West Indian – (Guyanese Style) 30 min Chicken Chowmein


Shalom Brothers and Sisters!

Recipe 1) From Owner – Ahayah Yashiya

West Indian – (Guyanese Style) 30 min Chicken Chowmein

chicken chowmein

Today’s post will include how to make Chicken Chowmein. How is this Guyanese you ask? Well, Guyana is a fusion of six cultures. Chinese is one of them. Indian is another (you might have guessed this from the Indian dishes I posted before).

Chowmein is definitely one of my favorite dishes to cook and eat. It’s one of those dishes that most Guyanese make on special occasions (Birthday parties etc.) or for lunch on Sundays. But in my house, it’s an “any day you don’t feel like cooking too much but want something delicious kind of meal” to prepare. So we have it often! It’s quick and perfect for my lazy days.

Okay, enough of that. Let’s get to the cooking…

chicken

You will need 1 1/2 lbs. boneless chicken thighs (See my Bunjal chicken recipe for how to debone chicken thighs). Cut Chicken thighs into 1 inch chunks.

seasoning

For this dish we will use the following seasoning:
1 small onion thinly sliced, 4 cloves garlic (chopped), 1 tbsp. dried thyme, 1tbsp. cassareep or soy sauce, 1 tsp. brown sugar, 1 tsp. salt, 1 tsp. mustard and 1/4 tsp. freshly ground black pepper

meat

Set aside the onions. Then add all of the remaining seasoning (pictured above), to the chicken. Mix together and let marinade for 5 minutes.

While the chicken marinades, let’s prep the vegetables…

vegetables

Cut 1 1/2 mixed bell peppers into thin strips. Then prepare your vegetables, if you are using fresh veggies. I’m using frozen vegetables, but you can use, carrots (julienne or diced), petite green beans (halved), and broccoli and cauliflower (if you like). I’m also adding 1/3 green cabbage thinly sliced.

chowmein cooking

1. Using 3 tbsp. oil, saute onions in a skillet or saute pan on medium heat, until onions are soft and brown. (I am using a large stock pot).

2. Then, add marinaded chicken and cook for 15 minutes, turning once or twice.

3. Once chicken has cooked for 15 minutes add vegetables and cook for 5 to 10 minutes or until vegetables are cooked to your liking. I like my vegetables al dente (a little crisp) so I usually cook them for 5 minutes. In this instance I am using frozen steamers, so I add them when the chicken has been cooking for 5 minutes. This way they will steam with the chicken and be very flavorful.

4. Add the peppers to the cooked chicken and vegetables. Cook for about 3 minutes. The peppers should be a bit crunchy.

5. Finally, add the cabbage just before you add the noodles. You do not need to cook the cabbage.

boil chowmein

Follow the instructions on the packet to cook the noodles. I like to cook my noodles while the vegetables and meat are cooking, so that they finish cooking, just when they need to be added to the other ingredients. This way the noodles don’t get clammy/pasty.

Bringing it together…

done

Add the noodles to cooked chicken and vegetables and toss together. Add chopped green onions (shallot, scallions) for some added crunchiness. Remove from the heat and enjoy!

Guyanese Chicken Chowmein

Ingredients:

1 pkt dried Chowmein noodles
1 1/2 lbs. boneless chicken thighs
1 small onion (thinly sliced)
3 tbsp. oil
1 1/2 mixed (red, green, yellow) bell peppers (thinly sliced)
2 cups frozen mixed vegetables or
1 carrot (julienne)
1 cup petite green beans (cut into 2 inch pieces)
1 cup fresh or canned sweet corn
1/2 head of broccoli (speared)
1/2 head of cauliflower (speared)
1/3 green cabbage (thinly shredded)
5 heads of green onions (shallot, scallions) finely chopped

To Season the chicken:

1 tbsp. dried thyme
1 tbsp. cassareep or soy sauce
3 cloves of garlic (chopped)
1 tsp. brown sugar
1 tsp. salt
1 tsp. mustard
1/4 tsp. ground black pepper
You can also add 1 tbsp. ketchup (if you like)

Directions:

Follow the instructions on the packet to cook the noodles. Chop chicken into 1 inch chunks. Then season with thyme, cassareep or soy sauce, garlic, brown sugar, salt, mustard, black pepper and ketchup (if you’re using that). Set aside and let marinade for about 5 minutes. Prepare the vegetables. Then in a skillet large enough for the noodles, warm oil on medium heat. Add onions and cook until onions are brown and soft. Then increase heat to high. Add seasoned chicken and cook for about 10 minutes, or until chicken is fully cooked. Add vegetables and cook for another 5 minutes, constantly turning for even cooking. Add the peppers and cook for 3 minutes. Peppers should be crunchy after cooking. Then add the cabbage and the noodles. Toss together then add chopped scallions. Remove from heat and enjoy.

Shalom!

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