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
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
This Recipe for Chicken Chow Mein #1 is one of thousands in the Recipes-to-go Asian Cookbook.
Food Tip |
If you enjoy this Chicken Chow Mein #1 Recipe - you should enjoy the recipe collections you can find on the websites below:
I eat merely to put food out of my mind. |
| N.F. Simpson |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
This is a recipe for Chicken Chow Mein #1 from the recipe cookbook of Recipes-to-go (Asian)
Food Tip |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Worries go down better with soup. |
| Jewish Proverb |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
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