Video summary

Phil Vickery's Chicken Chow Mein | This Morning

Main summary

Key takeaways

Cooking

Presenter / Source

  • Phil Vickery (appearing on This Morning, ITV)
  • Mentions “Good Housekeeping” / “Good money safe diet” (context unclear from subtitles)
  • Refers to “Vesta” and other ready noodle products (subtitles garbled)
  • Notes rice noodles versus egg noodles

What the Dish Is (Chow Mein Idea)

Chow mein is described as:

  • Noodles + bean sprouts + meat/protein
  • A vegetarian version is also mentioned
  • Often made with cooked chicken (leftovers are suggested)

Ingredients (as stated / implied)

Base / Stir-fry

  • Cooked chicken: up to ~500 g meat mentioned (exact quantity not fixed; use leftovers)
  • Cauliflower: appears in a garbled “egg white cauliflower” line; likely carrot/cauliflower prep, unclear from subtitles
  • Garlic: “a touch” (not weighed)
  • Ginger
  • Yellow peppers (and/or green peppers)
  • Onions (optional: “you can do it”)
  • Green beans
  • Spring onions / green onions
  • Bean sprouts
  • Soy sauce
    • Soy sauce: 1 teaspoon stated (“little goes a long way”)
  • Tomato ketchup
    • Small amount
    • Subtitles note an earlier mistake: too much ketchup makes the sauce very strong (still “fine” in a dish, but avoid oversaturating)

Noodles

  • Rice noodles (used in the demonstration)
  • Egg noodles are contrasted as an alternative

Egg / “Velveting” Component (for meat texture)

  • Egg white (and “half an egg white” mentioned)
  • Corn flour (used with egg white to thicken/coating texture)
  • Technique concept: “silken egg” / “pink velvet” style meat coating

Optional Thickening / Sizing Note

  • Hot oil for a crisp noodle variation (requires very high heat; burn risk)

Equipment & Prep

  • Wok (main stir-fry cooking)
  • Pot/pan for boiling/blanching vegetables and noodles (implied)
  • Large pan/bowl for mixing meat with coating
  • Strainer/serving dish (implied)

General Prep Steps (as described)

  • Cut meat into strips (exact subtitle text garbled)
  • Velvet/coating: coat meat with egg white + corn flour
  • Blanch vegetables (peppers/onions optionally)
  • Cook noodles beforehand (rice noodles mentioned)

Step-by-Step Method (Technique + Timing Cues)

1) Velvet/Coat the Meat (optional if using leftover cooked chicken)

Subtitles describe a technique for lean meats (e.g., turkey/pork):

  • Mix egg white with corn flour
  • Use up to ~500 g meat (not fixed; use what you have)
  • Add pepper
  • Either:
    • Hot oil method, or
    • Blanch in water first

Key explanation: Blanching in hot water sets the coating quickly so the starch sets, helping keep juices inside.

If using leftover chicken, the video suggests skipping this “raw meat” velveting step and just warming the chicken.

2) Heat the Wok and Start Aromatics

  • Start with the wok while there’s liquid in it
  • Add garlic and ginger (“a touch”)

3) Warm Chicken, Then Add Vegetables

Timing cue:

  • Cook chicken 3–4 minutes before adding vegetables to “warm it through.”

Vegetable order (as described):

  1. Peppers (yellow/green)
  2. Green beans
  3. Spring onions
  4. Bean sprouts

Technique cue:

  • Stir to mix and combine vegetables with the sauce base.

4) Sauce

  • Add soy sauce: 1 teaspoon
  • Add tomato ketchup
    • “A little bit” (amount not exact)
    • Note: too much ketchup makes the sauce wickedly strong

5) Toss in the Noodles

  • Add cooked noodles
  • Toss/mix in the wok until combined
  • Cue: “give that a bit of a mix around.”

Crispy Noodle Variation (Separate Method)

  • Presenter emphasizes oil must be very, very hot (it will burn).
  • Technique:
    • Heat very hot oil in a pan
    • Add noodles briefly for a crispy noodle effect
    • Be extremely careful with heat (“very hot” repeatedly emphasized)
  • Noodle type note:
    • Demo uses rice noodles
    • Subtitles contrast with egg noodles and mention dehydrated “yellow strips” (likely ready chow mein/packet noodles)

Important Tips / Common Mistakes Mentioned

  • Ketchup caution: too much makes the sauce very strong.
  • Optional vegetable blanching (for onions/peppers):
    • “Into cold water, bring them up to the boil, then turn them out”
    • This avoids having them “a bit raw.”
  • Crispy noodle oil temperature: must be very hot; burn risk is emphasized.

Serving / Plating Notes

  • Suggests serving with crispy noodles on the side (a separate crispy portion).
  • Mentions texture and comments on lunch “texture being amazing,” especially when using available chicken.

Variations Noted

  • Vegetarian chow mein: “sometimes” done vegetarian
  • Protein options:
    • Leftover cooked chicken (common)
    • Roast chicken
    • If chicken is slightly overcooked: add egg white + corn flour via the wok/pan approach to improve texture
    • Mention of turkey/pork as lean meats for velveting
  • Noodles:
    • Rice noodles (demo)
    • Egg noodles (mentioned as an alternative)

Original video