- April 6, 2009 at 9:48 pm #272215
I am looking for a recipe for American Chicken/Beef Chowmein. Does anyone make it from scratch. I have plenty of Asian cookbooks, but they require odd spices, that you may use once in awhile, then end up throwing them out because they go bad (latest was 1 gallon of Sesame Oil, mad me mad, I got it for a great price at the Asian market, but still………).
Chowmein being using crisp noodles, rice, celery, some kind of sauce (not lo mein which is soft noodle).
- April 6, 2009 at 10:37 pm #419053
Ok, here are the two I had saved on my computer that might be what you are looking for:
Chicken Chow Mein Crockpot
1 T oil
1 1/2 pounds boneless, skinless chicken breasts, cut in 1″ pieces
4 carrots, thinly sliced
4 green onions, sliced (include green portion)
3 stalks celery, sliced
1 cup low sodium chicken broth
1 T sugar
1/3 cup light soy sauce
1/4 t crushed red pepper flakes
1/4 t ground ginger
1 clove garlic, crushed
8 oz bean sprouts
8 oz water chestnuts, sliced
1/4 cup cornstarch
1/2 cup water
Heat oil in skillet & brown chicken. Put chicken pieces in crock pot. Add all ingredients except cornstarch & water.
Stir & cover; cook on low 6 to 8 hours. Turn to high.
Combine cornstarch & cold water in a small bowl; stir until dissolved. Stir in the crock pot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thick, about 15 to 30 minutes.
Serve over rice or with chow mein noodles. May be doubled for 5-quart crock pot. Serves 6.
Easy Chicken Chow Mein
1 package fresh celery (sliced)
1 tablespoon olive oil or vegetable oil
1 cup bean sprouts
1 (4 ounce) can mushroom pieces, drained
1 (7 ounce) can sliced water chestnuts, drained
2 cups cut up cooked chicken
3 tablespoons cornstarch
1/4 cup water
1 (10 ounce) can condensed chicken broth
1/4 cup soy sauce
hot cooked rice
chow mein noodles
In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
In a large bowl, blend cornstarch with water.
When smooth, add chicken broth and soy sauce to bowl.
Mix well and pour over meat and vegetables.
Bring to a boil, stirring until sauce thickens.
Reduce heat to low.
Cover and simmer 10 to 15 minutes.
Serve over hot, cooked rice and chow mein noodles.
- April 7, 2009 at 12:03 am #419056
Thank You I will give them a try. Love American Chowmein, upstairs lady make me ethntic (if needed), BUT we really enjoy the American version, more bland, but moast of the flavors.
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