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MY COOKBOOK

MY COOKBOOK
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11.3.11

CHICKEN CHOW MEIN


Chow mein is simple to make and it has been a standard fare at our house for many years. This one is good reheated, a real comfort food. Sometimes I add roasted almond pieces along with the green onions.


This time I used broccoli, cauliflower, Savoy cabbage, mushrooms, red and green peppers and celery.


1/2 small boneless chicken breast, diced
1/3 cup chicken stock
1 Tbsp oyster sauce
2 Tbsp peanut oil
1 Tbsp grated ginger
1 garlic, minced
2 Tbsp diced onions
1-1/2 Tbsp soya sauce
2-3 cups of very finely chopped vegetables
4 cups steam fried chow mein noodles
salt and pepper to taste
4 green onions, chopped

• Cut 1/2 chicken breast into tiny pieces.
• Whisk oyster sauce into the chicken stock and set aside.
• Preheat fry pan on medium high heat.
• Add the oil, ginger and garlic and fry for 1/2 minute.
• Add the onions and fry for 1 minute.
• Add the chicken and fry until no pink shows.
• Add the soya sauce and fry for 1 more minute.
• Add the very finely chopped vegetables and cook for 2 minutes stirring continuously.
• Add the chicken stock mix to the pan.
• Keep stirring and cook for 1 minute longer.
• Remove pan from heat and set it aside.
• Place a medium sized pot of water on the stove and bring it to boil.
• Plunge the chow mein noodles into the boiling water for 1 minute.
• Remove pot from heat and pour noodles through a large sieve.
• Place noodles in a large bowl and add contents of the fry pan.*
• Stir. Adjust to taste with salt and pepper.
• Add the chopped green onions and stir.
• Pop the bowl in the microwave to heat through.
  Makes 3-4 bowls of chow mein

* If you have a deep fry pan omit this step and just add the noodles and heat through.
     

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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