where your time is going to go, because cooking happens in about 1.5 – 2 minutes. Ok. So first things first, get your base ready. Then there’s the chicken. Now, I’ve bought free-range chicken here, but you can get some RSPCA Freedom Food chicken, you can get it, you know, for a reasonable price. The truth is actually you don’t even really need a big chicken breast per person, because once you’ve sliced it up and you’ve got it amongst all the vegetables and stuff like that you know a little goes a long way. I’m going to give you a breast per person here. Just use your knife to slice the chicken up like this. So I’ve sliced up two chicken breasts. So wok, very very hot. I’ve got
my water here, I’ve got my noodles. I put my noodles in first. I wanna put the oil just a couple of tablespoons into a pan. Now, you’ve got to get really on it, concentrate and we’re gonna be cooking. So first of all, get your chicken to go straight in. You can hear that it’s really hot. Use a spoon and move the chicken around. We’re gonna to go straight in after about 30 seconds with the fragrant base: ginger, chili, garlic, coriander stalks. You can see we’ve already got color on the chicken and how quick is that and the colors are so lovely. That it’s easy. Bok choy. Dead simple – cut it in half, cut the halves into quarters, chuck it in the water with your noodles, move the noodles around so they’re not all sticking together. We’re about a minute away from finishing this dish. You can see you’ve got good color. That’s why you need the heat high. It’s that scolding heat that’s going to make this. That chicken is almost cooked. I’m gonna go in with some whole mushrooms. You can cut them in half if you want. Now, you don’t have to do this, right. Some people don’t like it, some people love it, because they’re used to it. But then corn flour, right. Corn flour, nothing’s wrong with it at all. It’s just corn flour. One teaspoon here, just scattered over the top like this. One heaped teaspoon in there and then just toss it about like this or stir it around. What that’s gonna to do is thicken it, so it’s not just water and noodles, it’s more of a silky broth than anything else. Straight in with the chestnuts and the water that it comes in, nothing wrong with that at all. And basically that chicken is cooked now. And all I’m gonna to do is get some
tongs or you could drain this and I’m literally gonna pull the noodles from here and the bok choy into here and I want to use some of this water. So use your tongs or your spoon to mix this around. You can see that corn flour just made it go silky, can you see how it’s thick in there. Lovely. All right, have a little taste. Right, there’s been no salt in that, so I’m going to put soy sauce in. About one and a half tablespoons and that’s got flavor and seasoning. I’ve got lime. All right, so we’ve got heat from the chili, great. Salt from the soy sauce. Then I want to get a bit of lime action. Squeeze some lime in there. There you go. And then turn it off. Job done, so we’ll move this around. What you’ve got there is lovely noodles, they’re not cooked to hell, they’ve only cooked for two minutes. The bok choy that hasn’t been cooked to hell, now it’s got lovely green color. Just time to serve it up now. Use your tongs or if you haven’t got tongs a couple of forks together will work pretty well. Move it over like this and just make sure each plate gets a
little bit of everything. If you cook that for all of your mates or your partner they’ll be well over the moon with that. It will taste I’m sure that it’s going to taste a damn slight better than anything you’ve bought in your average high street takeaway, especially by the time you got it home, it’s been sitting there and all that sort of stuff. A little wedge of lime and there you go – a beautiful chicken chow mein. Nothing wrong with that at all. Well chuffed. So there you go guys. I can promise you once you’ve done a stir fry for a couple of times, you’ll really get the hang of it. You won’t believe how easy it is. It involves a little bit of assembly, but when you get cooking it’s dead cool, dead exciting and you just will not believe the flavors. And if you’re passing it on at home or in the workplace, good luck!

100 comments on “Jamie Oliver’s chicken chow mein – Ministry of Food”

  1. rikilii says:

    *pulls water chesnut out of a can…."They're fresh"….

  2. blackdeckbox says:

    The comments omg… Im chinese but I dont care; I like this version too.

  3. Cabo Wabo says:

    save the lime for Thai food. no lime in Chinese

  4. Flower Power says:

    Jamie – I have the same pans and you are using stainless steel utensils.. so if I too use them and end up destroying my non-stickiness are you implying that you will honor my guarantee being that the inventor does the same thing “in daily use”? This will be a helpful answer

  5. Leafmouth 0 says:

    where's the sprouts ?!!?! 🙂

  6. Sonam Chand says:

    Personally, don't like lime with chicken or noodles, prefer it with fish.

  7. Lydia Deacon says:

    Jimmy we as Malaysians don’t cook our fried noodles like your English version

  8. blahniach says:

    Beautiful recording quality Jamie. Did you use one of those noodles to record it?

  9. Gavla Tennis says:

    What's with the fuzzy, ultra low resolution??

  10. emigrate says:

    Stick to boiled beef and cabbage with mash. Your way over your head with spices and food you over estimate your prowess in.

  11. MickFooParker says:

    Jamie Oliver, do us a massive favour and give up trying to cook Chinese food. everything you've put in your chow mein is utter bollocks

  12. MickFooParker says:

    Jamie Oliver, do us a massive favour and give up trying to cook Chinese food. everything you've put in your chow mein is utter bollocks

  13. TheAsa1972 says:

    Jamie its fking crap at least you did not Spit on the food this time

  14. MickFooParker says:

    Jamie, what the hell are you doing? just stop it!! ,that is NOT how to make a chow mein!! leave well alone you idiot

  15. oojit007 says:

    I like Jamie Oliver so this video saddens me. The dish turned out looking insipid and while I'm certain it's edible, it's unappealing.

  16. Jessie Tsang says:

    My culture and heritage just got totally insulted. It does not remotely resemble Chow Mein. We don't use lime, coriander, water chestnuts, ginger or chilli or cornflour in traditional chow mein. Where are the beansprouts? The only thing I can identify is the Chicken and the Noodles. The noodles are supposed to be left to dry. The word's Chow Mein literally translate to English as Fried Noodles, not wet slimy ones.

  17. GoHomePikachuUrDrunk says:

    a frying pan…… or a drying pan?

  18. Jimmy Yu says:

    Don't add cornflower and Lyme into Chow Mein..

  19. KiLL z0ne says:

    but he wasted so much ginger

  20. Nick Knowles says:

    yall need to start your own cooking shows if that much of a fork stuck up your asses

  21. Susan Palmer says:

    Yummy , Thx master chef Jamie.

  22. Robin says:

    No matter how ostentatious you make your cooking look, it is still a terrible way to make chowmein.

  23. Robin says:

    I seriously doubt if that mushroom is even halfway cooked.

  24. Mukesh Megnauth says:

    If this is in fact, your own channel, why the bloddy hell you have the lowest quality video? Clearly this shows what a lousy chef you are.

  25. carbonsiliconnn says:

    Basically it's a Chicken and Mushroom Pot Noodle done in a frying pan

  26. Sarah HS says:

    What about tge chunky peices of ginger???

  27. Lee Kum Kee Europe says:

    We'll have to challenge Jamie to a Chow Mein -off… that's a thing right?

  28. Marie Tans says:

    I think it’s brilliant the way Jamie has made it

  29. SwoleRadroach says:

    This looks stank, what flavour

  30. willam wallace says:

    Fuzzy out of focus and painful to watch.

  31. Scott Dugmore says:

    Jamie big fan of some of your cooking but that's not the way to make chow mein m8 chow mein is a Chinese dish with a lot more flavours if it me i would of used potato starch still the same i suppose but mixed it with water first then added it last and then ee if it needs more or not yours looks very bland if i'm honest i'm just an everyday stay at home dad just loves to cook authentic food for my kids your the millionaire and i don't mean no offence just thought i'd say, old video we lie an learn still watch you now lol

  32. Anthony Strunk says:

    This is a very lazy prep and cooking method

  33. Francisco Medrano says:

    you forgot the mint, you put lemon and mint on everything, you have a taste problem.

  34. Mercy Haokip says:

    Why is the quality so bad?

  35. Jon Moreton says:

    That is not chicken chow mein.

  36. GreedoUT says:

    All twelve pixels of this video looked very tasty!

  37. Paddy Cooper says:

    Chicken stir fry…not a chow mein

  38. HardTekBen says:

    Why is this fraud boiling the greens??

  39. Colin Woods says:

    if that's Chow Mein im Chinese omg cooks like a pom

  40. kenzobeat says:

    Poor video quality

  41. Trần Nghĩa Sơn says:

    Great ! I like this channel !💗

  42. yasmin adham says:

    yes he is successful

  43. Summer Jones says:

    u r bad DISGUSTAN

  44. TheMrRSHARMA says:

    No no no coriander in Chowmein. That's like putting maple syrup over bacon instead of Hp brown sauce

  45. Salar Farrukh says:

    This looks very bland

  46. Cooking with May Laban says:

    Hello mama

  47. Cooking with May Laban says:

    I see you

  48. Dave LaBadie says:

    I want to make this it looks yummy. Thank you sir for sharing I am going to have to do it this weekend.

  49. antonio sasso says:

    Non mi piaci per niente.

  50. Void says:

    Why is it such a low video resolution?

  51. Sion Marc Anthony says:

    It's not just that it's inauthentic, the way it's done is just bland. It's a dish that can be really good with little effort.

  52. Angie P. says:

    Y’all really don’t rinse off the chicken before you cook it 😦

  53. Leonardo zobaran says:

    Still waiting for a Jamie’s dish w/o lime and coriander.

  54. معرفه معرفه says:

    very delicious 😍

  55. Cedric Rahimi says:

    White board for chicken???

  56. geraldine maher says:

    Rule of cooking……! Wash your hands after handling meat… Very unprofessional Jamie!👩‍🍳🍗🍜

  57. Calvin Gilmore says:

    It's too hard to understand when u just started to learn how to cook an egg

  58. sarah imbat says:

    It doesn't look authentic, but it looks good!☺😊😊

  59. Mohammed Hoque says:

    Mate I can do it better that was bad

  60. Dina Alineese says:

    Yummy that looks so nice

  61. SONG BUNNY says:

    He makes chow mein like it's spaghetti lol

  62. Nawed Ahmed says:

    A dash of sesame oil would be good

  63. G Maduro says:

    In my humble opinion, you should wash that chicken…

  64. John Burden says:

    He's using the wrong coloured chopping boards! If I did that at work, i'll be fired!

  65. xanrobin says:

    So many complaining people, did you actually cook and try this before you started wining about how it looks or how it's "wrong"?

  66. omg squee says:

    Whole mushrooms and water chestnuts?

  67. BRYAN BELSHAW says:

    Dark Soy and most important, Shaosing rice wine.

  68. Marc LaClear says:

    Which pixel is the chow and which is the mein?

  69. Joachim Bolanz says:

    You netter usw a spoon to Peel Ginger. Less waste.

  70. Jayson Sim says:

    Fake chow mee

  71. Zi Zi says:

    I am sure it tastes like crap.

  72. Dave Dowson says:

    Raw Chicken and didn't wash his hands

  73. movinghornet says:

    SHOW US YOUR ADAMS APPLE JAMIE O Wait u don't have one wonder why

  74. movinghornet says:

    Ur a female stop lying to the world

  75. philip blades says:

    i like bean sprouts in my chow mein

  76. Car Rider says:

    Chow moooo 😂 fuk off this no chow Mein u dum fuk maggotg

  77. Paul Riley says:

    Bean sprouts , velvet the chicken first ? Tbs oyster sauce too ! Noodles should be pre cooked and cold . Also a little finish with sesame oil ! Job done ! Wow I should be a chef ; give me a job Jamie , I'll show you how to cook !

  78. Simon Bacchus says:

    That is the shitest chowmain ever

  79. Don Carmichael says:

    That. Is. Not. Right.

  80. Gulya Swift says:

    Love it

  81. Clayton Goode says:

    With the shiitake mushrooms, you can buy dried ones in the Asian section of most supermarkets. Soak them in boiling water for 10 minutes & drain.

  82. Arto Rius says:

    Italian pasta not chow mein

  83. John j says:

    Ahhh use a wooden spoon Jamie😭

  84. Serena Strand says:

    I peel the entire piece of ginger

  85. Serena Strand says:

    Bland and tasteless

  86. smartypants says:

    I love Jay pretending to care about the regards that can't boil noodles

  87. ZeRoX says:

    What type of camera u use and how many megapixels ? -2?

  88. King Pin says:

    Chinese martial arts films is the only reason of my attraction towards Chinese chowmein.

  89. KunalDongre007 says:

    No cleaning/washing the chicken?

  90. Kolandai Mary says:

    U really wasted half the ginger…🙄

  91. 9 hundred says:

    It ain't no chow main.

  92. ring rang says:

    Quite a few things missing here, beansprouts, sesame oil, oyster sauce etc

  93. helloasroma says:

    this is such a fail smh

  94. jesus rodriguez says:

    This is the first chow mein video that I've seen that has not used oyster sauce.

  95. Reya Butt says:

    A biiiiiggggggg huuuuuggggggggeeeee NO NOOOO…were nothing has been chopped up…mushrooms the chestnut and the other green vegie….o com'on u call this cooking & above u call this chow mien…i mean i love chow mien…can eat it everyday…but this…yukkkhhh man

  96. Randomwhiteguy U.K. says:

    How come everytime I order Chinese food it's absolutely garbage!!

    I love Chinese food but lately, seems like every takeaway is shite!
    That's why I'm trying to learn how to make my own….

  97. babitha singh says:

    Jamie's version of chow mein😁

  98. aka digz says:

    Wash ur hands Jamie O!!!!

  99. Eivor Ellefsson says:

    So easy done thank you I ill try soon

  100. Hamza Adnan says:

    What a tramp

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