Peep's Subgum Chicken Chow Mein

lilbopeep

lilbopeep

🌹 Still trying to get it right.
Peep's Subgum Chicken Chow Mein

Peanut oil

1 tsp. Toasted sesame oil
1 lg Boneless/skinless chicken breasts (≈1/2 lb.) - cubed
2 tsp. Fresh ginger root - grated or chopped fine (Divided)
4 medium cloves Fresh garlic - chopped fine (Divided)
1 tsp. Rice wine
Salt - to taste
Ground pepper - to taste
1/2 TBSP Cornstarch
1/2 - 3/4 cup Whole Almonds - to taste (optional)
2 - 3 scallions or green onions (≈ 2 oz.) - sliced white & green parts
3 stalks celery (≈ 4 oz.) - sliced
3 medium carrots (≈6 oz.) - peeled and cut into thin coins or on the bias
8 medium Fresh mushroom caps (≈ 6 oz.) - sliced
1 small onion (≈ 4 oz.) - sliced
1 bunch Fresh Bok Choy (≈10 oz.) - discard tough ends - stems and leaves washed and cut into bite sized pieces
Fresh snow pea pods (≈ 4 oz.) - cleaned and washed
1 (8 oz) can sliced Bamboo shoots - drain
1 (8 oz) can sliced Water chestnuts - drain
1.5 cups Chicken stock (or cooking liquid from chicken with chicken bouillon added if necessary)
Cornstarch slurry (3 TBSP cornstarch added to 1/2 cup of chicken stock or chicken cooking liquid)
Sliced green onions and toasted sesame seeds to garnish - optional

Place cubed chicken in bowl with half of the ginger, half of the garlic, salt, pepper, rice wine and cornstarch toss to coat.
Set aside for about 15 to 30 minutes.
Bring about 4 cups water to boil.
When boiling add chicken and whole almonds to water and stir.
Cook about 1 minute.
Remove chicken and almonds to bowl and reserve chicken stock.
Place a few turns of peanut oil and 1/8 tsp. sesame oil in cast iron pan or wok and heat over medium heat.
Add remaining scallions, garlic and ginger; cook just till fragrant.
Add onions, carrots, celery, scallions and mushrooms to pan and sauté till veggies are tender firm.
Add chicken, almonds, water chestnuts, bamboo shoots bok choy and snow peas to pan and stir well.
Season with salt and ground pepper to taste.
Add 1 1/2 cups chicken stock; cover and simmer for 5 minutes.
If veggies are not cooked enough lower heat and place cover on pan. Cook just till vegetables are done to your liking.
Add cornstarch slurry to pan bring to boil and cook till thickened.
If you need to loosen the sauce use some chicken stock or dry white wine instead of water to also add flavor.
May garnished with toasted sesame seeds and sliced green onions if desired and fried rice, brown or jasmine rice.

subgum_fried_rice_020510_P1050323.JPG
 
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Re: My Version Of Subgum Chicken Chow Mein

Wow, that looks awesome! Heck, it looks better than some of the take-out I've had. Fantastic! :thumb:
 
Re: My Version Of Subgum Chicken Chow Mein

Keltin said:
Wow, that looks awesome! Heck, it looks better than some of the take-out I've had. Fantastic! :thumb:
Click to expand...
thank you again kel.

your making me feel good tonight i needed that. thank you really!!
 
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Re: My Version Of Subgum Chicken Chow Mein

Picture
picture.php


subgum_chicken_chow_mein_032510_P1050446.JPG
subgum_chicken_chow_mein_032510_P1050446.JPG
 
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Re: My Version Of Subgum Chicken Chow Mein

Mmmm Looks great, peep!

The fried rice looks wonderful, too!

Lee
 
Re: My Version Of Subgum Chicken Chow Mein

Recipe
picture.php

  • Peanut oil
  • 2 TBSP Fresh ginger root (≈ 1 oz.) - grated or chopped fine (Divided)
  • 8 medium cloves Fresh garlic - chopped fine (Divided)
  • 2 Boneless/skinless chicken breasts (≈ 1 lb.) - cubed
  • Ground black pepper - to taste
  • Salt - to taste
  • 3 stalks celery (≈ 4 oz.) - sliced
  • 4 scallions or green onions (≈ 2 oz.) - sliced white & green parts
  • 8 medium Fresh mushroom caps (≈ 6 oz.) - sliced
  • 1 small onion (≈ 4 oz.) - sliced
  • 1 bunch Fresh Bok Choy (≈ 10 oz.) - discard tough ends - stems and leaves washed and cut into bite sized pieces
  • Fresh snow pea pods (≈ 4 oz.) - cleaned and washed
  • 1 (8 oz) can sliced Bamboo shoots - drain
  • 1 (8 oz) can sliced Water chestnuts - drain
  • 3 medium carrots (≈ 6 oz.) - peeled and cut into thin coins
  • 1 1/2 cups Chicken stock
  • Cornstarch slurry (3 TBSP cornstarch added to 1/2 cup of chicken stock)
  • Sliced Almonds - to taste (optional)

  • Place a few turns of oil in cast iron pan or wok and heat over medium heat.
  • Add 1/2 the ginger and 1/2 the garlic to pan and heat till fragrant.
  • Add chicken; season with salt and ground pepper to taste and cook till chicken turns white and is fully cooked. Remove chicken to bowl.
  • Heat more oil in the pan and add remaining garlic and ginger; cook just till fragrant. Add onions, carrots, celery, scallions and mushrooms to pan and sauté till veggies are tender firm.
  • Add chicken, water chestnuts, bamboo shoots bok choy & snow peas to pan and stir well. Season with salt and ground pepper to taste.
  • Add 1 1/2 cups chicken stock; cover and simmer for 5 minutes.
  • Add cornstarch slurry to pan bring to boil and cook till thickened. If veggies are not cooked enough lower heat and place cover on pan. Cook just till vegetables are done to your liking. If you need to loosen the sauce use some chicken stock or dry white wine instead of water to also add flavor.
  • Serve garnished with sliced almonds and sliced green onions if desired and fried rice, brown or jasmine rice.


 
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