Chicken Chow Mien
Chicken Chow Mien ingredients
- 2 kg Chicken, leg (drumsticks)
- 150 g Peppercorn, green
- 150 g Pepper, red
- 200 g Celery, roots
- 300 g Cabbage, white
- 200 g Bamboo shoots in can 3/1
- 1⁄5 chicken stock
- 1⁄2 dl Soya sauce, kikkoman
- 100 g Onions
- 30 g garlic
- 30 g Ginger
- 1⁄2 dl Oil, sesame
- 1 dl oil, peanut
- 30 g Starch, Corn (Maizena)
- 500 g Noodles, egg (Chinese Canton)
- 50 g Oyster sauce
Cooking Chicken Chow Mien
1. CUT VEGETABLES INTO A COURSE JULIENNE MARINATE DEBONED AND CUT CHICKEN IN CHOPPED GARLIC, GINGER AND SOY BOIL EGG NOODLES, REFRESH IN COLD WATER FRY CRISPY IN PEANUT OIL IN FRYING PAN AND ARRANGE IN A GRATIN DISH HEAT SESAME OIL IN FRYING PAN FRY CHOPPED ONIONS, REMAINING GARLIC AND GINGER ADD MARINATED CHICKEN AND STIR ADD JULIENNE OF PEPPERS, CELERY, BAMBOO SHOOTS AND CABBAGE CONTINUE SAUTEING REMOVE VEGETABLES AND CHICKEN AND KEEP HOT DEGLAZE WITH STOCK, ADD SOY AND OYSTER SAUCE BRING TO BOIL, THICKEN WITH DILUTED CORNSTARCH ADD CHICKEN AND VEGETABLES BRING TO BOIL, ADJUST SEASONING POUR OVER NOODLES.
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