html-noodles-bootcamp/recipe1.html at main · smdewi/html-noodles-bootcamp · GitHub

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<!DOCTYPE html>
<html>
  <head>
    <title>Chicken Chow Mein Recipes</title>
  </head>
  <body>
    <h1>Chicken Chow Mein Recipes</h1>
    <img src="chicken-chow-mein.jpg" alt="Chicken Chow Mein" />
    <br />

    <div>
      <p>Preparation Time ⏱: 40 minutes</p>
    </div>

    <div>
      <p>Ingredients</p>
      <p>For the marinade:</p>
      <ul>
        <li>2 teaspoons soy sauce</li>
        <li>2 teaspoons vegetable or canola oil</li>
        <li>2 teaspoons cornstarch</li>
        <li>1/4 teaspoon salt</li>
      </ul>
      <p>For the rest of the dish:</p>
      <ul>
        <li>2 boneless skinless chicken breasts (cut into thin strips)</li>
        <li>1 bunch choy sum</li>
        <li>4 bundles dried Hong Kong style egg noodle</li>
        <li>1 tablespoon oyster sauce</li>
        <li>1 tablespoon soy sauce</li>
        <li>1 teaspoon sesame oil</li>
        <li>1/8 teaspoon sugar</li>
        <li>½ teaspoon salt</li>
        <li>Fresh ground white pepper</li>
        <li>1 cup hot chicken stock</li>
        <li>2 tablespoons cornstarch</li>
        <li>2 tablespoons water</li>
        <li>3 tablespoons oil</li>
        <li>2 tablespoons Shaoxing wine</li>
        <li>2 cloves garlic (chopped)</li>
      </ul>
    </div>

    <div>
      <p>Instructions:</p>
      <ol>
        <li>
          In a bowl, combine the marinade ingredients with your sliced chicken
          and set aside.
        </li>
        <li>Bring a large pot of water to a boil.</li>
        <li>
          In a small bowl, combine the oyster sauce, soy sauce, sesame oil,
          sugar, salt, white pepper, and hot chicken stock. In another bowl, mix
          the 2 tablespoons of cornstarch and 2 tablespoons water into a slurry
          and set aside.
        </li>
        <li>
          Heat your wok over high heat and add 2 tablespoons vegetable oil,
          making sure to swirl it around to coat the sides. Spread out your
          noodles in an even layer and fry for about 3 minutes, or until golden
          and crisp.
        </li>
        <li>
          Next, heat the wok until just smoking and add another tablespoon of
          vegetable oil. Sear the chicken breast. Once browned, add the garlic
          and then the Shaoxing wine to deglaze the pan. Pour in your sauce.
        </li>
        <li>
          Stir up your slurry mixture again, since the cornstarch probably
          settled to the bottom of the bowl. Once the liquid is boiling, add
          about 2/3 of the cornstarch and stir the mixture to thicken.
        </li>
        <li>Pour the entire mixture over the noodles and serve immediately.</li>
      </ol>
    </div>
    <a href="index.html" target="_blank">Main Page</a>
  </body>
</html>