Post by wilderness on Oct 22, 2018 11:37:18 GMT -5
Chicken Chow Mein-plantdoctor
1 lb raw chicken cut into bite size pieces
4 cups chicken stock
½ cup soy sauce
8 ribs of celery cut diagonally in ½ pieces
1 medium onion sliced diagonally and then cut slices in half
1 can bamboo shoots
1 can sliced water chestnuts
2 cans bean sprouts
1 can mushrooms (optional)
Roux: 4 Tbsps corn starch stirred into ½ cup cold water
Put the celery and onions in the chicken broth. Bring to a boil and then cover and shut off while preparing meat. In fry pan put 2 Tbsp oil and when it is hot, add the chicken and stir until it is done (approximately 4 to 5 minutes) Add it to the stock,celery and onion in pot. Drain the bamboo shoots, water chestnuts, bean sprouts, and mushrooms and add to the pot. Bring to a boil again and then whisk in the roux and continue to stir as it thickens. It should be like thick gravy...if it isn't make more rue as I may have guessed wrong...lol.
I like it over a bed of rice, but Larry preferred it on the crunchy chow mein noodles. I like to sprinkle a few of them over the top to add a little extra crunch.
To make beef chow mein substitute beef chunks and broth for chicken. When I make pork chow mein I still use the chicken broth. I also have made it with hamburger using beef broth.
1 lb raw chicken cut into bite size pieces
4 cups chicken stock
½ cup soy sauce
8 ribs of celery cut diagonally in ½ pieces
1 medium onion sliced diagonally and then cut slices in half
1 can bamboo shoots
1 can sliced water chestnuts
2 cans bean sprouts
1 can mushrooms (optional)
Roux: 4 Tbsps corn starch stirred into ½ cup cold water
Put the celery and onions in the chicken broth. Bring to a boil and then cover and shut off while preparing meat. In fry pan put 2 Tbsp oil and when it is hot, add the chicken and stir until it is done (approximately 4 to 5 minutes) Add it to the stock,celery and onion in pot. Drain the bamboo shoots, water chestnuts, bean sprouts, and mushrooms and add to the pot. Bring to a boil again and then whisk in the roux and continue to stir as it thickens. It should be like thick gravy...if it isn't make more rue as I may have guessed wrong...lol.
I like it over a bed of rice, but Larry preferred it on the crunchy chow mein noodles. I like to sprinkle a few of them over the top to add a little extra crunch.
To make beef chow mein substitute beef chunks and broth for chicken. When I make pork chow mein I still use the chicken broth. I also have made it with hamburger using beef broth.
