Patricia beat out over 100+ other applicants to be one of four finalists in our Favourite Family Recipe Contest with Global News Morning. During November, we invited each finalist to the Live Kitchen in our Richmond showroom to share their history-rich recipes with us. You can now recreate Patricia’s chow mein recipe at home.
The story behind this recipe:
Patricia’s grandmother worked in the canneries in Richmond, and the ladies on their lunch break would share recipes. This Chow Mein recipe has become one of her family’s favourites.
“This recipe goes back to my grandmother’s time. When we have special family gatherings, one of the main dishes Is this particular dish.”
- 1 tablespoon of minced ginger
- 1 1/2 tbsp of minced garlic
- 1/4 cup of soya sauce
- 1/8 cup of mirin (Japanese cooking wine)
- Sliced chicken breasts about 1/4 inch pieces.
- 4 mushrooms
- 2 stalks of celery
- 2 carrots
- 1 small onion
- 1 handful of bean sprouts
- 1/2-1 cup of chicken broth
- Mix the marinade with the sliced chicken meat.
- Place the marinated chicken into the fridge while preparing the vegetables.
- Julienne the celery, carrots, and onions.
- Slice the mushrooms into then pieces.
- Saute the marinated chicken until done.
- Remove the chicken from the wok and set aside.
- Place 1 tbsp of vegetable oil in the wok/pan.
- Saute the onions until translucent.
- Add the rest of the vegetables until cooked.
- Add half a package of Farkay Egg Noodles and 1/2 a cup of chicken broth and more if needed.
- Mix the ingredients on low to medium heat until done.
- Cover with lid until noodles have softened.
- Turn the noodles occasionally.
- Grind roasted sesame seeds on top to serve.
Looking to recreate the other finalists’ recipe at home? Find them on our recap blog with video segments of Global News Morning, where our finalists shared their fond childhood memories of their dish.