Chicken Subgum Chow Mein Recipe

Step by Step Method

Step 1

Dice each ingredient into pieces about ½-inch square and ⅓-inch thick and set aside on separate plates.

Step 2

Heat 1 tablespoon oil in wok.

Step 3

Make omelet.

Step 4

Remove omelet from wok and cut into strips for topping; set aside.

Step 5

Meanwhile, blanch the celery in a large pot of boiling water.

Step 6

Let the water return to a boil and cook until celery color begins to deepen, about one minute.

Step 7

Remove celery from water and plunge into a bowl of ice water to stop the cooking process and refresh the color.

Step 8

The celery will have a sweeter flavor than raw celery.

Step 9

Heat a large wok over medium-high heat until hot and coat with the vegetable oil and then the chicken fat and the garlic.

Step 10

Stir-fry the garlic to flavor the oil, about 10 seconds, then add the chicken pieces and quickly stir-fry for 1 minute, until the chicken begins to color.

Step 11

Add the blanched celery and mix with the chicken; then add the mushrooms, bamboo strips, and water chestnuts.

Step 12

Mix together and add the chicken stock.

Step 13

Quickly bring to a boil and reduce the heat to low.

Step 14

Simmer uncovered for about 15 minutes, until the celery is tender.

Step 15

Push the ingredients to the edge of the pan, leaving a pool of broth in the middle.

Step 16

Mix the cornstarch and water together in a small bowl, then slowly add it to the liquid, stirring until it begins to thicken, about a minute.

Step 17

Then mix the thickened sauce into the rest of the ingredients and stir-fry until the sauce becomes clear and coats all of the ingredients.

Step 18

Remove from heat.

Step 19

Serve on a plate over warm chow mein noodles and top with egg crepe strips.

Step 20

Garnish with a scoop of steamed white rice at the side.

Tips

No special items needed.

Chicken Subgum Chow Mein

Ingredients

Nutritional