Chicken Chow Fun

[jeff]

When ever I think of chow fun, I think about thin spaghetti like noodles with some chicken and other random things tossed into it. In fact I've never had true chow fun (rice noodles) up till about 2 years ago. Thanks calvert county! (only 2 asians live there) anywho, moving up north has shined some light on just how great chow fun taste.

This recipe serves 2

1 Chicken breast, steak, shrimp, pork or... any meat you want.
1 package rice noodles
1 cup of mung bean sprouts
1 tsp ginger, cut into match sticks then halved
2 green onions. cut into 1" pieces.
3 TBS soy sauce
1 tsp dark soy sauce
pinch of salt
1 tsp sugar (optional)
1-2 TBS corn starch slurry
oil for cooking
water for cooking


Meat, You can use any meat you want, I just happened to have a whole chicken sitting in my fridge. The recipe stays the same no matter what meat you use.

Rice noodles (see picture) they can be found for $0.59-1.00 at your local Asian market, found in the cold section with the other fresh noodles! these are not dried noodles.

Mung bean sprouts (2-3 dollars for a tiny bag at the local market, 1 dollar for a giant bag at the Asian market)

Soy sauce, if you can use koon chun brand soy sauce. A friend of mine who's a Chinese cook made a big point about using a good soy sauce for this dish. He really likes that brand so that's what I used.

Dark soy, is for added color.

Start off by getting everything ready and laid out. Slice the chicken into strips then mix the chicken with a corn starch slurry to help keep them from sticking.

Slice the noodles about 1/3" thick. Then using your fingers gently pull them apart, they wont go far before breaking, so just work it enough so it's not all stuck together.

Setup 2 pots. 1 filed with water and a little oil for the noodles, and the other is for cooking the meat. You can do a tiny bit of oil or a few cups of oil. I prefer a lot of oil because, for one it's how the Chinese do it, and for two, it makes the meat come out better looking.

Also setup a bowl with a colander for draining the noodles.

When the oil for the meat gets up to heat. add in the meat and quickly cook it till its done. Remove from oil and set aside. Empty out the oil into an oil safe container.

When the water in the other pot gets to a boil, add the noodles and cook for 1 minute try to move the noodles around while cooking to help break them apart. Remove the noodles and drain in the colander.

This is where you should stand.

noodles cooked and ready to go.
chicken cooked and ready to go.
ginger and green onion already sliced.
your 2 soy sauces already measured and ready to go
mung beans sitting out ready to go.
salt and sugar on hand if you want to use them.

Add a bit of oil to your pot and cook the ginger till it puts off a nice smell, dump your noodles on top of that,then if able, flip everything over so the ginger goes from the bottom to the top. Cook the noodles for about 2 minutes moving them around and trying to break them apart from each other.

Add the 2 soy sauces and toss the noodles around. add in the mung beans, chicken, and if you want the sugar and salt. toss this around to cover everything, if it looks like it needs more sauce go ahead and add a splash of soy sauce. once everything is mixed and is good to go, toss in the green onions. do one final toss and plate.

[jeff]

././

[jeff]

,.,.,.,