Chicken Chow Mein

Thom Hackett
Servings: 8

Chicken Chow Mein

This is a wonderfully tasty oriental dish.  Pork, veal, and beef can easily be substituted for the Chicken.  Just substitute ½ pound lean diced port, ¾ pound diced veal, and ½ pound diced lean boneless beef. Brown the pork, veal, and beef, add and heat through just before adding the cornstarch.

2 cups chicken, cooked and cubed
3 tablespoons butter
2 cups celery, thinly sliced
1½ cups onion, sliced
½ teaspoon pepper
1 teaspoon salt
2 cups chicken broth
1 mixed Chinese vegetables, drained
1 (4 oz.) can mushroom, drained
2½ cups mung bean sprouts
2 tablespoons cornstarch
3 tablespoons soy sauce
rice noodles, soaked in hot water for 20 minutes

2 tablespoons peanut oil
1 teaspoon soy sauce
2 drops sesame oil

Brown chicken lightly in butter. 

  1. Add celery, onion, pepper, salt, and chicken broth. 

  2. Cook uncovered about 15 minutes or until vegetables are just tender.  If you substitute the chicken for the pork, veal, and beef then simmer 1½ hours.

  3. Add drained Chinese vegetables, bean sprouts and mushrooms. 

  4. Heat to boiling. 

  5. Blend cornstarch and soy sauce; stir into meat mixture.

  6. Then heat through.

Remove the chow Mein to a warm platter. 

  1. Wipe out WOK and reheat on High. 

  2. Add 2 tablespoons of peanut oil to the hot WOK. 

  3. Add the rice noodles, 1 teaspoon of soy sauce, and 2 drops of sesame oil to the hot WOK and stir fry. 

Serve the Chow Mein over the noodles.