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    Ming Tsai's Chicken Chow Mein My Way


    Source of Recipe


    from the Blue Ginger cookbook

    List of Ingredients




    2 Tbsp. cornstarch
    1/4 cup Shaoxing wine or dry sherry
    1/2 cup oyster sauce
    1 Tbsp. finely chopped fresh ginger
    1 bunch scallions, white and green parts, sliced 1/8 inch thick
    1 tsp. freshly ground black pepper plus additional
    1 Tbsp. sambal oelek
    1 lb. chicken meat, preferably from legs and thighs, cut into 1/2-inch
    pieces
    1 lb. fresh or dried to mein (egg noodles)
    5 Tbsp. canola oil
    6 garlic cloves, thinly sliced
    2 cups quartered fresh shiitake mushroom caps
    4 heads bok choy, cored and cut into 1/2-inch slices
    1 cup chicken stock or low-sodium canned broth
    salt

    Recipe



    In a large bowl, combine the cornstarch and wine and mix. Stir in the
    oyster sauce, ginger, scallions, the 1 teaspoon pepper, and the sambal
    oelek. Add the chicken, stir to coat, and allow to marinate covered and
    refrigerated for at least 2 hours and preferably overnight.

    Bring a large pot of salted water to a boil. Fill a bowl with water and
    add ice. Add the lo mein to the boiling water and cook until al dente,
    about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and
    transfer the noodles to the ice water. When cold, drain and toss with 1
    tablespoon of the oil. Set aside.

    Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to
    coat. When the oil shimmers, add the garlic and shiitakes and stir-fry
    until the mushrooms are soft, about 4 minutes. Remove the mushrooms and
    set aside. Add the remaining 2 tablespoons of the oil and, when hot, add
    the chicken and stir-fry until almost cooked through, 6 to 8 minutes.
    Add the bok choy and stir-fry until crisp-tender, about 3 minutes.

    Add the stock and season with the salt and pepper to taste. Add the
    reserved shiitakes and the noodles. Stir to coat, and heat through,
    about 5 minutes.

    Correct the seasonings and serve.

    Serves: 4

 

 

 


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