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.
Servings: 4 servings
Chicken Chow Mein Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
We can track the history of written recipes far back into the distant past, in fact as far back into recorded history as the early Egyptians, and maybe further still. Having said that, these, early cook books were just simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are some stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As our culinary historical trip moves to more modern times we have a couple of books which date from the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that we all know today, but instead descriptions of the types of meals on the menues of the nobility of the period. In the 15th century, knights returning from the crusades brought us many new spices and herbs from the East, including parsley and basil. These new culinary innovations created a surge in recipe manuscripts, most of which are now in academic collections. Over the next few centuries, the rich families of the West strove to lay on the most exotic banquets, and as a result the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and writing down the recipes of their peers. The introduction of television brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Chicken Chow Mein recipe.
