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| recipe title: |
CHICKEN CHOW MEIN |
| category: |
Poultry |
| keywords: |
Oriental, chicken, Poultry |
| servings: |
4 servings |
| ingredients: |
1/2 lb Dried or fresh egg noodles
1/4 lb Boneless chicken breasts,
- skinned
2 ts Light soy sauce
2 ts Rice wine or dry sherry
1 tb Oil, preferably peanut; plus
1 ts Oil, preferably peanut
1 ts Finely chopped garlic
2 oz Snow peas; trimmed
1 oz Smithfield ham or prosciutto
-finely shredded
1 ts Light soy sauce
1/2 ts Granulated sugar
1 tb Finely chopped scallions
2 ts Sesame oil
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| directions: |
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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.
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