Chicken Chow Fun Recipe 55

CHICKEN CHOW FUN

Steps:

• Prepare the yellow onion, garlic, ginger, red chilies, spring onion, and yellow Chinese chives as indicated in the 'Ingredients' section. Place the mung bean sprouts in a bowl of water and place in the fridge for 15 minutes to revive them. Then drain into a fine mesh strainer and rinse.
• Clean and pat-dry the chicken breasts, then slice as thinly as possible into bite-sized pieces. Add the chicken to a medium-sized bowl, followed by the corn starch, Shao Xing rice wine, low sodium light soy sauce, sesame oil, ground white pepper, and kosher salt. Mix with a spoon until combined well, then set aside.
• Whisk together the low sodium light soy sauce, dark soy sauce, white sugar, and oyster sauce in a measuring cup or small bowl.
• Combine the fresh rice noodles, sweet dark soy sauce, dark soy sauce, and white sugar in a medium-sized bowl. Use your fingers (or tongs) to gently toss until the noodles are evenly coated in the sauce mixture.
• Heat 2 teaspoons of canola oil in a large wok over high heat. Once hot, add the yellow onion and stir-fry for 30 seconds. Add the spring onion and Chinese chives and stir-fry for another 15 seconds until slightly wilted. Transfer to a clean bowl and set aside.
• Heat 1 tablespoon of canola oil in the wok over high heat. Once hot, add the marinated chicken and spread the pieces out in the wok. Stir-fry for a minute, until 80% cooked and no longer pink. Transfer to a clean bowl and set aside. Wipe out the wok with paper towels and set it back on the stovetop.
• Heat 1 tablespoon of canola oil in the wok over high heat. Once hot, add the rice noodles and cook for 15-20 seconds. Then toss and allow to cook for another 15-20 seconds. Repeat once more if needed, until the noodles are slightly charred. Transfer to a clean bowl and set aside.
• Heat the remaining tablespoon of canola oil in the wok over medium-high heat. Once hot, add the garlic, ginger, and red chilies. Stir-fry for 30-40 seconds until fragrant.
• Add the charred rice noodles, ground white pepper, and kosher salt. Stir-fry briefly to combine.
• Add the yellow onion, spring onion, Chinese chives, the chicken and the resting juices in the bowl. Stir-fry for 20 seconds to combine. Then pour in the stir-fry sauce and toss for 10-15 seconds until everything is evenly coated in the sauce.
• Add the bean sprouts and toss for 20 seconds, until slightly softened. Then switch off the heat.
• Divide the noodles evenly onto plates. Serve immediately, and with Chinese chili oil on the side if desired.

CHOW FUN

Steps:

• Fill a large pot with water, 2 tablespoons olive oil, and sea salt; bring to a rolling boil. Stir in fettuccine and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl. Toss with butter and black pepper.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add ground beef, luncheon meat, Worcestershire sauce, garlic, and liquid smoke; cook and stir until beef is browned, 8 to 10 minutes. Transfer beef mixture to a plate lined with paper towels using a slotted spoon.
• Stir bean sprouts, mushrooms, scallions, carrots, and half of the cilantro into the grease in the skillet. Cook and stir until bean sprouts are wilted, 3 to 4 minutes. Return beef mixture to the skillet; stir until reheated, about 2 minutes.
• Mix beef and bean sprout mixture into the fettucine in the bowl. Garnish with remaining cilantro.

CHOW FUN

Steps:

• Slice the meat into thin slices (if you freeze the meat for about 1/2 hour it makes it easier to slice).
• Mix the 4 marinade ingredients together and stir in the meat.
• Let marinate for 15 minutes.
• Mix the sauce ingredients together and set aside.
• Heat a wok or large frying pan and add 2 Tbs.
• of peanut oil.
• Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges.
• Remove to a serving platter and set aside.
• Heat the wok again and add 3 more Tbs.
• of peanut oil, along with the garlic and ginger.
• Stir fry for a moment and add the rinsed black beans and the wine (or sherry).
• Add and stir fry the onion and green pepper, just until very hot.
• Remove all to the serving platter.
• Heat the wok a 3rd time and add the remaining peanut oil.
• When hot, add the meat.
• Stir fry until it begins to brown, and return the vegetables and noodles to the wok.
• Toss with the meat and then add the sauce.
• Toss until just heated throughout.
• Add the bean sprouts, and toss just a minute or so more, then serve.
• NOTE: If you can't get the black beans, you can substitute a tablespoon of black bean garlic sauce, which is usually easily found in the Chinese food section of the supermarket.

CHICKEN CHOW FUN RECIPE - (5/5)

Steps:

• Cover a non-stick pan with a few sprays of Pam. Grill the chicken pieces with a tablespoon of soy sauce. When almost thoroughly cooked, remove from pan and set aside. In the same pan, throw in garlic and onions. When the onions begin to appear brown and caramelized, put in broccoli and mushrooms. Add in 1/4 cup of water and continue to stir fry the vegetables. Add carrots, scallion, and bean sprouts when broccoli starts becoming tender (approximately 2-3 minutes). Continue to mix the vegetables for a minute. Add the rice noodles and chicken as well as the remaining tablespoon of soy sauce into the pan. Stir for another minute or two until noodles are brown from soy sauce and combined thoroughly with the vegetables. Season with 2 pinches of salt and a pinch of pepper. Serve immediately with optional sriracha for a spicier flavor.