CHOW FUN CHICKEN RECIPES

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CHICKEN CHOW FUN RECIPE FROM RACHAEL RAY | RECIPE ...



Chicken Chow Fun Recipe From Rachael Ray | Recipe ... image

Make your own takeout! Rach shares an easy recipe for chicken chow fun.

Provided by Rachael Ray

Number Of Ingredients 33

About ? cup Shaoxing or dry sherry
About ? cup oyster sauce
3 tablespoons light soy sauce
2 tablespoons dark soy sauce   
1 round tablespoon cornstarch dissolved into a splash of warm water to make a slurry
2 teaspoons sugar
2 tablespoons dark sesame oil
2 inches ginger
thinly sliced and chopped
4 cloves garlic
sliced
chopped or grated
1 pound wide Chinese rice or wheat noodles
1 to 1½ pounds boneless
skinless chicken breasts and/or thighs
very thinly sliced 
A sprinkle of salt and ground white pepper or fine black pepper
3 tablespoons peanut or other neutral oil  
1 large red field pepper or 2 small
 quartered lengthwise
seeded and sliced
4 baby bok choy
thinly sliced
white bottoms and greens separated (or ½ Savoy cabbage
cored and thinly sliced)
2 bunches scallions
sliced on bias
whites and greens separated
1 package mung bean spouts
Toasted sesame seeds
optional
Hot sauce or chili oil of choice
to pass at table

Steps:

  • Bring a large pot of water to boil
  • While water boils, whisk up sauce in a bowl
  • Cook noodles to package directions and leave in strainer, then rinse in hot water to loosen when ready to toss with chicken
  • Season sliced chicken with salt and white pepper or fine black, place in bag or bowl and add about ¼ to ? cup of the sauce and marinate the chicken for about 5 minutes
  • Heat a large skillet over high heat with 2 tablespoons oil, 2 turns of the pan
  • Add the chicken in one layer to hot oil and brown, then remove to platter, cooking in batches if needed
  • Add remaining oil and stir-fry the peppers, bok choy white bottoms and scallion whites, 2 to 3 minutes, add sauce, chicken and half the bean sprouts, bok choy greens, half the scallion greens and the noodles, combine
  • Place noodles in bowls and top with sesame seeds, dot with hot sauce and garnish with remaining scallion greens and sprouts

CHOW FUN RECIPE - CHINESE.FOOD.COM



Chow Fun Recipe - Chinese.Food.com image

This is from The Frugal Gourmet Cooks Three Ancient Cuisines, and it's absolutely delicious. The recipe calls for beef, but you can easily substitute sliced chicken breast, shrimp, a variety of vegetables, tofu, or even, as a treat, cooked, roast duck (I've had duck chow fun in Chinatown in New York, and it was great). Time is what it takes me approximately including slicing.

Total Time 25 minutes

Prep Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon dark soy sauce
1 tablespoon cornstarch
1 egg white
1 tablespoon peanut oil
1 lb flank steak, sliced thin across the grain
1 tablespoon dark soy sauce
1/4 teaspoon sugar
1 tablespoon rice wine (or dry sherry)
1 pinch pepper
1 tablespoon oyster sauce
8 ounces wide rice noodles or 8 ounces egg noodles (approximately)
7 tablespoons peanut oil, for frying
2 cloves garlic, finely chopped
1 slice ginger, about the size of a 25 cent piece,julienned
1 tablespoon fermented black beans (vital for flavor see note. dow see)
1 tablespoon rice wine (or dry sherry)
1/2 medium onion, peeled & sliced
1/2 green pepper, cored and sliced into strips
1 cup fresh bean sprouts

Steps:

  • Slice the meat into thin slices (if you freeze the meat for about 1/2 hour it makes it easier to slice).
  • Mix the 4 marinade ingredients together and stir in the meat.
  • Let marinate for 15 minutes.
  • Mix the sauce ingredients together and set aside.
  • Heat a wok or large frying pan and add 2 Tbs.
  • of peanut oil.
  • Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges.
  • Remove to a serving platter and set aside.
  • Heat the wok again and add 3 more Tbs.
  • of peanut oil, along with the garlic and ginger.
  • Stir fry for a moment and add the rinsed black beans and the wine (or sherry).
  • Add and stir fry the onion and green pepper, just until very hot.
  • Remove all to the serving platter.
  • Heat the wok a 3rd time and add the remaining peanut oil.
  • When hot, add the meat.
  • Stir fry until it begins to brown, and return the vegetables and noodles to the wok.
  • Toss with the meat and then add the sauce.
  • Toss until just heated throughout.
  • Add the bean sprouts, and toss just a minute or so more, then serve.
  • NOTE: If you can't get the black beans, you can substitute a tablespoon of black bean garlic sauce, which is usually easily found in the Chinese food section of the supermarket.

Nutrition Facts : Calories 681.4, FatContent 36.9, SaturatedFatContent 8.6, CholesterolContent 46.5, SodiumContent 806.9, CarbohydrateContent 54.8, FiberContent 2, SugarContent 2.5, ProteinContent 29.1

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