World Food&Spices
it’s all about the Taste
Chicken Chow Mein Recipe
PREPARATION:
Combine chicken and marinade ingredients (soy sauce, salt and cornstarch), mix well and set aside.
Blanch noodles in large amount of boiling water with salt for 3 minute or as per package instructions.
Drain well and cool slightly. Plate up. Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, carrots, Chinese cabbage and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil; stir to mix for 1 minute. Add noodles, bean sprouts and mix together
INGREDIENTS:
1 lb (500 g) boneless chicken breast, cut in thin strips
1 tablespoon (15 mL) soy sauce
1/4 (1 mL) salt
1 tablespoon (15 mL) cornstarch
1 lb (500 g) Chinese-style steamed noodles or cooked thin egg noodles
1 1/2 cups (375 mL) Chicken Stock
¼ cup (62.5mL) Half an onion thinly sliced onions
1/2 cup (125mL) Chinese cabbage
1/8 cup (31mL) One small carrot thinly sliced
3 large dried Chinese mushrooms, soaked and thinly sliced or from a can
2 spring onions, cut into 1-inch pieces
2 teaspoons (10 mL) sesame oil
3 cups (750 mL) bean sprouts, tightly packed