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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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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