American Chicken Chow Mein dengan Mie Goreng

Name: American Chicken Chow Mein dengan Mie Goreng
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 cups Peanut or Canola oil ((for frying); 8 oz . fresh Chinese wide egg noodles; 1 large chicken breast ((sliced into thin pieces)); 1/2 teaspoon soy sauce; 1/2 teaspoon sesame oil; 1 teaspoon cornstarch; 1 tablespoon oil; 1 medium onion ((sliced)); 1 clove garlic ((minced)); 3 stalks celery ((thinly sliced on the diagonal)); 5 fresh shiitake mushrooms ((sliced; you can substitute any kind of mushroom here)); 2/3 cup bamboo shoots; 2/3 cup water chestnuts ((optional)); 2 cups napa cabbage ((roughly chopped)); 2 cups baby bok choy ((or Shanghai bok choy; broken up into individual leaves and washed)); 1 1/4 cups chicken stock; 3/4 teaspoon salt; 1/2 teaspoon sugar; 1/4 teaspoon fresh ground pepper; 1 cup bean sprouts; 2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))

This classic Americanized chicken chow mein with crispy fried noodles recipe is a Chinese restaurant throwback dish that is totally dated but when prepared right, it is a healthy and tasty dish!

⏱️ 50 menit 🔪 Persiapan: 30 menit 🔥 Masak: 20 menit 📊 Sedang ⭐ 4.9 (32) 👁️ 2 dilihat

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American Chicken Chow Mein dengan Mie Goreng

Foto: The Woks of Life — Sarah

Bahan-bahan

4 porsi

2 cups Peanut or Canola oil ((for frying)
8 oz . fresh Chinese wide egg noodles
1 large chicken breast ((sliced into thin pieces))
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon oil
1 medium onion ((sliced))
1 clove garlic ((minced))
3 stalks celery ((thinly sliced on the diagonal))
5 fresh shiitake mushrooms ((sliced; you can substitute any kind of mushroom here))
2/3 cup bamboo shoots
2/3 cup water chestnuts ((optional))
2 cups napa cabbage ((roughly chopped))
2 cups baby bok choy ((or Shanghai bok choy; broken up into individual leaves and washed))
1 1/4 cups chicken stock
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon fresh ground pepper
1 cup bean sprouts
2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))

Langkah-langkah

Heat your oil to 400 degrees in a deep medium pot. Break up the noodles with your fingers and drop them in the oil a handful at a time. Use a pair of heatproof chopsticks or a long fork to break up the noodles and prevent them from sticking together. Fry until golden brown. You may need to flip/move the noodles so they brown evenly. Drain on a paper towel and let cool. Repeat until all noodles are done and set aside.
In a medium bowl, marinate the chicken with the soy sauce, sesame oil, and cornstarch. Set aside while you prepare the other ingredients.
When you're ready to cook, place a wok over high heat. Add a tablespoon of oil and sear the chicken. Remove from the wok and set aside. Add the onions and garlic to the wok and stir-fry for 30 seconds. Then add the celery and mushrooms. Stir-fry for another minute.
Add the bamboo shoots, water chestnuts (if using), napa cabbage, and bok choy. After stir-frying for about 30 seconds, add the seared chicken, chicken stock, salt, sugar, pepper, and bean sprouts. Stir-fry until the mixture comes to a boil.
Gradually stir in the corn starch slurry until the sauce is thick enough to coat a spoon. If you like more sauce, you can add more chicken stock and re-season. Serve over rice. Top the dish with a generous handful of fried noodles and enjoy. Nothin' like takeout food at home!