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
It is quite feasible to prove the history of recipes far back into distant history, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, mostly, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
During Roman times 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, a very modern way of dining. He also describes how the cooks of his times made use of many different spices, including a few that will be familiar to modern cooks for example basil, mint and parsley. During the succeeding few centuries, the powerful and wealthy tried to lay on the most extravagent banquests, and consequentially cooks and their recipes were at a premium. However, it was during the 19th century that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes common in their social group. By the time we get to the twentieth century, cookbooks are increasing in popularity as a result of better eduction, people having more spare time and having more disposable income. |
We hope you enjoy this Lisa's Chicken Chow Mein recipe.
