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Title: CHOW MEIN (CHICKEN)
Categories: Chinese, Chicken
Yield: 4 servings
4 c Chicken broth
2 c Diced celery
1 c Diced onion
1 c Chopped cabbage (bok choy if
-available)
2 tb Peanut oil
1 1/2 c Sliced fresh mushrooms
1 1/2 c Fresh bean sprouts
2 tb Dark molasses
1 tb Soy sauce
1 tb Butter
2 Eggs, beaten
4 To 5 Tbl cornstarch
1 lb Cooked, boned chicken, torn
-into bite-size shreds
1 cn Chow mein noodles
In a saucepan, bring the chicken broth to simmer. Add
the celery, onion, and cabbage. Simmer, stiring
occasionally, until the celery is soft.
Heat the peanut oil in a large skillet or wok. Saute
the mushrooms until they begin to soften. Add the
bean sprouts; cook and stir until they are soft. Use
a slotted spoon to place the celery, onion, and
cabbage in the skillet. Add the molasses and soy
sauce. Stir and cook, adding enough broth to keep it
moist and loose.
Melt the butter in a small pan over medium-high heat.
Cook the eggs until firm, with minimal stirring. You
want an "egg pancake". Remove the eggs from the pan,
season to taste, and slice into thin strips.
Dissolve the cornstarch in the remaining chicken
broth. Stir into the vegetables in the wok, and stir
as the mixture thickens. Add torn chicken and heat
through.
To serve, put a layer of chow mein noodles on each
plate and heap with the chicken and vegetable mixture.
Top with the shreds of eggs.
[ Sun Plus, The Baltimore Sun; Aug 28, 1990 ]
Posted by Fred Peters.
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