msmofet
🌹 Still trying to get it right. 🤷♀️
Ms. Mofet's Sub Gum Chicken Chow Mein (Chicken Stir-Fry)
≈ 4 - 6 servings
Peanut oil
1 tsp. Toasted sesame oil
1 large Boneless/skinless chicken breast (≈1/2 lb.) - cubed
2 tsp. Fresh ginger root or to taste - grated or chopped fine (Divided)
4 medium-large cloves Fresh garlic or to taste - chopped fine (Divided)
1 tsp. Rice wine or dry white wine (Pinot Grigio)
Salt - to taste
Ground pepper - to taste
1/2 - 3/4 cup Whole Almonds (optional)
2 - 3 scallions/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.) - quartered/halved or sliced
1 small onion (≈ 4 oz.) - sliced stem to root
1 - 2 Fresh baby Bok Choy (≈10 oz.) OR 4 - 6 fresh mini baby Bok Choy - discard tough ends - stems and leaves, washed and cut into bite-sized pieces
≈ 4 oz. Fresh snow pea pods - cleaned and washed
1 (8 oz.) sliced Water chestnuts - drained
1.5 C. Chicken stock (or cooking liquid from chicken with chicken bouillon added if necessary)
Cornstarch slurry (3 TBSP. cornstarch added to 1/2 C. chicken stock or cooled chicken cooking liquid)
1 (8 oz.) sliced Bamboo shoots - drained - Optional
Sliced scallions/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 toss to coat.
Set aside for about 15 to 30 minutes.
Place seasoned chicken cubes and whole almonds in pot and cover with water (enough to cover chicken (≈ 2 - 2.5 C.).
Bring to boil then lower heat and simmer till chicken is cooked ≈ 10 - 15 minutes.
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 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 C. 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 and/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.
≈ 4 - 6 servings
Peanut oil
1 tsp. Toasted sesame oil
1 large Boneless/skinless chicken breast (≈1/2 lb.) - cubed
2 tsp. Fresh ginger root or to taste - grated or chopped fine (Divided)
4 medium-large cloves Fresh garlic or to taste - chopped fine (Divided)
1 tsp. Rice wine or dry white wine (Pinot Grigio)
Salt - to taste
Ground pepper - to taste
1/2 - 3/4 cup Whole Almonds (optional)
2 - 3 scallions/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.) - quartered/halved or sliced
1 small onion (≈ 4 oz.) - sliced stem to root
1 - 2 Fresh baby Bok Choy (≈10 oz.) OR 4 - 6 fresh mini baby Bok Choy - discard tough ends - stems and leaves, washed and cut into bite-sized pieces
≈ 4 oz. Fresh snow pea pods - cleaned and washed
1 (8 oz.) sliced Water chestnuts - drained
1.5 C. Chicken stock (or cooking liquid from chicken with chicken bouillon added if necessary)
Cornstarch slurry (3 TBSP. cornstarch added to 1/2 C. chicken stock or cooled chicken cooking liquid)
1 (8 oz.) sliced Bamboo shoots - drained - Optional
Sliced scallions/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 toss to coat.
Set aside for about 15 to 30 minutes.
Place seasoned chicken cubes and whole almonds in pot and cover with water (enough to cover chicken (≈ 2 - 2.5 C.).
Bring to boil then lower heat and simmer till chicken is cooked ≈ 10 - 15 minutes.
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 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 C. 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 and/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.