Chicken Chow Mein/Chop Suey.

[jeff]

Serves 1-2 people

1 roll dried egg noodles, about 8oz worth.
1 large chicken breast, about 8-10oz sliced into thin strips.
1 small onion sliced thin
1/2 green pepper sliced into strips
2 stalks of green onion sliced into strips
1 cup been sprouts (mung, soy, or green works fine)
2 TBS light soy sauce (light does not mean low sodium)
2 tsp rice wine
3 TBS water, or even better, chicken stock.
1/2 tsp sugar
pinch of salt
1 tsp Cornstarch
Oil of choice for cooking


Start off by bring a pot of salted water to a boil, cook the egg noodles for 2 minutes and then drain and rinse with cold water to stop the cooking process. set aside.

Cut the chicken into thin strips as with all the veggies.

set aside 3 small bowls.

1 with the 3 TBS of water + the 1 tsp of cornstarch, you're making a cornstarch slurry.
1 with the pinch of salt and 1/2 tsp sugar
1 with the 2 TBS soy sauce and 2 tsp rice wine.

Start off by adding oil to the noodles and tossing them so they're coated nicely.
bring a large pan up to heat and add 1-2 TBS of oil to the pan, then lay out the noodles so they're in long strips rather then clumped together.
You want the noodles to firm up, this takes a little while, I like to pancake flip the noodles from side to side, as they start to firm up I like to use chopsticks to pull them apart and to fluff them a little bit. The goal is to make them crunchy and give them a nice color.

Once they're done, place them on your serving plate, try to keep the oil you used in the pan, if there's enough you can just simply go to the next step, if not then add a tsp or so of oil to your hot pan.

Take your chicken strips and give them a light coating of oil to help keep them from sticking. Add the chicken and onion to the pan, using a wooden spoon keep the chicken moving so it doesnt stick together. after about 1 minute go ahead and add half of the soy/ricewine mix. give the chicken a toss in that to coat then add the rest of the veggies, too them around for 20-30 seconds then add the sugar/salt, and the rest of the soy/ricewine.
When you're sure the chicken is cooked. Take the water or stock mixed with the cornstarch and using (what I like to do) your finger, make sure the corn starch is well blended so there's no clumps. then add to your pan and watch for the sauce to thicken, it shouldn't take long at all. Plate the food on top of the fried noodles and enjoy.

[jeff]

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[510dat]

Jared’s version of Jeff’s Chow Mein.

I tried Jeff’s recipe, but I didn’t have all of the same ingredients on hand, so I took some liberties with the recipe. I would have preferred rice noodles, but the rest of it came out very tasty. Here’s my results:

1 10oz. bag of “Chinese wheat noodles”
2 large chicken breasts, sliced into thin strips.
1 small onion sliced thin
1 zucchini sliced
2 small tomatoes diced
1 red bell pepper
1 fennel bulb
2 TBS regular soy sauce
4 tsp cooking sherry
1 Tsb. sriracha sauce
6 TBS beef stock.
1 tsp. ground black pepper
1/2 tsp sugar
pinch of salt
2 tsp Cornstarch
Oil of choice for cooking


Start off by bring a pot of salted water to a boil, cook the noodles for 2 minutes and then drain and rinse with cold water to stop the cooking process. Set aside.

Cut the chicken into thin strips as with all the veggies.

Cook the fennel in oil and ¼ cup of water for about 5 minutes, add the pepper, onions, zucchini and red bell pepper and cook until the onions are soft. Put in a bowl, drain any water and set aside.

Set aside 3 small bowls. [I doubled this part of Jeff’s recipe after I realized I had made too much chicken; the amounts here are what I did]

1 with the 6 TBS of water + the 2 tsp of cornstarch, you're making cornstarch slurry.
1 with the pinch of salt and 1/2 tsp sugar
1 with the 4 TBS soy sauce and 4 tsp rice wine.

Start off by adding oil to the noodles and tossing them so they're coated nicely.
Bring a large pan up to heat and add 1-2 TBS of oil to the pan, then lay out the noodles so they're in long strips rather then clumped together. You want the noodles to firm up, this takes a little while, I like to pancake flip the noodles from side to side, as they start to firm up I like to use chopsticks to pull them apart and to fluff them a little bit. The goal is to make them crunchy and give them a nice color. [the noodles I used came out pretty sticky and soft, so I had a hard time doing this part. I just did my best to fry them up in the oil, and they came out ok]

Once they're done, place them on your serving plate, try to keep the oil you used in the pan, if there's enough you can just simply go to the next step, if not then add a tsp or so of oil to your hot pan.

Take your chicken strips and give them a light coating of oil to help keep them from sticking. Add the chicken and vegetables to the pan, using a wooden spoon keep the chicken moving so it doesn’t stick together. After about 1 minute go ahead and add half of the soy/rice wine mix and the Sriracha sauce. Give the chicken a toss in that to coat then add the rest of the veggies, too them around for 20-30 seconds then add the sugar/salt, and the rest of the soy/rice wine.
When you're sure the chicken is cooked. Take the water or stock mixed with the cornstarch and using (what I like to do) your finger, make sure the corn starch is well blended so there's no clumps. Then add to your pan and watch for the sauce to thicken, it shouldn't take long at all. Plate the food on top of the fried noodles and enjoy.