There are several theories as to the origins of this dish, many
of them dating back to the Chinese immigrants who helped
build this nation*s railroads in the 19th century, but regardless
of the dish*s provenance, it is clear that it is an American original.
Chicken Chow Mein
2 Tbs (30 ml) peanut or vegetable oil
2-3 ribs celery, thinly sliced on the diagonal
1 onion, thinly sliced
1 tsp (5 ml) sugar
1/2 lb boneless, skinless chicken meat, white and/or
dark, thinly sliced
1 small Napa cabbage, shredded
2 cups (500 ml) fresh mung bean sprouts
1 cup (250 ml) chicken stock
1 Tbs (15 ml) soy sauce
2 Tbs (30 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) water
2-3 cups (500-750 ml) cooked white rice
1-1 1/2 cups (250-375 ml) crispy chow mein noodles*
* Available in the Oriental section of most American supermarkets
Heat the oil in a wok or large heavy skillet over high heat. Add the
celery, onion, and sugar and stir-fry for 2 minutes. Push the mixture
to the sides of the pan, making an empty space in the center, and
add the chicken to the center. Stir-fry until the chicken is lightly
browned, 2 to 3 minutes. Add the cabbage and beans sprouts and
stir-fry the entire mixture (including the celery and onion) for 4 to 5
minutes. Add the chicken stock and soy sauce and bring to a boil.
Add the cornstarch mixture and stir until the mixture thickens. Adjust
the consistency with a little more chicken stock or cornstarch mixture
if necessary. Place the rice on a serving platter or divide it among
4 to 6 dinner plates. Top with the chicken mixture followed by the
crispy chow mein noodles and serve immediately. Serves 4 to 6.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
