- Fried noodles
- 2 whole chicken breasts
- 8 ounces [227 g] uncooked boneless lean pork
- 2 1/2 tablespoons [37.5 mL] dry Sherry
- 2 tablespoons [30 mL] soy sauce
- 3 teaspoons [15 mL] cornstarch
- 2 medium yellow onions
- 1 sweet red or green pepper
- 2 stalks celery
- 8 green onions
- 4 ounces [113 g] cabbage [1/4 of small head]
- 1 piece fresh ginger root [1-inch / 2.5-cm square]
- 8 ounces [227 g] uncooked medium shrimps
- 2 tablespoons [30 mL] vegetable oil
- 1 clove garlic, crushed
- 1/2 cup [125 mL] water
- 2 teaspoons [10 mL] instant chicken bouillon granules
Fried Noodles
- 8 ounces [227 g] Chinese-style thin egg noodles
- Water
- Salt
- 3 cups [750 mL] vegetable oil
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- Prepare fried noodles.
- Remove an discard skin and bones from chicken breasts.
- Cut chicken and pork into 1-inch [2.5-cm] pieces.
- Into a large bowl, blend 1/2 tablespoon [7.5 mL] each of the Sherry and soy sauce and 1 teaspoon [5 mL] of the cornstarch.
- Mix in chicken and pork; cover and let stand for 1 hour.
- Peel and chop yellow onions.
- Remove seeds form pepper and cut pepper into thin slices.
- Cut celery into 1-inch [2.5-cm] diagonal slices.
- Chop green onions.
- Shred cabbage.
- Pare ginger and chop finely.
- Remove shells and back veins from shrimps.
- Heat vegetable oil in wok over high heat.
- Stir-fry chopped ginger and crushed garlic in the oil for 1 minute.
- Add chicken and pork pieces.
- Stir-fry over high heat until pork is no longer pink, for approximately 5 minutes.
- Add shrimps to chicken mixture.
- Stri-fry until shrimps are done, for 3 more minutes.
- Add all prepared vegetables to chicken mixture.
- Cook and stir until vegetables are crisp-tender, for 3 to 5 minutes.
- Combine water, bouillon granules, remaining 2 teaspoons [10 mL] cornstarch, 2 tablespoons [30 mL] Sherry and 1 1/2 tablespoons [22.5 mL] soy sauce.
- Pour mixture over chicken-vegetable mixture in wok.
- Cook and stir until sauce boils and thickens.
- Cook and stir 1 minute longer.
- Arrange fried noodles onto a serving plate; spoon chicken chow mein over noodles.
Fried Noodles
- Cook noodles in boiling salted water according to package directions just until tender.
- Drain noodles in colander.
- Arrange several layers of paper toweling over jelly roll pan or cookie sheet.
- Evenly spread noodles over paper toweling.
- Leave to dry for 2 to 3 hours.
- Heat oil into a wok over medium-high heat until it reaches 375°F [190°C].
- Using long-handled tongs or a slotted spoon, fry a small amount of noodles at a time in hot oil until golden, about 30 seconds.
- Remove noodles from oil.
- Drain onto paper toweling.
- Repeat to fry remaining noodles.
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