Chicken Chow Mein
Ingredients
- 3 oz noodles (Small round egg noodles better)
- 1 T sesame oil
- 1 t baking soda
- 6 oz sliced boneless, skinless chicken breasts (1/4 inch slices (or use chopped))
- 0.5 T sake
- 1 t cornstarch
- 1/4 c chicken broth
- 1.5 T soy sauce
- 1.5 T oyster sauce
- 1/8 t white pepper
- 1 T sake
- 1/2 t cornstarch
- 1 T vegetable oil
- 3 oz thinly sliced mushroom
- 1 peeled carrot (chopped into 2 inch matchsticks)
- 1 celery ribs (cut into 1/4 inch slices)
- 2 thinly sliced green onion (separated into whites and greens)
- 2 minced garlic cloves
- 1/2 T grated ginger
- 2 oz bean sprouts
Method
Dissolve 1/2t baking soda in 1/4c cold water. Add chicken and let sit at room temperature for 15 minutes.
Meanwhile, bring water to a boil in a large pot. Add noodles and cook until tender (3 to 4 minutes). Drain noodles, rince with cole water, and drain again. Toss noodles with sesame oil in bowl; set aside.
Drain chicken, rinse under cold water. Pat chicken dry with paper towels. Combine 1/2T sake and 1t cornstarch in a bowl, add chicken and set aside.
Whisk broth, oyster sauce, white pepper, 1T sake, and 1.2t cornstarch in a bowl, set aside.
Head oil in large skillet until just smoking. Add chicken, stirring frequently, until outside has whitened, about 2 minutes. Add mushrooms and carrots and cook, stirring frequently, until tender, about 2 minutes. Add celery and cook for about 1 minute. Add green onion whites, garlic, ginger and cook for about 30 seconds.
Whisk broth to recombine, then add to skilled and cook until thickened and chicken has cooked through, about 2 minutes. Add bean sprouts and noodles, and toos until sauce evenly coats noodles and heated through, about 1 minute.
Serve topped with green onion green parts.
Notes
Chris note: Tried 11th Aug 2015, halved from original source. Was very tasty, with good sauce consistency.