I have never had chicken chow chow before and so when I saw it on the Nepali cookbook, I decided I need to try it out and I’m glad I did. I made this because it involves noodle and it was my husband’s birthday that day and noodle must be in the menu. It’s our tradition 🙂 So, chicken chow chow it was (with some modifications on the recipe)
The verdict was “SUPER DELICIOUS” The best part ? couldn’t be easier to prepare! Seriously, I’m so impressed by how tasty this chicken chow chow is. Just look at the ingredients!! Nothing difficult to find (unless you are at the desert!). The chicken is stir-fried with vegetables and then cooked with a sauce and served over the noodles. The name may be unfamiliar to you (even to me), but it doesn’t taste unfamiliar yet it is special (if you know what I mean). My daughter polished her bowl cleaned! My husband did too and couldn’t stop saying how delicious this chicken chow chow was. I’m so glad I gave it a try cause this was super easy and everyone was happy!
NEPALI CHICKEN CHOW CHOW
Ingredients
- ¾ lbs of spaghetti noodles cooked according to direction on package
- 1 lb of boneless chicken thighs or other part of your choice - cut into thin strips
- 2 Tbsp of oil
- 2 to 3 cups of mixed sliced vegetables like mushrooms I used french beans and carrots, bamboo shoots, carrots, french beans, etc
- 1 cup of mung bean sprouts
Marinade:
- 1 Tbsp soy sauce
- 1 tsp vinegar
- 1- inch fresh ginger finely minced
- 2 fresh green chilies chopped
- 1 tsp sugar
- 1 Tbsp of oil
- Salt to taste
Sauce:
- 3 Tbsp of soy sauce
- 2 tsp sugar
- 2 tsp vinegar
- 1 Tbsp cornstarch
- Salt to taste
- ½ cup to 1 cup of hot water I like more sauce
Garnishes:
- 3 stalks of spring onion finely chopped
- 2 hard-boiled eggs halved
Instructions
- Mix the chicken strips with the marinade and let it sit for about 30 minutes
- Heat 2 Tbsp of oil in a large skillet, add in the chicken and cooked until they turned opaque. Add in the vegetables (except for bean sprouts, add this last) and hot water. Bring it to a boil and then let it simmer until the chicken is cooked through and vegetables are tender but not mushy
- Add in the sauce and let it simmer for another 3 minutes. Have a taste and adjust to your liking by adding more salt if needed. It should be savory and just slightly tangy, not too much! Add in the mung bean sprouts and cooked noodles and stir to mix everything and turn off the heat immediately. I like the bean sprouts to be still crunchy, you can cook it longer if you prefer
- When ready to serve, portion the noodles out into serving bowl with the chicken, vegetables and some of the sauce over the noodles. Garnish with spring onion and half of the boil egg. Serve immediately
