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Tuesday, February 15, 2011

Chicken Chow Mein

Continuing with our Asian cuisine, presenting my favorite dish - Chicken Chow Mein.  The noodles drew in the kids or I should say sucked them in.  It is now there favorite dish too next to sweet and sour. 

Dishes and lots of dishes since everything is prepared separately but worth every sud.  The recipe calls for chicken pieces cut 1/8" x 1/8" x 2".  Kitchen shears make this task a breeze.  I like an assortment of vegetables in this dish so I added mushrooms, carrots and next time bok choy.

Chicken Chow Mein
from Dorothy Huang's
Chinese Cooking
adapted

1lb boneless chicken breast
marinade for chicken:
4t cornstarch
2t low sodium soy sauce
2t dry sherry
4t water

10oz Chinese noodles
seasoning for noodles:
1/2t sea salt
2T low sodium soy sauce
2t sesame oil

6 stalks celery
1/2 lb fresh mung bean sprouts
8oz mushrooms
4 carrots
sauce:
2T cornstarch
2T low sodium soy sauce
2 cups low sodium chicken broth

6T safflower oil
1t sea salt
2 garlic cloves peeled and smashed
8 green onions cut into 1/2" pieces

~ slice/cut chicken across grain 1/8" thick and 2" long strips
~ mix marinade for chicken and toss to coat chicken
~ let stand 30 minutes or longer
~ in a large pot bring water to boil over high heat and add noodles (cook according  package) 3 to 5 minutes
~ drain and rinse under cold water and drain again
~ transfer noodles to bowl and add noodle seasoning mix thoroughly
~ slice celery, mushrooms and carrots
~ mix sauce ingredients in a bowl

cook:
~ heat 2T oil in a large cast iron skillet over high heat
~ add noodles and stir occasionally for 3 minutes
~ remove noodles
~ add  2T oil to skillet when hot add vegetables and 1t salt stir fry 2 minutes
~ remove vegetables
~ add 2T oil to skillet when hot add garlic and green onions
~ after 5 seconds add chicken and stir fry until chicken turns white and firm
~ discard the garlic
~ add sauce stirring until thickened
~ return vegetables to the skillet
~ pour mixture over the noodles and serve

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