1/2 lb dried or fresh egg noodles
1/4 lb boneless chicken breasts, skinned
2 tsp light soy sauce
2 tsp rice wine or dry sherry
1 tbsp oil, preferably peanut, plus
1 tsp oil, preferably peanut
1 tsp finely chopped garlic
2 oz snow peas, trimmed
1 oz smithfield ham or prosciutto finely, shredded
1 tsp light soy sauce
1/2 tsp granulated sugar
1 tbsp finely chopped scallions
2 tsp sesame oil
Directions
IF YOU'RE USING DRIED NOODLES, cook according to package
instructions, then cool them in cold water until you're ready to use
them. If you're using fresh Chinese noodles, boil them for 3-to-5
minutes, then immerse in cold water. Using a cleaver or sharp knife,
slice the chicken into shreds 2 inches long. Mix chicken with the 2
teaspoons of light soy sauce and rice wine or sherry in a small bowl.
Mix well. Let the chicken marinate at room temperature about 10
minutes. Heat a wok or large skillet. Add the 2 teaspoons of oil,
then the chicken shreds. Stir-fry about 2 minutes, then transfer to a
plate. Clean the wok. Drain the noodles, shaking off as much water as
possible. Reheat the pan, add the 1 tablespoon of oil and garlic.
Stir-fry for 10 seconds, then add the snow peas and ham. Stir-fry
about 1 minute, then add the noodles, sugar, 1 teaspoon of soy sauce
and scallions. Continue to stir-fry about 2 minutes, then return the
chicken to the noodle mixture. Continue to stir-fry about 3 to 4
minutes or until chicken is cooked. Add the sesame oil and give the
mixture a few final stirs. Turn onto a warm platter and serve at once.
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
Servings: 4 servings
Chicken Chow Mein (Hom) Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
It is quite possible to prove the history of recipes back into the distant past, in truth as far as the ancient Egyptians, and maybe even further. However, mostly, these early recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Moving on, there are two books published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they are nothing to do with the curry that is popular today, but instead recipes for the types of meals prepared by the chefs of the wealthy. During the following few centuries, the wealthy families of Wesstern Europe tried to offer the most extravagent banquests, and consequentially the best cooks and their recipes became highly prized. Even so, it was during the 1800s that formal cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes common in their social group. By the advent of the 1900s, recipe publications are starting to become popular as a result of better eduction, people having more leisure time and disposable income. |
We hope you enjoy this Chicken Chow Mein (Hom) recipe.
