A take-out classic that you will happy to know how to make at home!
Recipe by: Johanna M. Cook
Johanna M. Cook is the founder of http://mommacuisine.com/ where her mission is to show busy moms (and dads) that Great Everyday Meals can be done with simple ingredients and basic cooking techniques. She is a mother of three, a restaurant industry professional of about 10 years, and a busy mother juggling a food blog & cooking show, raising her kids, and being a wife.
Watch her cooking channel on YouTube; Momma Cuisine Show at http://youtube.com/mommacuisineshow.
INGREDIENTS - 6 servings
1 lb Chow Mein Noodles, can be replaced with egg noodles
1 can Baby Corn, can be replaced with regular corn
lb Shrimp Small or Rock Shrimp
3 Whole Chicken Breast bone in; skin on
1 Whole Bay Leaf
2 Tablespoon Soy Sauce
3 Tablespoons Vegetable Oil
1 Tablespoon Corn Starch
Poach the chicken leg quarters in a pot with water(until chicken in completely submerged), salt, pepper, oregano, 1 carrot, and 1 onion until cooked.
Once chicken is cooked, drain the poaching liquid of vegetables and put it back into the pot to boil. Discard of the skin of the chicken and pull the meat off the bones and set aside to cool.
Julienne(cut into matchstick pieces) all the vegetables.
In a 14 inch pan, heat 3 TBL of oil and sautee all the vegetables and cornstarch except for the cabbage until tender (not wilted)
If traditional Chow Mein noodles aren't available, substitute with egg noodles. Cook the noodles according to package instructions and simply toss in with the vegetables after sauteing.
While the veggies are sauteing, take the dried noodles and place them in the poaching liquid for about 3-4 minutes. Make sure the heat is OFF.
This will give the noodles great flavor. Once the noodles have softened, take them out of the poaching liquid (DO NOT DISCARD) and set aside.
When the vegetables are done, add 2 cups of the poaching liquid until the sauce thickens a bit and add soy sauce.
Add the shrimp, pulled chicken and noodles, and toss gently. Add the cabbabe and heat through and until the cabbage has slightly wilted. Plate and serve!
Our Privacy Statement has been updated and provides important information on how we collect, use, transfer and store your personal data.
to read more. Your privacy and personal information are important to us and we treat them with care.