Ming Tsais Chicken Chow Mein My Way Recipes

MING TSAI'S CHICKEN CHOW MEIN MY WAY

Ming Tsai's Chicken Chow Mein My Way image

Found this on another web site and just tried it. I actually used 5 packets of chicken ramen noodles instead of the lo mein noodles and chicken broth. I prepared them as directed, then used a slotted pasta spoon to remove the noodles to a cold bowl, leaving the broth behind. I then put 2 ladles of the "ramen" broth in the pan instead of the broth. The sambal oelek is hot, so cut back on it if you want less heat. I did not add salt because the ramen broth already contains some.

Provided by Cook4_6

Categories Chinese

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons cornstarch
1/4 cup dry sherry or 1/4 cup marsala wine
1/2 cup oyster sauce
1 tablespoon finely chopped fresh ginger
1 bunch scallion, white and green parts, sliced 1/8 inch thick
1 teaspoon fresh ground black pepper, plus additional
1 tablespoon sambal oelek
1 lb chicken meat, preferably from legs and thighs, cut into 1/2-inch pieces
1 lb egg noodles, fresh or 1 lb dried lo mein noodles
5 tablespoons canola oil
6 garlic cloves, thinly sliced
2 cups quartered fresh shiitake mushroom caps
3 heads bok choy, cored and cut into 1/2-inch slices
1 cup snow pea pods
1 cup chicken stock or 1 cup low-sodium canned broth
salt (optional)

Steps:

In a large bowl, combine the cornstarch and wine and mix. Stir in the oyster sauce, ginger, scallions, the 1 teaspoon pepper, and the sambal oelek. Add the chicken, stir to coat, and allow to marinate covered and refrigerated for at least 2 hours and preferably overnight.
Bring a large pot of salted water to a boil. Fill a bowl with water and add ice. Add the lo mein to the boiling water and cook until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer the noodles to the ice water. When cold, drain and toss with 1 tablespoon of the oil. Set aside.
Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat. When the oil shimmers, add the garlic and shiitakes and stir-fry until the mushrooms are soft, about 4 minutes. Remove the mushrooms and set aside. Add the remaining 2 tablespoons of the oil and, when hot, add the chicken (shake off excess marinade) and stir-fry until almost cooked through, 6 to 8 minutes. Add the bok choy and pea pods and stir-fry until crisp-tender, about 3 minutes.
Add the stock and season with the salt and pepper to taste. Add the reserved shiitakes and the noodles. Stir to coat, and heat through, about 5 minutes.
Correct the seasonings and serve.

Nutrition Facts : Calories 609.9, Fat 18.9, SaturatedFat 2.6, Cholesterol 118, Sodium 1076.4, Carbohydrate 78.2, Fiber 8, Sugar 9, Protein 35.6

CHICKEN, BOK CHOY AND SHIITAKE CHOW MEIN

Chicken, Bok Choy and Shiitake Chow Mein image

Provided by Ming Tsai

Categories main-dish

Time 2h15m

Number Of Ingredients 15

Ingredients

2 tablespoons cornstarch
1/4 cup shaoxing wine
1/2 cup oyster sauce
1 tablespoon minced ginger
1/4 cup sliced scallion whites, save green for garnish
1 teaspoon black pepper
1 tablespoon sambal oelek
1 pound skinless chicken meat. I prefer the leg/thigh meat, but breast may be substituted
Canola oil to cook
6 cloves garlic sliced thin
2 cups shiitake mushrooms, quartered
1 cup chicken stock
4 heads baby bok choy, core out, sliced
1 pound blanched and refreshed lo mein noodles
Salt and pepper to taste

Steps:

In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2-hours, preferably overnight. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes. Add back the shiitakes and the noodles. Completely coat and heat the noodles. Check for seasoning.

CHICKEN CHOW MEIN

Chicken Chow Mein image

My grandmother got this recipe from a friend over 30 years ago, and I have made additions to it. It's delicious! Serve over cooked white rice or crisp noodles.

Provided by Ruth A. Dawson

Categories World Cuisine Recipes Asian

Yield 7

Number Of Ingredients 12

Ingredients

¼ cup butter
½ cup chopped mushrooms
2 cups chopped celery
2 onions, chopped
¼ teaspoon garlic powder
2 ½ cups chicken broth
1 (15 ounce) can baby corn
½ cup green beans
2 teaspoons soy sauce
2 tablespoons cornstarch
⅓ cup cold water
3 cups cooked, cubed chicken meat

Steps:

In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.
Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 9.1 g, Cholesterol 68.4 mg, Fat 8.8 g, Fiber 5.7 g, Protein 19.7 g, SaturatedFat 4.8 g, Sodium 275.6 mg, Sugar 4.4 g

MING TSAI'S CRANBERRY HOISIN CHICKEN RICE

Ming Tsai's Cranberry Hoisin Chicken Rice image

Make use of fresh cranberries with this easy one-pot dinner, which harmonizes sweet and savory flavors with Asian flair. I'm not a meat eater but like to post meat recipes every so often for the tag games. Recipe courtesy of Ming Tsai, author of Simply Ming: One-Pot Meals.

Provided by Sharon123

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
8 chicken thighs (skin on bone in)
12 -14 scallions, sliced (2 bunches)
2 tablespoons garlic, minced
2 cups jasmine rice
1/4 cup hoisin sauce
1 cup dry red wine
3 cups chicken stock (low sodium)
1 cup fresh cranberries

Steps:

Preheat oven to 375 degrees F.
In a Dutch oven over medium-high heat, heat oil. Brown chicken on both sides. Set chicken aside.
In same pot, sauté scallions and garlic. Add rice and sauté for 1 minute. Add hoisin and stir, then add red wine, stirring occasionally until liquid is reduced by three quarters, about 2 minutes.
Add stock, cranberries, and reserved chicken to pot and bring to a simmer; cover and transfer to oven for 30 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 980.1, Fat 38.8, SaturatedFat 10, Cholesterol 163.8, Sodium 676, Carbohydrate 98.1, Fiber 5.4, Sugar 9.6, Protein 45.1

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