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Chicken Chow Mein
1/2 lb Dried or fresh egg noodles 1/4 lb Boneless chicken breasts, - skinned 2 ts Light soy sauce 2 ts Rice wine or dry sherry 1 tb Oil, preferably peanut; plus 1 ts Oil, preferably peanut 1 ts Finely chopped garlic 2 oz Snow peas; trimmed 1 oz Smithfield ham or prosciutto -finely shredded 1 ts Light soy sauce 1/2 ts Granulated sugar 1 tb Finely chopped scallions 2 ts Sesame oil IF YOU`RE USING DRIED NOODLES, cook according to package instructions, then cool them in cold water until you`re ready to use them. If you`re using fresh Chinese noodles, boil them for 3-to-5 minutes, then immerse in cold water. Using a cleaver or sharp knife, slice the chicken into shreds 2 inches long. Mix chicken with the 2 teaspoons of light soy sauce and rice wine or sherry in a small bowl. Mix well. Let the chicken marinate at room temperature about 10 minutes. Heat a wok or large skillet. Add the 2 teaspoons of oil, then the chicken shreds. Stir-fry about 2 minutes, then transfer to a plate. Clean the wok. Drain the noodles, shaking off as much water as possible. Reheat the pan, add the 1 tablespoon of oil and garlic. Stir-fry for 10 seconds, then add the snow peas and ham. Stir-fry about 1 minute, then add the noodles, sugar, 1 teaspoon of soy sauce and scallions. Continue to stir-fry about 2 minutes, then return the chicken to the noodle mixture. Continue to stir-fry about 3 to 4 minutes or until chicken is cooked. Add the sesame oil and give the mixture a few final stirs. Turn onto a warm platter and serve at once. |
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