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Ken Hom: Chinese New Year Recipe

The chef shares one of his favourite recipes with Luxury London - the perfect dish for a Chinese New Year celebration

Ken Hom's Chicken Chow Mein

Serves 4
Preparation time: 10 minutes
Plus 10 minutes marinating 
Cooking time: 20 minutes

225g (8oz) dried or fresh egg noodles 
4 teaspoons sesame oil
5 dried red chillis
100g (4oz) boneless skinless chicken breast, cut into fine shreds 5cm (2in) long
2 ½ teaspoons groundnut oil 
1 tablespoon finely chopped garlic
50g (2oz) mangetout, finely shredded
50g (2oz) Parma ham, or cooked ham, finely shredded
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon salt
½ teaspoon freshly ground white pepper
½ teaspoon sugar
3 tablespoons finely chopped spring onions
For the marinade:
2 teaspoons light soy sauce
2 teaspoons Shaoxing rice wine or dry sherry
1 teaspoon sesame oil
½ teaspoon salt
½ teaspoon freshly ground white pepper


  • Cook the noodles in a large pan of boiling water     3-5 minutes, then drain and plunge them into cold water. Drain thoroughly, toss them with three teaspoons of the sesame oil and set aside. 
  • Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes.  
  • Heat a wok over a high heat. Add one tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 minutes and then transfer to a plate. Wipe the wok clean. 
  • Reheat the wok until it is very hot, and then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir fry for10 seconds. Then add the mangetout and ham and stir fry for about 1 minute.
  • Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir fry for 2 minutes.
  • Return the chicken and any juices to the noodle mixture. Stir fry for about 3-4 minutes or until the chicken is cooked. 
  • Add the remaining sesame oil and give the mixture a few final stirs. Turn it onto a warm platter and serve at once.