Recipe

Chicken Lo Mein Recipe

Add Step-by-Step Photos	Bondc / All my dishes 1 year ago I couldn't find a good recipe anywhere, although I did find quite a few recipes that were mostly okay. So I pulled from several, getting rid of the inappropriate ingredients, and experimented, and came up with this. It's easy, and delicious. I used w... More Prep:60m Cook:10m Servings:4	Bondc
	chinese chicken ham noodles

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Ingredients

1 lb. Chinese wheat (or egg) noodles

1 lb. boneless, skinless chicken, shredded (see directions)

1/4 lb. ham, shredded

1/2 carrot, peeled and cut into matchsticks

1 red bell pepper, seeded and shredded

1/2 lb. mustard greens, turnip greens, kale, or spinach, roughly chopped

12 dried Chinese black (or shiitake) mushrooms

1/2 c. boiling water

6 fresh shiitake mushrooms, stemmed, and the caps shredded

4 quarter-sized slices ginger, smashed and minced

2 T. oil (you may need more)

Marinade:

1 egg white

1 T. cornstarch

1 T. sherry or rice wine

1 t. salt

Sauce:

2 c. chicken stock (and mushroom soaking liquid)

1 T. light soy sauce

1 t. dark soy sauce

2 1/2 T. cornstarch

1 T. sesame oil

Directions

I thaw frozen chicken breasts in my microwave for half the time allotted, then slice each in half horizontally (you don't have to do this). I then (very quickly) shred the half-frozen chicken (like I said, very quickly, because it will only take a couple of minutes to thaw). However you do it, mix the chicken in a large bowl with the marinade ingredients, and let sit for at least an hour. As soon as you've done this, pour the boiling water over the dried mushrooms and let them sit for at least a half hour, preferably an hour.

Squeeze the mushrooms dry (into the bowl) and strain the soaking liquid. Reserve. Stem the mushrooms (this is crucial!) then shred them. Put them on a plate with the fresh mushrooms. Mix the mushroom soaking liquid with the chicken stock.

Put the shredded pepper and carrot on another plate together. Keep the chopped greens separate.

Bring a large pot of water to a boil. When the water is boiling, turn the heat on as high as possible over the wok. Get another large pan, as large as the one with the boiling water, put it in the sink, and put a strainer or colander over it (this saves you having to boil a big pot of water twice). Stir the chicken, then dump it into the water. Stir just a couple of times to separate, then cover, and cook for about three minutes, until the chicken turns white. Pour into the strainer, then pour the boiling water back into the pot and put it back on the burner. Put the chicken on a plate.

Cut the noodles in half (this makes them easier to deal with in the wok), then separate them as you drop them into the boiling water. Cook for only 2 or 3 minutes, and drain.

Add the oil to the wok and swirl it around. Add the carrot and pepper, and flip them around in the hot oil for about a minute. Remove, reserving the oil. Add the ginger to the oil, and stir just a couple of seconds, until fragrant. Add the mushrooms, and stir quickly for a minute. Add the greens, and flip them for just a minute, until they wilt. Add the chicken and the ham, and stir a minute, just until hot, then add the carrot and peppers and mix well. (See the first picture). Give the sauce ingredients a stir (cornstarch settles out), then add to the wok, and stir until thickened. (See the second picture). Add the noodles and stir well. (See third picture).

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Comments

henrie 1 year ago said:
Looks good, love oriental food.

mrtnzangel8 1 year ago said:
Your pictures look so good! Great post!

zena824 1 year ago said:
Great post and pictures..... This sounds so good.... I love lo mein.... I have a pork lo mein I want to put in...but it doesnt have near this many ingredients in it....Im going to try this...
Thanks

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