Sunday, January 8, 2012

Chicken Chow Mein

I believe you all have heard about, “eating noodles on the New Year’s day for good luck.” And that how I decided to make this dish and eat it on the New Year 2012 for absolutely the best of luck that I wish and hope. If you see on vegetable list I use for this dish, you might think that it is too long and too much. Oh well! My first thought was to use just one or two kinds of vegetable, but as greedy as I am, I just can’t skip any of them because I love them all equally and very much. As far as the must-have list to make this dish as tasty as it’s served in the 5-star Chinese restaurant, you can skip the oyster sauce and the sesame oil, but I’m not recommended! Because those two ingredients make the dish tastier than have none. For the meat, don’t sweat small stuff; use whatever you like, seriously!

what you need...

Veggies:  need more or less depend on what you like

1 cup cabbage sliced
1 cup mushrooms chopped
1 cup carrots shredded
1 cup bean sprouts
1 cup baby spinach
½ cup celery chopped

Must have:
2 cups chicken sliced
2 small packages chow mein noodles
1 tbsp fresh ginger thinly sliced
3 cloves garlic
3 tbsp soy sauce
3 tbsp oyster sauce
1 tsp sugar
1 tbsp sesame oil
3 tbsp canola oil  and white pepper powder

How to:
1.  On the medium-high to high heat, add canola oil in the pan and when the oil starts to sizzle, add garlic, onion, and chicken; stir until the chicken cooked through and onion is soften
2.  Add noodles, mushrooms, celery, soy sauce, oyster sauce, sugar and stir gently and thoroughly for a few minutes or until you notice that all the veggies are cooked
3.  Add bean sprouts, baby spinach, and sesame oil and stir for a few times until spinach is wilted
4.  Turn off the heat and serve when it’s still hot with a dash of white pepper powder on top


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