I unfortunately don’t have exact measurements because I just wing it at home until it tastes right. But the gist is:
Cut chicken thighs into thin strips or chunks and stir fry with garlic, onions, and whatever spices you want.
Add a variety of veggies (i.e. carrots, broccoli, water chesnuts, string beans, etc.). I just use a pack of frozen mixed veggies.
Mix a couple of tbsp of oyster sauce, 2 tbsp soy sauce, and 1 tbsp kecap manis if you want a hint of sweetness.
Make a hole in the center of the wok and pour the mixed sauces in the middle. Add enough water to make everything look like a chunky soup. Then stir in the meat and veggies. Add more oyster sauce if it gets too diluted, or add more water if it’s too salty.
Dump a pack of chow mein noodles and mix until it absorbs the liquid and it becomes saucy noodles. Serve with a soft boiled egg.
If you want something more structured, just search for a chop suey recipe and add chow mein noodles.
I unfortunately don’t have exact measurements because I just wing it at home until it tastes right. But the gist is:
Cut chicken thighs into thin strips or chunks and stir fry with garlic, onions, and whatever spices you want.
Add a variety of veggies (i.e. carrots, broccoli, water chesnuts, string beans, etc.). I just use a pack of frozen mixed veggies.
Mix a couple of tbsp of oyster sauce, 2 tbsp soy sauce, and 1 tbsp kecap manis if you want a hint of sweetness.
Make a hole in the center of the wok and pour the mixed sauces in the middle. Add enough water to make everything look like a chunky soup. Then stir in the meat and veggies. Add more oyster sauce if it gets too diluted, or add more water if it’s too salty.
Dump a pack of chow mein noodles and mix until it absorbs the liquid and it becomes saucy noodles. Serve with a soft boiled egg.
If you want something more structured, just search for a chop suey recipe and add chow mein noodles.