Fall River Chicken Chow Mein |
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Prep Time: 14 Minutes Cook Time: 30 Minutes |
Ready In: 44 Minutes Servings: 4 |
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This recipe is from Emeril Lagasse. In Rhode Island and in Fall River you can find Chow Mein sandwiches. I know-sounds strange. I prefer just the chow mein. Fall River is Emeril's home growing up and where my aunt & uncle lived. Ingredients:
1/4 cup dried shiitake mushroom |
1/2 cup boiling water |
3 tablespoons vegetable oil |
1 cup diced onion |
1/2 teaspoon minced garlic |
1/4 teaspoon celery salt |
3 cups low sodium beef broth or 3 cups beef stock |
3 tablespoons cornstarch |
2 teaspoons kitchen bouquet, gravy enhancer for color only (recommended ( kitchen bouquet) (optional) |
2 teaspoons soy sauce |
2 teaspoons dark corn syrup |
1 cup diagonally sliced celery, about 1/4-inch thick |
2 cups shredded cooked chicken |
salt & freshly ground black pepper |
2 cups vegetable oil |
4 sheets egg roll wraps, cut into thin strips (about 1/8 to 1/4-inch wide each) |
Directions:
1. Place mushrooms in a small bowl and cover with the boiling water.
2. Allow mushrooms to stand for 5 minutes, or until slightly softened.
3. Remove mushrooms and reserve for another use.
4. Reserve 1/3 cup of the mushroom-soaking liquid.
5. Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat.
6. Add 1/2 cup of the onions and cook until slightly softened but not browned, about 2 minutes.
7. Add the garlic and celery salt and cook for 1 minute, stirring constantly.
8. Add 2 1/2 cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil.
9. In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, gravy enhancer, and soy sauce.
10. Add the cornstarch mixture and the corn syrup to the saucepan and return the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened.
11. Keep warm until ready to serve.
12. In a medium wok, heat the remaining vegetable oil over high heat.
13. Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes.
14. Add the chicken and season with salt and pepper, to taste.
15. Cook until chicken is heated through, about 2 minutes.
16. Ladle 1/4 to 1/2 cup of the reduced gravy mixture into the chicken mixture, tossing to coat well, and remove from the heat.
17. Place Fall River Chow Mein Noodles in the bottom of a dish and top with the chicken mixture.
18. Ladle gravy over the chicken and noodles and toss to combine.
19. Serve immediately.
20. Fall River Chow Mein Noodles:.
21. Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F.
22. Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown.
23. Remove from the heat with a slotted spoon and drain on paper towels.
24. Serve with Emeril's Fall River Chow Mein.
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