4 cup chicken broth
2 cup diced celery
1 cup diced onion
1 cup chopped cabbage (bok choy if availa, ble)
2 tbsp peanut oil
1 1/2 cup sliced fresh mushrooms
1 1/2 cup fresh bean sprouts
2 tbsp dark molasses
1 tbsp soy sauce
1 tbsp butter
2 eggs, beaten
4 to 5 tbl cornstarch
1 lb cooked, boned chicken, torn into bi, te-size shreds
1 can chow mein noodles
A Recipe for
Chow Mein (Chicken)
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
This Recipe for Chow Mein (Chicken) is one of thousands in the Recipes-to-go Asian Cookbook.
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
If you enjoy this Chow Mein (Chicken) Recipe - you should enjoy the recipe collections you can find on the websites below:
All happiness depends on a leisurely breakfast. |
| John Gunther |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
This is a recipe for Chow Mein (Chicken) from the recipe cookbook of Recipes-to-go (Asian)
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Herb Tip |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
“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) |
In a saucepan, bring the chicken broth to simmer. Add the celery,
onion, and cabbage. Simmer, stiring occasionally, until the celery
is soft.
Heat the peanut oil in a large skillet or wok. Saute the mushrooms
until they begin to soften. Add the bean sprouts; cook and stir
until they are soft. Use a slotted spoon to place the celery, onion,
and cabbage in the skillet. Add the molasses and soy sauce. Stir and
cook, adding enough broth to keep it moist and loose.
Melt the butter in a small pan over medium-high heat. Cook the eggs
until firm, with minimal stirring. You want an "egg pancake". Remove
the eggs from the pan, season to taste, and slice into thin strips.
Dissolve the cornstarch in the remaining chicken broth. Stir into the
vegetables in the wok, and stir as the mixture thickens. Add torn
chicken and heat through.
To serve, put a layer of chow mein noodles on each plate and heap
with the chicken and vegetable mixture. Top with the shreds of eggs.
[ Sun Plus, The Baltimore Sun; Aug 28, 1990 ]
Posted by Fred Peters.
Serves: 4
Chow Mein (Chicken) Recipe brought to you by Recipes To-Go