lilbopeep
06-21-2009, 08:43 PM
My Version Of Subgum Chicken Chow Mein
Boneless, skinless chicken breasts - cut into bite sized pieces
14 oz. - 26 oz. Chicken stock - enough to cover
1/2 cup - 1 cup Dry white wine (Pinot Grigio) - optional
Fresh grated ginger root (or chopped fine) - to taste
Fresh garlic - chopped fine - to taste
Whole Almonds (without the shells) - to taste
Salt - to taste
Ground black pepper - to taste
Canola oil
Fresh garlic - chopped fine - to taste
Fresh grated ginger root (or chopped fine) - to taste
1 small onion - chopped fine
1 medium carrot - peeled and cut into bite sized pieces - optional
1 lb. Fresh snow pea pods - cleaned and washed
1 bunch Fresh Bok Choy - discard tough ends - stems and leaves washed and cut into bite sized pieces
1 (8 oz) can sliced Water chestnuts - drain
1 (8 oz) can sliced Bamboo shoots - drain
1 (4 oz) can Mushrooms - Stem & Pieces - drain and save liquid
Cornstarch (make slurry with mushroom liquid)
Salt and pepper if needed to correct seasoning
Place first 8 ingredients in a pot. Bring to a boil; lower heat and simmer till chicken is fully cooked. Remove chicken to bowl and reserve liquid. Heat oil in a large heavy pan. Add garlic and ginger; cook just till fragrant. Add onion and carrots and sauté till carrots turn bright orange. Add reserved chicken liquid and the mushroom/cornstarch slurry; bring to boil and cook till thickened. Add remaining ingredients and chicken. Lower heat place cover on pan. Cook just till vegetables are tender. If you need to loosen the gravy use some chicken stock (or chicken bouillon dissolved in hot water) or wine instead of water to also add flavor.
Serve with cooked brown or white rice. Or order some fried rice from your favorite Chinese place.
http://i396.photobucket.com/albums/pp48/msmofet/Food/P1030215.jpg
Boneless, skinless chicken breasts - cut into bite sized pieces
14 oz. - 26 oz. Chicken stock - enough to cover
1/2 cup - 1 cup Dry white wine (Pinot Grigio) - optional
Fresh grated ginger root (or chopped fine) - to taste
Fresh garlic - chopped fine - to taste
Whole Almonds (without the shells) - to taste
Salt - to taste
Ground black pepper - to taste
Canola oil
Fresh garlic - chopped fine - to taste
Fresh grated ginger root (or chopped fine) - to taste
1 small onion - chopped fine
1 medium carrot - peeled and cut into bite sized pieces - optional
1 lb. Fresh snow pea pods - cleaned and washed
1 bunch Fresh Bok Choy - discard tough ends - stems and leaves washed and cut into bite sized pieces
1 (8 oz) can sliced Water chestnuts - drain
1 (8 oz) can sliced Bamboo shoots - drain
1 (4 oz) can Mushrooms - Stem & Pieces - drain and save liquid
Cornstarch (make slurry with mushroom liquid)
Salt and pepper if needed to correct seasoning
Place first 8 ingredients in a pot. Bring to a boil; lower heat and simmer till chicken is fully cooked. Remove chicken to bowl and reserve liquid. Heat oil in a large heavy pan. Add garlic and ginger; cook just till fragrant. Add onion and carrots and sauté till carrots turn bright orange. Add reserved chicken liquid and the mushroom/cornstarch slurry; bring to boil and cook till thickened. Add remaining ingredients and chicken. Lower heat place cover on pan. Cook just till vegetables are tender. If you need to loosen the gravy use some chicken stock (or chicken bouillon dissolved in hot water) or wine instead of water to also add flavor.
Serve with cooked brown or white rice. Or order some fried rice from your favorite Chinese place.
http://i396.photobucket.com/albums/pp48/msmofet/Food/P1030215.jpg