Tuesday, November 15, 2011
Chicken Lo Mein
adapted from Ming Tsai
I'm not gonna lie - finding the ingredients for this was NOT fun. Smelling the individual ingredients before it was cooked was not a good idea. BUT, Once I tasted the final product to check for seasoning it was BAM in my mouth!!!! It is SOOOOO good!!!! It was so worth it and I WILL be making this again!
Here are the ingredients:
2 tbsp cornstarch
1/4 C rice wine vinegar
1/2 C oyster sauce (found mine at walmart)
2 tsp ground ginger
1/4 C sliced scallions
1/4 tsp black pepper
1 tbsp chile sauce
mix all that together in a bowl and add 1 pound boneless skinless chicken - thighs are traditional and hold up well in high heat cooking. let it marinate for 1-2 hours.
In a hot wok, add some canola oil and cook the chicken. When the chicken is cooked, add:
1 C chicken stock
6 cloves sliced garlic
3/4 head cabbage, sliced thin (don't worry, it will cook down)
after the cabbage is cooked, add 8-10 ounces of blanched lo mein noodles. (you can use linguini, but I went and found real lo mein noodles).
toss until the noodles are warm and taste for salt and pepper seasoning. Mine didn't need anything extra.
This was awesome.
Even Dave said so.