Festive Chow Mein (Tallarin Chaimin) with Chicken and Chasu Pork

☆

Steps

1. 1
   Cut the chicken thigh (or breast) fillet into strips about 7mm wide (bastones). Remove any fat gland found at the joint of the thigh. Set aside.

   Tip: You can use chicken thigh for juicier results or breast for a leaner option.

   ~5 min
2. 2
   Marinate the chicken strips: combine with salt, black pepper, a pinch of seasoning powder, dark soy sauce, rice wine or pisco, potato starch (chuño) or cornstarch, and a small splash of water to help everything integrate. Mix well and leave to marinate for 15 minutes.

   Tip: Pisco is a great substitute for Chinese rice wine — it performs the same tenderizing and flavoring role.

   ~15 min
3. 3
   Slice the chasu pork into 4mm-thick slices, then cut those slices into thin julienne strips. Use a clean cutting board (separate from the raw chicken) to avoid cross-contamination.

   Tip: Check the previous chasu recipe video to learn how to prepare the braised pork belly.

   ~5 min
4. 4
   Prepare all the vegetables: julienne the carrot (thin diagonal slices then cut into strips); julienne the bell pepper; cut the cabbage by removing thick inner ribs and slicing the leaves diagonally up to 1cm strips; cut the green onion diagonally into julienne, including the green tops; trim the Chinese garlic chives (caucho) and cut into batons.

   Tip: Keep the garlic chives (caucho) and green onion separate — they go in at the very end of cooking.

   ~10 min
5. 5
   Sauté the mushrooms in a hot seasoned (curada) pan without adding salt, so they don't release liquid. Let them brown, then set aside and keep warm.

   Tip: No salt on mushrooms during sautéing — salt draws out moisture and prevents browning.

   ~5 min
6. 6
   In the same seasoned pan, add the pre-cooked (sancochado), cooled noodles with a light coating of oil to prevent sticking. Season with salt and a pinch of seasoning powder. Stir-fry until the noodles are lightly toasted/golden. Remove and set aside. This is the base for the Peruvian chifa presentation.

   Tip: Use a well-seasoned (curada) pan so the noodles don't stick. The noodles should be cold before frying for best texture.

   ~5 min
7. 7
   Heat oil in the wok/pan over high heat. Add the sliced ginger and let it infuse and lightly brown the oil to perfume it, then remove the ginger pieces. Add the finely minced garlic and stir until it turns amber in color.

   Tip: Using ginger slices instead of minced ginger lets you get the aroma without the chewy texture in the final dish.

   ~3 min
8. 8
   Add the marinated chicken strips to the aromatic oil and stir-fry over high heat until the chicken is cooked through and golden.

   ~5 min
9. 9
   Add the julienned vegetables: carrot first, then cabbage, then bell pepper. Stir-fry briefly on high heat.

   ~2 min
10. 10
    Add the sauces: oyster sauce, light soy sauce. Add the sugar for balance. Pour in a small splash of chicken stock to loosen the stir-fry. Note: do not add extra salt at this stage — taste at the end.

    Tip: The soy sauce provides plenty of sodium — salt only at the very end if truly needed.

    ~2 min
11. 11
    Add the pre-sautéed mushrooms, the sliced chasu pork, and the bean sprouts (frejolito chino). Stir to combine everything.

    ~1 min
12. 12
    Add the garlic chives (caucho) and season the mixture with a final touch of soy sauce, seasoning powder, black pepper, and sesame oil. Thicken the sauce with diluted potato starch (chuño) or cornstarch, stirring until the sauce coats everything and the stir-fry is glossy.

    Tip: Dilute the starch in a little cold water before adding to the hot pan to avoid lumps.

    ~2 min
13. 13
    Add the previously stir-fried noodles into the pan and toss everything together, mixing noodles through the chicken and vegetable stir-fry. Add extra bean sprouts and garlic chives at this stage if desired. Finish with the julienned green onion stirred through at the very end.

    Tip: This mixed version is the American-Chinese style. For the traditional Peruvian chifa style, plate the noodles on the bottom and place the stir-fry mixture on top instead.

    ~2 min
14. 14
    Serve immediately. For the Peruvian chifa style: place the golden stir-fried noodles as a base on the plate and spoon the chicken and vegetable stir-fry on top. For the mixed style: serve with everything tossed together in the wok.

    Tip: This dish is ideal for New Year's celebrations — in Chinese culture, long noodles symbolize longevity and pork brings good fortune.

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR UN TALLARÍN FESTIVO PARA AÑO NUEVO ¦ ELEVA TU JUEGO CULINARIO CON PATI CHONG

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