LIGranny requested a recipe for " chicken chow mein".
Here are some responses. If you have a variation of this recipes that you
would like to share with our readers, send them to us at firstname.lastname@example.org
Be sure to also check out this weeks recipe request, below.
Chinese Chicken Chow Mein
1 1/2 lbs White Chicken, thinly sliced into slivers
1/4 cup cornstarch
2 teaspoons sugar
5 tablespoons soy sauce, (divided)
3 tablespoons oil
2 tablespoons shortening (like Crisco )
2 cups water
1 1/2 cups sliced celery
1 cup onions, chopped or sliced
1 tablespoon molasses
1 (8 ounce) can sliced water chestnuts
1 lb bean sprouts (or more)
1 (4 ounce) can mushrooms, drained
salt and pepper
1 bunch green onions (optional)
toasted whole blanched almonds
1. Cut chicken into thin slivers.
2. Combine 2 tbsp cornstarch with sugar, blend in 1 tbsp soy sauce and
2 tbsp oil; mix to blend.
3. Pour over chicken strips;toss well to coat, marinade in mixture for 10
4. In a wok, or large saute pan, brown the chicken lightly on all sides in
5. Add remaining 4 tbsp soy sauce and 1-1/2 cups water; simmer,
covered on low heat for 45 minutes.
6. Add in the celery and onions; simmer for 15 minutes more.
7. In a small bowl, blend in remaining cornstarch with 1/2 cup water; stir
into chicken mixture.
8. Add molasses, water chestnuts, bean sprouts and mushrooms; heat
9. Season with salt and pepper.
10. Garnish with chopped green onions and toasted almonds.
Perfect Basic White Rice
1 cup long grain rice
2 cups water
1 teaspoon salt
1 teaspoon butter (optional)
1. In a saucepan with a good fitting lid bring water, salt and butter if
desired to a boil.
2. Add rice and stir.
3. Cover and reduce heat to medium low. You will know that your
temperature is correct if a little steam is visible leaking from the lid. Alot
of steam means your heat is too high.
4. Cook for 20 minutes.
5. DO NOT LIFT LID!
6. The steam that is trapped inside the pan is what allows the rice
to cook properly.
7. Remove from heat and fluff with fork.
When I was a child, my uncle had a cafe in Philadelphia, PA and a
Chinese cook. We ate there many times and enjoyed Jackson's
Cantonese style cooking. Seeing the request for the recipe for chow
mein reminded me of my yen for real chow mein a few weeks ago.
Here is the recipe I found and have made twice since then. Although
it does not call for onions, I suppose you could add a thinly sliced
sweet onion to it if you prefer. I am including the brand names of
the sauces because all brands do not taste the same and I find that
these brands were the ones that made my sauce taste like I remembered.
Eleanor, Brea, CA
Pork, Chicken or Shrimp Marinade:
1 1/2 tsp oyster sauce (Sun Luck Cantonese)
1 tsp dark sesame oil
1/2 tsp Chinese white rice wine
1 1/2 tsp grated ginger
1/2 tsp Kikkoman soy sauce
1/2 tsp sugar
1/2 tsp cornstarch
1/8 tsp salt
pinch of white pepper
1/4 lb pork loin or chicken, julienned, or 1/4 lb peeled, deveined small
shrimp. Marinade 30 min.
2 Tbsp peanut oil for cooking. Cook over high heat, remove from pan
1 cup chicken stock (can use 1 cup warm water and chicken bouillon
cube or granules)
2 Tbsp cornstarch
1 Tbsp Sun Luck Cantonese oyster sauce
1 tsp sesame oil
1/2 tsp dark soy sauce
2 tsp Kikkoman black bean sauce with garlic
1 tsp sugar
1/8 tsp salt
pinch white pepper
3 Tbsp peanut oil
1 1/2 Tbsp minced ginger or 1-1/2 tsp ground ginger
1 1/2 tsp minced garlic
1/3 cup Chinese black mushrooms, soaked in hot water for 30 min,
1 1/2 c garlic chives, cut into 1/2 in pieces
1 can Mung bean sprouts rinsed and drained
1 small can palm hearts
1 medium head Napa cabbage thinly sliced
2 celery stalks thinly sliced
Heat wok over high heat for 40 sec. Add peanut oil. When oil is hot add
ginger first, then garlic. Then add the meat/shrimp and marinade,
spreading it in a thin layer. After 30 sec add mushrooms and stir to mix.
Make well in the center and add the sauce ingredients. When the
mixture is boiling add chives and bean sprouts, stirring for 2-3 min.
Remove from heat and pour over noodles or rice.
**Sauce can be used in stir fry
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