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Chicken Chow Mein (Recipe Recap)

This weekend I made this: Chicken Chow Mein

4 boneless, skinless chicken breasts – cut into bite sized pieces
3 eggs
pinch of pepper
pinch of sugar
1 tsp light soy sauce
3-5 tbsp corn starch
Sesame oil
1 medium onion, chopped
4 cloves of garlic, crushed
1 lb egg noodles
3 cups water

Advance Preparation:

Combine egg, pepper, sugar, soy sauce and chicken breast, let sit 30 minutes. For better taste/results, let sit overnight and cook next day in marinade.


Use sesame oil to lightly coat pan or wok. Cook onion and garlic together until done. Add contents of marinade and chicken to onions and garlic, and add a splash of soy sauce to mixture as cooking. Cook chicken until done. To create the gravy, add 3 cups of water and 3 tbsp – 5 tbsp of cornstarch, depending on desired thickness, and additional soy sauce to taste. Continue to stir mixture, adding any additional soy sauce as needed, until desired gravy thickness is achieved. Serve over egg noodles.


It snowed yesterday when I made it, and before I made it I was assured there was enough soy sauce in the house. There wasn't. I felt so bad, because Nancy insisted in going out in the storm to get the sauce. She came back safe and sound though and so we had cooking goodness.

This was a day for firsts. It was the first day I made chow mein. It was the first time I cooked with fresh garlic, and thustly learned that a clove of garlic is actually a single bulb, and not the whole bunch. It was the first time I cooked noodles of any kind on a stove, usually I just microwave the noodles.

The recipe was a great success. Even Nancy's elderly father-in-law, who doesn't particularly like chicken of any kind, was very pleased -- which makes me happy. His quote: That was very good! I never had chicken like that before. It hand hints of an echo of how my cousin, Jimmy, felt about chicken - he refused to eat it, until he had my mother's recipe for chow mein and then went back for five other helpings of the dish. The in-law didn't have five helpings, but it felt just the same!

So, the recipe goes in my pile of keepers for when I'm feeling particularly generous and want to cook or have that nagging, knackering feeling of being in the kitchen again. My only complaint is that things are hard to find there because it's not my kitchen and I'm not used to working in it, and I have to bug them often to find pots, pans, untensils and other various cooking paraphenalia.

Potential expansions and experimentations for the recipe include potentially adding celery and/or water chestnuts.

Apparently, they want me to experiment with cooking pork chops next. Experiment. Heh. Well, I do have my mother's knack for experimental cooking!!



Nynrose - Lisa Christie
Cuendillar MUSH

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