13-Jun-15: It took quite a search to come up with this recipe. This is chow mein the way I remember it from New England. Colorado and Southern California don’t often offer it this way. Here it almost always has soft noodles cooked into it.\u00a0 Mein, meaning noodle, is probably a good indication of this being more traditional.\u00a0 My better version uses hard noodles, a cracker like, stick chow mein noodle from the supermarket.\u00a0 I think these are the same noodle, but deep fried.\u00a0 You’re more likely to get strips of fried wonton skins if you order Chow Mein in SoCal restaurants.\u00a0 Soy sauce is also not included, which makes this a white sauce.<\/p>\n
Mise, Mise, Mise, get your mise together!<\/span> This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.<\/strong><\/em><\/p>\n Chicken & Marinade<\/strong><\/p>\n Vegetables<\/strong><\/p>\n Sauce<\/strong><\/p>\n Slurry<\/strong><\/p>\n Serve<\/strong><\/p>\n Slurry:<\/strong> Stir Fry:<\/strong> Add, garlic<\/strong> and shallot<\/strong>, stir fry 30 seconds.<\/p>\n Toss in the celery<\/strong> and the onions<\/strong>. Sprinkle \u00bd tsp of the sugar<\/strong> and Shaoxing cooking wine<\/strong> over them and stir well. Stir-fry for 2 minutes, then push the celery-onion<\/strong> mixture to the side of the wok, leaving the center empty.<\/p>\n If the wok is dry, add a little more cooking oil<\/strong>. Add the chicken<\/strong> to the center of the wok and stir-fry until the chicken<\/strong> browns slightly and loses its pink color (about 2-3 minutes). Toss with celery<\/strong> and onions<\/strong>, bringing the mass into the center of the wok.<\/p>\n Add the Napa cabbage<\/strong> and bean sprouts<\/strong> to the wok, tossing with the other ingredients already in the wok. Add the remaining \u00bd tsp of sugar<\/strong> and toss again. Turn heat down to medium-high, and let mixture cook for 5 minutes; the vegetables<\/strong> should start losing their distinctness and merge together.<\/p>\n Add the stock<\/strong> and sesame oil<\/strong> and toss. When the stock<\/strong> is boiling, add most of the slurry<\/strong> to the wok, stirring immediately. If you\u2019d like the chow mein<\/strong> to be a little thicker, add more slurry. Remove chow mein<\/strong> from heat. Serve<\/p>\n","protected":false},"excerpt":{"rendered":" New England Style Yield: 4 servings Adapted from Tom Lin and David Rosengarten 13-Jun-15: It took quite a search to come up with this recipe. This is chow mein the way I remember it from New England. Colorado and Southern California don’t often offer it this way. Here it almost always has soft noodles cooked into it.\u00a0 Mein, meaning noodle, is probably a good indication of this being more traditional.\u00a0 My better version uses hard noodles, a cracker like, stick…<\/p>\n\n
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\nMarinate chicken:<\/strong>
\nIn a bowl, add the chicken<\/strong>, a pinch of salt<\/strong>, a pinch of white pepper<\/strong>, 1 tsp sesame oil<\/strong>, egg white<\/strong> and mix to coat. Add cornstarch<\/strong> and mix. Add 1 TBS of cooking <\/strong>oil<\/strong> and mix.<\/p>\n
\nMix 1 TBS corn starch<\/strong> with 2 TBS water<\/strong> and set aside.<\/p>\n
\nPlace a very large wok over high heat, and let it sit for a minute. Add 1 to 2 TBS cooking oil<\/strong>, spilling it around the sides of the wok. Heat until it\u2019s smoking,<\/p>\n