Recipes
Slow cooker chicken chow mein
Slow cooker chicken chow mein
- 20m prep
- 5h 15m cook
- 4 servings
You can now make this Chinese takeaway classic in your slow cooker! The ingredients are usually stir-fried but in our version you cook the chicken first and then at the end combine with vegies and noodles.
651 calories per serve
Allergens: Recipe may contain gluten, wheat, egg, yeast and sesame.
- 250ml (1 cup) Massel Chicken Style Liquid Stock
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tsp sesame oil
- 2 tsp finely grated ginger
- 1 brown onion, cut into thin wedges
- 1 large carrot, peeled, halved lengthways, sliced
- 2 chicken marylands, skin removed
- 3 tsp cornflour
- 250g dried egg noodles
- 100g snow peas, halved diagonally
- 410g can baby corn spears, drained, halved
- Chopped fresh coriander leaves, to serve
- Select all ingredients
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- Step 1
Combine stock, soy sauce, oyster sauce, sesame oil and ginger in a slow cooker. Add the onion, carrot and chicken. Cover and cook for 5 hours on LOW, turning chicken halfway through cooking, if possible.
- Step 2
Remove the chicken from the slow cooker and place on a chopping board. Turn the slow cooker to HIGH. Combine cornflour with 1 tablespoon water, stirring until smooth. Stir into the liquid in slow cooker. Cover and cook for 15 minutes.
- Step 3
Meanwhile, cook noodles in a large saucepan of boiling water for 3 minutes, adding the snow peas for the last 1 minute of cooking time. Drain and run under cold water. Set aside. Use a fork to shred chicken from the bone.
- Step 4
Add the chicken, noodles, snow peas and corn to the slow cooker. Use tongs to toss to combine.
- Step 5
Sprinkle the chow mein with coriander to serve.
Chef inspired meals for a yummy price
By Samantha Elley
When Claudia Lawrence went on holidays with her family and didn’t want to cook, she noticed a gap in the market when it came to buying quality meals.
“We’d be at the local Woolies spending a fortune to make stuff or at the local bowlo for a crumbed schnittie,” she said.
“I wanted something nice to eat and was looking for a meal delivery company, like we had in Sydney, in regional Australia.”
Keeping that idea in mind and after their sea-change to Ballina, Claudia decided to put her plans into action.
“We moved here five years ago and started cooking, hired a chef and it grew from there,” she said.
“Since then we’ve built a state-of-the-art kitchen.”
And with that the meal delivery service, Dinner is Served was born and has been providing chef-inspired meals for families to eat at home.
“We also have subsidised meals for people on NDIS or a home care plan,” said Claudia.
“We offer a weekly menu and customers can view it and order online.
“If people have meals included in their home care plan, we make them really affordable for those who can’t cook or shop for themselves.”
Considering that this is Seniors Week, Claudia was keen for older residents of Ballina and surrounding areas to know their service was available.
With executive chef Etienne Karner at the helm in the spacious commercial kitchen, meals like slow braised beef brisket with potato gratin, broccolini and red wine sauce or spinach ricotta raviolis, brown butter emulsion, broccoli and pepitas, could be served up to you this week.
“Etienne was previously the chef at Byron at Byron,” said Claudia.
“He was headhunted from Sydney, where he worked at the Park Hyatt, Sydney and before that, he was in Dubai.”
The meals are incredibly well-priced with single serves averaging about $15 or for two around $30.
To order your chef-inspired meals now, go to www.dinnerisserved.com.au or drop in and see them at their new premises where they have a café and pantry on the corner of Ascot Road and North Creek Road, Ballina.
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