Recipe: Cantonese-Style Chicken Chow Mein

CANTONESE-STYLE CHICKEN CHOW MEIN

8 ounces skinless, boneless chicken breast
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon finely chopped fresh ginger
2 tablespoons, plus 1 teaspoon cornstarch, divided use
4 ounces snow peas
2 ounces shiitake mushrooms
6 ounces bean sprouts
2 tablespoons oyster sauce
1/4 teaspoon sugar
6 ounces dried egg noodles or 10 ounces fresh egg noodles
4 tablespoons vegetable oil, divided use
1 teaspoon minced garlic
1 cup chicken broth

TO PREPARE CHICKEN:
Cut chicken breast into 1/4-inch strips. In medium bowl, mix together salt, pepper, ginger and 1 teaspoon cornstarch. Add chicken. Toss to blend.

TO PREPARE VEGETABLES:
Remove and discard strings from snow peas. In medium pot, bring water to a boil. Add snow peas. Return water to a boil. Drain immediately. Rinse in cold water. Drain again. Rinse mushrooms in cold water. Remove and discard stems. Cut mushroom caps into 1/2-inch strips. Rinse bean sprouts in cold water. Drain.

TO PREPARE SAUCE AND NOODLES:
In small bowl, mix oyster sauce, remaining 2 tablespoons cornstarch and sugar. In large pot, bring water to a boil. Stir in noodles. Return to a boil. Cook for 5 minutes for dried noodles, 3 minutes for fresh noodles or until almost al dente. Drain noodles. Rinse in cold water. Drain well.

TO ASSEMBLE:
Heat nonstick skillet over high heat. Add 2 tablespoons vegetable oil. Add noodles. Separate to cover bottom of skillet, forming large pancake. Cook for 3 minutes or until browned. Turn over. Cook for 3 minutes or until other side is browned. Remove from pan.

Add remaining 2 tablespoons vegetable oil, chicken and garlic. Stir-fry for 1 minute.

Add mushrooms and bean sprouts. Stir-fry for 2 minutes.

Add chicken broth. Bring to a boil. Stir in cornstarch mixture. Cook for 2 minutes or until thickened.

Add snow peas. Stir to mix.

TO SERVE:
Spoon chow mein over noodles. Serve immediately.

Makes 4 servings
Source: Everyday Chinese Cooking' by Leeann Chin and Katie Chin