1/2 lb dried or fresh egg noodles
1/4 lb boneless chicken breasts, skinned
2 tsp light soy sauce
2 tsp rice wine or dry sherry
1 tbsp oil, preferably peanut, plus
1 tsp oil, preferably peanut
1 tsp finely chopped garlic
2 oz snow peas, trimmed
1 oz smithfield ham or prosciutto finely, shredded
1 tsp light soy sauce
1/2 tsp granulated sugar
1 tbsp finely chopped scallions
2 tsp sesame oil
A Recipe for
Chicken Chow Mein #1
Food Tip |
Hungry men think the cook lazy. |
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This Recipe for Chicken Chow Mein #1 is one of thousands in the Recipes-to-go Asian Cookbook.
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| Madeleine L'Engle (1918--) American author. |
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Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
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Never eat more than you can lift. |
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This is a recipe for Chicken Chow Mein #1 from the recipe cookbook of Recipes-to-go (Asian)
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
The ear tests words as the palate tastes food. |
| Job 34:3 |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
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The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
Food Tip |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
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.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK
Serves: 4
Chicken Chow Mein #1 Recipe brought to you by Recipes To-Go