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Guyanese-style chicken chowmein

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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
Feeds 4


For Chicken:

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)

1 tablespoon freshly grated ginger

2 teaspoons grated garlic

If you have some on hand, add some oyster sauce

For Chowmein:

1-lb of your favorite brand of dried chowmein noodles


Salt and pepper to taste

5 tablespoons oil, divided (2 and 3 tablespoons)

2 tablespoon chopped root ginger

Minced hot pepper to taste

2 cups of bora (snake beans)

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