CHICKEN CHOW MEIN MY WAY
"Chicken chow mein, that much abused warhorse of Chinese-American cooking, has a thoroughly respectable ancestry. The Chinese have always stir-fried noodles with savory accompaniments. I remember my dad concocting great dishes using leftover boiled noodles and fresh vegetables. My version, featuring bok choy and shiitake mushrooms, takes the dish a step further. It's the way chicken chow mein should be made."
2 tablespoons cornstarch
1/4 cup Shaoxing wine or dry sherry
1/2 cup oyster sauce
1 tablespoon finely chopped fresh ginger
1 bunch scallions, white and green parts, sliced 1/8 inch thick
1 teaspoon freshly ground black pepper plus additional
1 tablespoon sambal oelek
1 pound chicken meat, preferably from legs and thighs, cut into 1/2-inch pieces
1 pound fresh or dried to mein (egg noodles)
5 tablespoons canola oil
6 garlic cloves, thinly sliced
2 cups quartered fresh shiitake mushroom caps
4 heads bok choy, cored and cut into 1/2-inch slices
1 cup Chicken Stock or low-sodium canned broth
Salt
In a large bowl, combine the cornstarch and wine and mix. Stir in the oyster sauce, ginger, scallions, the 1 teaspoon pepper, and the sambal oelek. Add the chicken, stir to coat, and allow to marinate covered and refrigerated for at least 2 hours and preferably overnight.
Bring a large pot of salted water to a boil. Fill a bowl with water and add ice. Add the lo mein to the boiling water and cook until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer the noodles to the ice water. When cold, drain and toss with 1 tablespoon of the oil. Set aside.
Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat. When the oil shimmers, add the garlic and shiitakes and stir-fry until the mushrooms are soft, about 4 minutes. Remove the mushrooms and set aside.
Add the remaining 2 tablespoons of the oil and, when hot, add the chicken and stir-fry until almost cooked through, 6 to 8 minutes.
Add the bok choy and stir-fry until crisp-tender, about 3 minutes.
Add the stock and season with the salt and pepper to taste. Add the reserved shiitakes and the noodles. Stir to coat, and heat through, about 5 minutes.
Correct the seasonings and serve.
Beverage Tip: Fruity, Bright Pinot Noir (Ancien, Dutton Ranch)
Makes 4 servings
Source: Blue Ginger by Ming Tsai and Arthur Boehm
"Chicken chow mein, that much abused warhorse of Chinese-American cooking, has a thoroughly respectable ancestry. The Chinese have always stir-fried noodles with savory accompaniments. I remember my dad concocting great dishes using leftover boiled noodles and fresh vegetables. My version, featuring bok choy and shiitake mushrooms, takes the dish a step further. It's the way chicken chow mein should be made."
2 tablespoons cornstarch
1/4 cup Shaoxing wine or dry sherry
1/2 cup oyster sauce
1 tablespoon finely chopped fresh ginger
1 bunch scallions, white and green parts, sliced 1/8 inch thick
1 teaspoon freshly ground black pepper plus additional
1 tablespoon sambal oelek
1 pound chicken meat, preferably from legs and thighs, cut into 1/2-inch pieces
1 pound fresh or dried to mein (egg noodles)
5 tablespoons canola oil
6 garlic cloves, thinly sliced
2 cups quartered fresh shiitake mushroom caps
4 heads bok choy, cored and cut into 1/2-inch slices
1 cup Chicken Stock or low-sodium canned broth
Salt
In a large bowl, combine the cornstarch and wine and mix. Stir in the oyster sauce, ginger, scallions, the 1 teaspoon pepper, and the sambal oelek. Add the chicken, stir to coat, and allow to marinate covered and refrigerated for at least 2 hours and preferably overnight.
Bring a large pot of salted water to a boil. Fill a bowl with water and add ice. Add the lo mein to the boiling water and cook until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer the noodles to the ice water. When cold, drain and toss with 1 tablespoon of the oil. Set aside.
Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat. When the oil shimmers, add the garlic and shiitakes and stir-fry until the mushrooms are soft, about 4 minutes. Remove the mushrooms and set aside.
Add the remaining 2 tablespoons of the oil and, when hot, add the chicken and stir-fry until almost cooked through, 6 to 8 minutes.
Add the bok choy and stir-fry until crisp-tender, about 3 minutes.
Add the stock and season with the salt and pepper to taste. Add the reserved shiitakes and the noodles. Stir to coat, and heat through, about 5 minutes.
Correct the seasonings and serve.
Beverage Tip: Fruity, Bright Pinot Noir (Ancien, Dutton Ranch)
Makes 4 servings
Source: Blue Ginger by Ming Tsai and Arthur Boehm
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Chicken and Rice Casserole (Casserole de Poulet au Riz)
- Herbed Turkey Roast (crock pot)
- Flood Tide Restaurant Honey Walnut Chicken (1980's)
- Grey Poupon Apricot-Honey Dijon Chicken
- Scandinavian Chicken
- Carmela's Chicken Rigatoni (The Macaroni Grill Recipe)
- I Got Stew, Babe (Chicken Stew with Oven-Roasted Vegetables and Balsamic Sauce)
- Swanson Citrus Chicken and Rice (using chicken breasts and orange juice)
- Chicken Marsala with Basil and Mushrooms
- Great Wall of China Chicken (using sauerkraut?!, microwave)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute