Ingredients
4 cup chicken broth
2 cup diced celery
1 cup diced onion
1 cup chopped cabbage (bok choy if availa, ble)
2 tbsp peanut oil
1 1/2 cup sliced fresh mushrooms
1 1/2 cup fresh bean sprouts
2 tbsp dark molasses
1 tbsp soy sauce
1 tbsp butter
2 eggs, beaten
4 to 5 tbl cornstarch
1 lb cooked, boned chicken, torn into bi, te-size shreds
1 can chow mein noodles
Directions
In a saucepan, bring the chicken broth to simmer. Add the celery,
onion, and cabbage. Simmer, stiring occasionally, until the celery
is soft.
Heat the peanut oil in a large skillet or wok. Saute the mushrooms
until they begin to soften. Add the bean sprouts; cook and stir
until they are soft. Use a slotted spoon to place the celery, onion,
and cabbage in the skillet. Add the molasses and soy sauce. Stir and
cook, adding enough broth to keep it moist and loose.
Melt the butter in a small pan over medium-high heat. Cook the eggs
until firm, with minimal stirring. You want an "egg pancake". Remove
the eggs from the pan, season to taste, and slice into thin strips.
Dissolve the cornstarch in the remaining chicken broth. Stir into the
vegetables in the wok, and stir as the mixture thickens. Add torn
chicken and heat through.
To serve, put a layer of chow mein noodles on each plate and heap
with the chicken and vegetable mixture. Top with the shreds of eggs.
[ Sun Plus, The Baltimore Sun; Aug 28, 1990 ]
Posted by Fred Peters.
Servings: 4 servings
Chow Mein (Chicken) Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
We are able to trace the history of written recipes back into antiquity, certainly as far as ancient Egypt, and maybe further still. In practice though, these, ancient recipes were just basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered, according to academics are some tablets in ancient Sumerian which describe 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 blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius also tells us how the Roman chefs made use of many different aromatic flavours, including a few that will be familiar to modern chefs for example basil, rue and parsley. Later on, we have some books which were published in the 1300s ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books have no connection with the curry that is familiar to us all today, but instead recipes for the types of meals on the menues of the rich and powerful of that time. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from the holy land, including spices such as rosemary and coriander. These new spices and herbs caused an explosion in manuscripts on food, most of which are kept safe in private libraries. By the advent of the twentieth century, recipe books were greatly in demand as a result of better eduction, increased leisure time and having more disposable income. |
We hope you enjoy this Chow Mein (Chicken) recipe.
