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Chicken Chow Mein Recipe

Name: Chicken Chow Mein
Total time: 45 min
Yield: 4
Ingredients: 8 ounces thin spaghetti; 2 tablespoons peanut oil, plus oil for deep frying; 1/2 cup shredded Chinese cabbage; 1/2 cup shredded celery; 2 tablespoons soy sauce; 1 teaspoon sugar; 1/4 teaspoon monosodium glutamate; 1/2 cup clear chicken broth; 1/2 cup fresh or canned bean sprouts; 1 cup cooked chicken, shredded; 1 tablespoon cornstarch

NYT Cooking

Ingredients

8 ounces thin spaghetti

2 tablespoons peanut oil, plus oil for deep frying

1/2 cup shredded Chinese cabbage

1/2 cup shredded celery

2 tablespoons soy sauce

1 teaspoon sugar

1/4 teaspoon monosodium glutamate

1/2 cup clear chicken broth

1/2 cup fresh or canned bean sprouts

1 cup cooked chicken, shredded

1 tablespoon cornstarch

Method

Drop spaghetti in 2 quarts of boiling water and boil for 3 minutes. Drain, and then steam in a steamer for 20 minutes. The spaghetti will not stick together. Remove spaghetti from steamer and deep fry in hot oil until crisp. Set the spaghetti aside.

Heat the 2 tablespoons of peanut oil in a frying pan over high flame and saute the Chinese cabbage and celery for about 2 minutes. Add the soy sauce, sugar and monosodium glutamate. Mix well. Add the chicken broth and bring to boil. Add bean sprouts and shredded chicken and mix.

Dissolve 1 tablespoon cornstarch in 2 tablespoons water. When the broth begins to boil again, thicken with the cornstarch and water.

Place fried spaghetti on a large platter and pour the chicken-and-vegetable mixture over it. Serve hot.

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