There’s a vivid memory of the time I pondered adding the American chicken chow mein with crispy noodles to our treasured selection. I’d encountered it just once, and to be candid, it wasn’t stellar. Given the “chow mein” tag, I envisaged a wonderful blend of noodles and chicken. Yet, what I received was a mishmash of overly soft veggies, bland chicken, crowned with some sparse, stale fried noodles.
Yet, echoing the wishes of our readers and drawing from my dad’s adeptness with Westernized takeout culinary arts, we ventured once more. My subsequent rendezvous with the dish painted a brighter picture. When perfected, this dish promises pure comfort and homeliness.
For those who’ve cherished the timeless American Chicken Chow Mein, this is my ode to you!
Ingredients:
For the Crispy Noodles:
- 2 cups of Peanut or Canola oil (for frying)
- 8 oz. fresh Chinese wide egg noodles
Marinating the Chicken:
- 1 large chicken breast (sliced thinly)
- 1/2 teaspoon of soy sauce
- 1/2 teaspoon of sesame oil
- 1 teaspoon cornstarch
Building the Chow Mein:
- 1 tablespoon oil
- 1 medium onion (sliced)
- 1 clove of garlic (finely chopped)
- 3 celery stalks (slanted slices)
- 5 fresh shiitake mushrooms (sliced; or choose your favorite mushroom variant)
- 2/3 cup bamboo shoots
- 2/3 cup water chestnuts (optional but recommended)
- 2 cups napa cabbage (chopped roughly)
- 2 cups of either baby bok choy or Shanghai bok choy (separated leaves, cleaned)
- 1 1/4 cups of chicken broth
- Seasoning: 3/4 teaspoon salt, 1/2 teaspoon sugar, 1/4 teaspoon freshly ground black pepper
- 1 cup of bean sprouts
- Thickening agent: 2 tablespoons cornstarch (blended in 2 tablespoons water)
Instructions:
- Heat oil in a medium-sized pot to 400 degrees. Gently crumble the noodles, dropping them bit by bit into the hot oil. Using heat-resistant chopsticks or a long fork, separate the noodles to prevent clumping. Fry until they achieve a golden hue. Ensure even browning by occasionally turning the noodles. Once done, drain on absorbent paper and set them aside.
- For the chicken, mix together the soy sauce, sesame oil, and cornstarch in a bowl. Let it marinate while you ready the remaining ingredients.
- Get the wok sizzling hot, drizzle in a tablespoon of oil, and brown the chicken. Take out the chicken, setting it aside momentarily. Toss in onions and garlic, frying for a half-minute. Follow up with celery and mushrooms, cooking for another minute.
- Time to add bamboo shoots, water chestnuts, napa cabbage, and bok choy. Within 30 seconds, reintroduce the chicken. Pour in chicken stock, salt, sugar, pepper, and bean sprouts. Keep stir-frying till everything starts boiling.
- Pour in the cornstarch mix slowly, ensuring the sauce thickens adequately. If a saucier consistency is desired, add more broth and adjust seasoning. Serve it piping hot over a bed of rice, and garnish generously with those golden fried noodles. It’s a symphony of comfort, right in the coziness of your home!
Extra Insights:
When you hear “chow mein,” you might think it’s universal, but recipes can vary based on regions, cultures, and personal preferences. Authentic Chinese chow mein is usually stir-fried noodles with some meat or vegetables. However, the American rendition has evolved and adapted to local tastes, often leading to unique and innovative versions. Trying different variations allows us to appreciate the richness of food culture and its ever-evolving nature. With each bite, we not only savor flavors but also dive into a piece of culinary history.