I went to one of Barbados' newer Chinese restaurants (yes, I have visited the others) hoping to get my chowmein fix. The roast pork was tasty as was the chicken but the noodles did not even have salt! Salt! Don't bother about any other flavor. What was worse for me is that I was not interested in any of the meat, I was there for the noodles!
My dining companions pushed the food around their plates. I couldn't take it anymore and blurted out how tasteless the food was. A collective sigh erupted around the table and then one of my friends said, "Thank God you said it! We didn't want to say anything because we knew how much you really wanted to eat chowmein – we didn't want to spoil it for you by saying anything."
There is this thing about me. I don't know if it is bad. If I crave something and go out to eat it and it ends up disappointing, I get really obsessive about making it, even if it is a distant version of the original thing, just as long as it tastes good. And that is how I ended up cooking this chicken chowmein two days after that awful tasting "thing" from the restaurant.
Guyanese chicken chowmein
Boneless thighs or breasts cut into 2-inch strips (I used bone-in chicken wings)
2 tablespoons Green seasoning
Salt and pepper to taste
1 tablespoon light soy sauce (lighter in color and used for seasoning; contains more salt)
2 teaspoons dark soy sauce (thick, darker in color; sweet)