Make your own free website on Tripod.com
Chinese Cuisine
Chicken Chow Mein

HOME

Great-Swad
Indian Cuisine
Thai cuisne
Singaporian Cuisine
Contributions
Glossary
Related Links
Contact Me

Ingredients:
1 pound chicken
1 cup celery
1 pound bok choy or broccoli
1/2 pound fresh mushrooms, sliced
1/2 pound dry won ton noodles
1 pound bean sprouts or snow pea pods
1 medium onion, sliced
1 green onion, diced along the diagonal
1 carrot, sliced (optional)
1 red pepper, sliced (optional)

Seasonings for Chicken
1 teaspoon soy sauce
1 - 2 teaspoons oyster sauce
salt, pepper to taste
3/4 tsp of cornstarch

Gravy:
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 teaspoon soy sauce
1/2 cup water
Salt and pepper to taste
Mix all ingredients and set aside.

Method:
Wash the bean sprouts to give them more time to drain.
Boil noodles in salted boiling water until they are soft, but not sticky. Transfer the noodles in cold water and drain.

Cut the chicken into thin strips. Add seasoning ingredients to chicken, adding cornstarch last. Marinate chicken in seasonings for 10 - 15 minutes.

Cut the bok choy diagonally into 1/2 inch thick slices, slice mushrooms. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal.

Heat the frying pan on high, add 2 tbsp of oil and fry the noodles in small portions until they are golden. Use chopsticks to separate the noodles as they are frying. Remove the noodles.

Add more oil and add the chicken and onion to the pan. Stir-fry until the meat has no redness. Remove from wok or pan.

Cook the rest of the vegetables separately, adding a bit of salt if desired to taste. If desired, add about 1/4 cup of water and cover pan while cooking bok choy, as it doesn't contain much moisture.

Add all the ingredients back into the wok,add the gravy. Mix well. Add green onions at this point if desired, or save them for a garnish. Pour the mixture on top of the noodles. Garnish the chow mein with sesame seeds.

Serve hot.

                                                              Vandana Dubey's Recipe Site.