1 no ingredients
Directions
1 pk fresh chinese noodles
1 chicken breast -- cut into
: thin strips
1 TB soy sauce
1 TB rice wine
1 TB cornstarch
: bok choy or other greens,
: such as spinach -- thinly
: sliced
: bean sprouts -- washed and
: drained
: celery -- thinly sliced*
: carrots -- julienned*
: shiitake mushrooms --
: julienned*
1/3 c soy sauce
1 TB oyster sauce
1 TB black bean paste**
1 pn sugar
* Optional **If possible, try to get the authentic kind sold in
Chinese or Korean markets. These have the best flavor. But if all you
can get a hold of is the supermarket variety, that's all right. Or it
can be omitted altogether, if there is none to be had in your area.
1. Cook the noodles in boiling water until done. Drain. 2. Marinade
the meat in soy sauce, rice wine, and cornstartch for at least 30
minutes. 3. In a measuring cup, mix together the soy sauce, oyster
sauce, black bean paste, and sugar. Set aside. 4. Heat a large wok on
high. When the wok is smoking add the oil. Stir fry the vegetables
briefly, in batches if necessary, and transfer to a bowl. 5. Reheat
the wok and add more oil. Add the marinated chicken and stir fry
until the meat is cooked. Add the soy sauce mixture in step 3 and
cook until boiling. 6. Add the noodles and vegetables to wok and toss
well to coat. Take off the heat. Note: It is important to have a good
heat source to achieve good results in chinese cooking. I have found
that ordinary kitchen stoves leave something to be desired when the
recipe calls for stir frying over high heat. If possible, use an
outdoor cooking device, such as propane gas stoves designed for
outdoor cooking. (use it outdoors, of course!)
Recipe By : Lisa Oh (lisa_o@msn.com)
From: "Lisa Oh"
Servings: 8 servings
Lisa's Chicken Chow Mein Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Korean; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into antiquity, in truth as far back into history as early Egypt, and maybe even further. However, these, early records were just very basic pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to historians is a series of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts which described recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius informs us how the Roman cooks used many herbs, including some familiar names for example bay, mint and asafoetida. In the 15th century, people returning from the crusades brought us many new foods and herbs from the Middle-East, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices prompted an outbreak in books on cookery, many of which are now in private libraries. When we get to the 1900s, cookery books were increasing in popularity mostly as a result of increased literacy, increased leisure time and having more money. The arrival of TV brings us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Lisa's Chicken Chow Mein recipe.
