i want chicken chowmen recipe?

Question

thanks......

Answer 1

Normally I would send you to allrecipes.com, but they only had one recipe and it didn't have that many rating points, so 'll send you in a different direction...Loved the name of the web site where this recipe came from!

Personally, I prefer the recipe on the 2nd link, but look at them all to find which one YOU like the best!


Ingredients:

1 lb flour noodles
10 1/2 oz boneless chicken breast, skinned
1 egg white
2 1/2 tbsp cornstarch (corn flour) dissolved in 1 1/4 tbsp water
13 tbsp vegetable oil
7 oz chives, washed well and cut into 1 inch (3 cm) sections
1 tbsp salt, or to taste
1 cup chicken broth
1/4 tsp MSG (optional)

Directions:

1. Shred the chicken breasts. Mix the egg white and the cornstarch-water into a paste and coat the chicken shreds.

2. Heat 4 1/2 tbsp (100 ml) of the oil in a wok to about 212oF(100oC). Add the chicken shreds and cool, stirring, until they turn white. Pour out the oil and set it aside. Mix the chives, MSG, salt, and stock with the chicken and bring to a boil. Drain off and reserve the broth and seasonings. Place the chicken shreds in a bowl.

3. Boil the noodles 3 times, as described in recipes 165 and 166. After the final boiling rinse in cold water and drain well.

4. Heat 4 1/2 tbsp (100 ml) of the oil, including that used earlier, in the wok until the oil surface ripples. Tilt the wok to swirl the oil around. Add the noodles in an even layer. Shallow-fry them, swirling the wok so they cook evenly. Fry until browned on one side, then slide the wok scoop or a spatula under the noodles and turn them over. Sprinkle the other 4 tbsp of oil around the edges and shallow-fry the noodles until browned on the other side. Add the reserved chicken broth. Cover the wok and simmer for 1 minute, or until the noodles absorb the sauce. toss the noodles with chopsticks or a fork and add the chicken shreds. Stir, remove, and serve.

Answer 2

Ingredients :
1/4 cup butter
1/2 cup chopped mushrooms
2 chopped onions
1 can baby corn
1/2 cup bean sprouts/green beans
2 cups chopped celery (optional)
1 cup mix veggies (carrot strips, bell pepper, green onion, fatchoi)
2 cups boneless chicken
4 cloves chopped garlic
2 tbsp soy sauce
250g egg noodles (boiled n drained)
1 tbsp cornstarch
2 cups chicken broth
chinese salt to taste

Method:
Heat butter in skillet, add chicken and garlic, stir fry till chicken turns opaque.
Add vegetables n stirfry. Set this aside. in another bowl, dissolve cornstarch in the chicken broth n add this to the veg/chicken stirfry. Next season with chinese salt and soy sauce.
Top this on bed of boiled,drained noodles. Serve immediately

Answer 3

Chicken Chow Mein:

6 chicken thighs, skinned

6 oz. mushrooms, sliced

1 onion, sliced

3 garlic cloves, minced

1/2 c. Teriyaki sauce

Parsley

3 dashes of Tabasco

2 handfuls of bean sprouts

Put everything except the bean sprouts in a crock pot in the morning. Mix them up and set to low.

Should be mostly done when you get back home. Prepare some rice to spoon over. After you start

the rice put bean sprouts in the crock pot and mix up. When the rice is done, the chow mein is done.
Debone chicken and mix back in. Serve over the rice. Serves 4.

Answer 4

http://chicken.allrecipes.com/az/ChickenChowMein.asp

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15760,00.html