Sunday, October 16, 2005

Chinese Chicken Chow Mein

Chicken Chow Mein


In China, chow mein is made with soft noodles. For crispy chow mein
noodles,
add more oil than the recipe calls for and cook the noodles longer to
dry them
out. You can substitute shrimp or pork for the chicken.

Prep Time : 25min
Cook Time : 25min
Course : Entree
Type of Prep : Stir-Fry
Cuisine : Chinese
Occasion : Family Dinner
Serves 4 to 6

source: chinesefood.about.com


INGREDIENTS:

1 pound mung bean sprouts
2 boneless, skinless chicken breasts, 7 to 8 ounces each

Marinade:

1 tablespoon oyster sauce
1 teaspoon soy sauce
Salt and pepper, to taste
1 small piece (less than 1 teaspoon) cornstarch

Sauce:

1/4 cup water or low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper, to taste
1 tablespoon cornstarch dissolved in 4 tablespoons water

Other:

1/2 pound dry wonton noodles
2 medium ribs celery
1 pound bok choy or broccoli
1/2 pound fresh mushrooms
1 red bell pepper
1/2 red onion
1 green onion
Vegetable oil for frying and stir-frying, as needed
1/4 cup toasted sesame seeds

PREPARATION:

One or 2 hours before cooking, rinse the mung bean sprouts so that they
have
time to drain thoroughly.

Cut the chicken into thin strips. Add the marinade ingredients, add the
cornstarch last.

Marinate the chicken for 20 to 25 minutes.

The following 3 steps can be completed while the chicken is marinating:

To prepare the sauce, whisk the water or chicken broth with the oyster
sauce,
soy sauce, salt, pepper and cornstarch and set aside.

Soften the noodles by placing them in boiling salted water. Plunge into
cold
water to stop the cooking process and drain thoroughly.

Wash all the vegetables as needed. Cut the celery and the bok choy into
1/2-inch pieces on the diagonal. If substituting broccoli for bok choy,
peel the
stalks until no more strings come out, and slice thinly on the
diagonal. Wipe
the mushrooms clean with a damp cloth and slice. Cut the red bell
pepper in
half, remove the seeds and chut into chunks. Peel and chop the onion.
Dice the
green onion.

Heat a wok or frying pan over medium-high to high heat. Add 2
tablespoons
oil. When the oil is hot, add the noodles. Fry in batches until golden.
Remove
the noodles from the pan.

Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown
briefly, then stir-fry until the redness is gone and the meat is nearly
cooked
through. Remove the cooked meat and onion from the pan.

Cook the rest of the vegetables separately, seasoning each with a bit
of salt
while stir-frying if desired. When cooking the bok choy or broccoli,
add 1/4
cup of water and cover while cooking. Remove each of the vegetables
from the
pan when finished stir-frying. Add more oil as needed.

Give the gravy a quick restir. Add all the ingredients back into the
wok,
making a "well" in the middle if the wok for the gravy. Add the gravy,
stirring
quickly to thicken. Mix everything together. Stir in the green onions.
Pour the
cooked vegetable and sauce mixture on top of the noodles. Garnish the
chow
mein with the toasted sesame seeds. Serve hot.

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