Chicken Chow Mein
Turn leftover chicken into a whole new dish with this recipe for a favorite American-Chinese restaurant menu item.
1 pound fine Chinese egg noodles (dahn min)
1 clove garlic, crushed
1/2 teaspoon finely grated fresh ginger
2 cups diced cooked chicken
1 cup thinly sliced white Chinese cabbage or green cabbage
1 cup bean sprouts, washed and drained
8 green onions, cut into 2-inch lengths
1 cup sliced bamboo shoot
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons cornstarch mixed with 2 tablespoons cold water
- First (and very important), soak noodles in hot water for about 10 minutes. Drain.
- Bring a large pot of salted water to boil and add the noodles. Cook for 2 to 3 minutes. Do not overcook. Drain immediately in a large colander and rinse with cold water; drain thoroughly. Allow to air-dry for at least 30 minutes on a paper towel-lined baking sheet.
- Heat 2 tablespoons each of peanut oil and sesame oil in a wok or large skillet and when very hot add a handful of noodles. When golden on one side, turn and fry the other side. Remove to paper towel-lined plate and keep warm. Repeat with remaining noodles, adding more oil if necessary.
- Heat another 2 tablespoons peanut oil in the wok or skillet and fry the garlic and ginger for a few seconds. Add the chicken, cabbage, bean sprouts, green onions and bamboo shoot. Stir fry for 1 to 2 minutes. Push chicken and vegetables to the side of wok or skillet.
- Add the broth and soy sauce, bring to a boil, then stir in the cornstarch mixture. Stir until mixture boils and thickens. Mix in the chicken and vegetables until sauce coats well and serve immediately over the fried noodles.
Makes 4 to 6 servings.