Chicken, Bok Choy and Shiitake Chow Mein |
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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
2. Wine Suggestion: Morgon Beaujolais 1996
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