Chicken, Bok Choy and Shiitake Chow Mein

Chinese Easy addedJune 2020

Chicken Marinate

• 2 tablespoons cornstarch
• ¼ cup shaoxing wine (rice wine)
• ½ cup oyster sauce
• 1 tablespoon minced ginger
• ¼ cup sliced scallion whites, save green for garnish
• 1 teaspoon black pepper
• 1 tablespoon sambal oelek (chili-garlic sauce)
• 1 pound skinless chicken meat. I prefer the leg/thigh meat, but breast may be substituted

1. In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2-hours, preferably overnight.

Chow Mein

• Canola oil to cook
• 6 cloves garlic, sliced thin
• 2 cups shiitake mushrooms, quartered
• 1 cup chicken stock
• 4 heads baby bok choy, core out, sliced
• 1 pound blanched and refreshed lo mein noodles
• Salt and pepper to taste

1. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside.
2. In the same wok, add the chicken and cook for 6 to 8 minutes.
3. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes.
4. Add back the shiitakes and the noodles. Completely coat and heat the noodles.
5. Check for seasoning.