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LO MEIN - CHICKEN - Chicken Lo Mein with Ginger Mushrooms
Nb persons: 4
Yield:
Preparation time:
Total time:
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Chicken Lo Mein with Ginger Mushrooms Parade 2/2/2014 By GRACE YOUNG INGREDIENTS | |
12 oz | fresh Chinese round egg noodles |
2 tsp | sesame oil |
12 oz | skinless boneless chicken thighs, sliced ¼ inch thick |
1 Tbsp | grated ginger |
1 tsp plus 1 Tbsp | Shao Hsing rice wine or dry sherry |
1 tsp | cornstarch |
1 tsp plus 1 Tbsp | soy sauce |
1 tsp | salt, divided |
¼ tsp | white pepper |
2 Tbsp | peanut or vegetable oil, divided |
¼ tsp | red pepper flakes |
3 cups | thinly sliced Napa cabbage |
4 oz | shiitake or button mushrooms, sliced (about 2 cups) |
½ cup | finely shredded scallions |
DIRECTIONS
In a 3-quart saucepan, bring 2 quarts water to a rolling boil over high heat. Add noodles. Return to a rolling boil and cook according to package directions until al dente. Drain noodles in a colander and rinse several times with cold water, shaking well to remove excess water. Return noodles to unwashed pan, add sesame oil, and toss until well combined.
Combine chicken, ginger, 1 tsp rice wine, cornstarch, 1 tsp soy sauce, ¼ tsp salt, and white pepper in a shallow bowl. Combine remaining 1 Tbsp rice wine and 1 Tbsp soy sauce in a small bowl.
Heat wok (or 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp oil; add red pepper flakes. Using a metal spatula, stir-fry 10 seconds or until pepper flakes are fragrant. Push flakes to sides of wok, add chicken mixture and spread evenly. Cook undisturbed 1 minute, letting chicken sear. Stir-fry 30 seconds more or until chicken browns. Add cabbage and mushrooms and stir-fry 1 more minute or until cabbage is just wilted. Transfer chicken and vegetables to a plate.
Swirl remaining 1 Tbsp oil into wok. Add noodles and stir-fry 15 seconds. Swirl soy sauce–rice wine mixture into wok and add scallions and chicken mixture. Sprinkle with remaining ¾ tsp salt. Stir-fry 1 to 2 more minutes or until chicken is cooked through and noodles are heated through.
COOK'S NOTE
Fresh egg noodles are customary for this dish, but you can also use dried spaghetti. Just boil according to the package directions, drain, and proceed.
KITCHEN COUNTER
Serves 3–4.
Recipe uploaded with Shop'NCook for iPhone.
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