Saturday, November 8, 2014
Chicken Chow Mein
Chicken Chow Mein was on the menu for dinner. I thought I would make an adventure out of shopping for the ingredients. Instead of going to our local store for the veggies, noodles and sauces, I loaded up the two younger kids and we headed to the Talin Market. The Talin Market is a world food fare market. I love walking down the aisle and looking at the various food items. Their seafood area and produce are my favorite. Once the kids and I got all that we needed for our dinner we headed over to Cafe Trang for a Sesame Ball. MM they are ever so good.
Back at home, I began making dinner. Once I got everything, sliced, minced, and grated, I began cooking our dinner. This dish comes together quickly. The chicken is first cooked, then the veggies are added. Next, you stir in the broth mixture and cook some more. Finally, the cooked noodles and bean sprouts are added to the mixture. Your dinner is ready.
This was a delicious dish. Very flavorful and the veggies were nice and crisp. The sauce was perfect. Not too heavy and it had a wonderful flavor. The family enjoyed it and asked for seconds.
Chicken Chow Mein
From Cook's Country Magazine
1 (9-ounce) package fresh Chinese noodles
1 tablespoon toasted sesame oil
1 teaspoon baking soda
2 (6-ounce) boneless, skinless chicken breasts, trimmed and cut crosswise into 1/4-inch-thick slices
3 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch
1/2 cup chicken broth
3 tablespoons soy sauce
3 tablespoons oyster sauce
1/4 teaspoon white pepper
2 tablespoons vegetable oil
6 ounces shiitake mushrooms, stemmed and sliced thin
1 carrot, peeled and cut into 2-inch matchsticks
2 celery ribs, cut on bias into 1/4-inch-thick slices
4 scallions, white and green parts separated and sliced thin
3 garlic cloves, minced
1 tablespoon grated fresh ginger
4 ounces (2 cups) mung bean sprouts
1. Bring 4 quarts water to boil in large pot. Add noodles to boiling water and cook until tender, 2 to 4 minutes. Drain noodles, rinse thoroughly with cold water, then drain again. Toss noodles with sesame oil in bowl; set aside.
2. Meanwhile, dissolve baking soda in 1/2 cup cold water in second bowl. Add chicken and let sit at room temperature for 15 minutes. Drain chicken, rinse under cold water, then drain again. Pat chicken dry with paper towels. Combine 1 tablespoon rice wine, 2 teaspoons cornstarch, and chicken in bowl; set aside.
3. Whisk broth, soy sauce, oyster sauce, pepper, remaining 2 tablespoons rice wine, and remaining 1 teaspoon cornstarch together in bowl; set aside.
4. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken and cook, stirring frequently, until opaque, about 2 minutes. Add mushrooms and carrot and cook, stirring frequently, until tender, about 2 minutes. Add celery and cook until crisp-tender, about 1 minute. Add scallion whites, garlic, and ginger and cook until fragrant, about 30 seconds.
5. Whisk broth mixture to recombine, then add to skillet and cook until thickened and chicken is cooked through, about 2 minutes. Add bean sprouts and noodles and toss until sauce evenly coats noodles, about 1 minute. Transfer to platter and sprinkle with scallion greens. Serve.