Chicken Lo MeinFrom bondc 8 years ago
- 1 lb. Chinese wheat (or egg) noodles shopping list
- 1 lb. boneless, skinless chicken, shredded (see directions) shopping list
- 1/4 lb. ham, shredded shopping list
- 1/2 carrot, peeled and cut into matchsticks shopping list
- 1 red bell pepper, seeded and shredded shopping list
- 1/2 lb. mustard greens, turnip greens, kale, or spinach, roughly chopped shopping list
- 12 dried Chinese black (or shiitake) mushrooms shopping list
- 1/2 c. boiling water shopping list
- 6 fresh shiitake mushrooms, stemmed, and the caps shredded shopping list
- 4 quarter-sized slices ginger, smashed and minced shopping list
- 2 T. oil (you may need more) shopping list
- Marinade: shopping list
- 1 egg white shopping list
- 1 T. cornstarch shopping list
- 1 T. sherry or rice wine shopping list
- 1 t. salt shopping list
- Sauce: shopping list
- 2 c. chicken stock (and mushroom soaking liquid) shopping list
- 1 T. light soy sauce shopping list
- 1 t. dark soy sauce shopping list
- 2 1/2 T. cornstarch shopping list
- 1 T. sesame oil shopping list
How to make it
- 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).
The Cookbondc State College, PA
The Rating3 people
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...
Thankszena824 in Somewhere, USA loved it