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BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaMay 26, 2012
Chicken Chow Mein and Chop Suey ________________________________________ Chicken breasts are perfect for stir-frying. Be careful not to overcook them. For this dish, Chinese noodles (Mein) are the best!
Mein 1 kg cake flour 6 jumbo eggs
• Knead well with damp hands. • Put through pasta machine. • Blanche handfuls of noodles in rapidly boiling water for 3-5 minutes only. Drain, toss in just enough oil and set aside.
There are two methods for stir-frying. I have used the simplest in this recipe. For the more traditional method, see the stir-fried vegetable recipe. A Chinese wok, with its rounded bottom, is ideal for stir-frying; It allows the juices to run down, so that the vegetables remain crisp. A heavy-based frying pan may also be used. (Serves 4-6).
300 g Mien Noodles 4 filleted chicken breasts, cut into thin strips 750 g vegetables of your choice, (e.g. cabbage, onions, carrots, broccoli, cucumber, celery, bean sprouts, bamboo shoots, water chestnuts, green beans, peas, peppers) oil for stir-frying
Marinade for chicken 5 ml (1 tsp) sugar 5 ml (1 tsp) salt 15 ml (1 Tbs) sherry or brandy (I prefer brandy) 15 ml (1 Tbs) soy sauce 7 ml (1 ½ tsp)cornflour (I find that zeal, soya, sugar and mazena are a fine blend)
Chop Suey Sauce…Your vegetable sauce (serve as a side dish).
5 ml (1 tsp) cornflour 125 ml (1/2 cup water 15 ml ( 1 Tbs) soy sauce 15 ml (1 Tbs) sherry or brandy 3 ml (1/2 tsp) chicken stock powder, or ½ cube, crumbled
• Mix the chicken with the marinade ingredients and leave to stand for 30 minutes. • Mix all the sauce ingredients and set aside. • Cut the vegetables into julienne strips, keeping them separately in piles on a tray. • Stir-fry the vegetables into julienne strips, keeping them separately in piles on a tray. • Stir-fry the vegetables in batches according to their toughness, starting with carrots, celery and onions together, then adding the broccoli, cabbage and beans before the first batch is cooked. Cucumber and bean sprouts, which need very little cooking, are added last and, almost immediately thereafter, the bamboo shoots and water chestnuts,which are already cooked. All the vegetables should have reached the same crispy texture at this point. • Add salt to taste and remove from the wok or pan. • Add a little more oil and quickly stir-fry the chicken, taking care not to overcook it. • Replace vegetables and pour on the sauce. • Simmer for 1 minute and remove from the wok or pan. • Heat a little oil and quickly fry cooked mein (noodles). • Toss in the chicken and vegetables. • Serve chicken chow mein garnished with toasted sesame seeds if wish!
Hints!
• May also use beef or pork • Use 60 g meat per serving • Use 100 g Mien per serving
Chicken Chow Mein and Chop Suey ..prepared the South African Cantonese way (1)
________________________________________
Chicken breasts are perfect for stir-frying. Be careful not to overcook them. For this dish, Chinese noodles (Mein) are the best!
Mein
1 kg cake flour
6 jumbo eggs
• Knead well with damp hands.
• Put through pasta machine.
• Blanche handfuls of noodles in rapidly boiling water for 3-5 minutes only.
Drain, toss in just enough oil and set aside.
There are two methods for stir-frying. I have used the simplest in this recipe. For the more traditional method, see the stir-fried vegetable recipe. A Chinese wok, with its rounded bottom, is ideal for stir-frying; It allows the juices to run down, so that the vegetables remain crisp. A heavy-based frying pan may also be used. (Serves 4-6).
300 g Mien Noodles
4 filleted chicken breasts, cut into thin strips
750 g vegetables of your choice, (e.g. cabbage, onions, carrots, broccoli, cucumber, celery, bean sprouts, bamboo shoots, water chestnuts, green beans, peas, peppers) oil for stir-frying
Marinade for chicken
5 ml (1 tsp) sugar
5 ml (1 tsp) salt
15 ml (1 Tbs) sherry or brandy (I prefer brandy)
15 ml (1 Tbs) soy sauce
7 ml (1 ½ tsp)cornflour
(I find that zeal, soya, sugar and mazena are a fine blend)
Chop Suey Sauce…Your vegetable sauce (serve as a side dish).
5 ml (1 tsp) cornflour
125 ml (1/2 cup water
15 ml ( 1 Tbs) soy sauce
15 ml (1 Tbs) sherry or brandy
3 ml (1/2 tsp) chicken stock powder, or ½ cube, crumbled
• Mix the chicken with the marinade ingredients and leave to stand for 30 minutes.
• Mix all the sauce ingredients and set aside.
• Cut the vegetables into julienne strips, keeping them separately in piles on a tray.
• Stir-fry the vegetables into julienne strips, keeping them separately in piles on a tray.
• Stir-fry the vegetables in batches according to their toughness, starting with carrots, celery and onions together, then adding the broccoli, cabbage and beans before the first batch is cooked. Cucumber and bean sprouts, which need very little cooking, are added last and, almost immediately thereafter, the bamboo shoots and water chestnuts,which are already cooked. All the vegetables should have reached the same crispy texture at this point.
• Add salt to taste and remove from the wok or pan.
• Add a little more oil and quickly stir-fry the chicken, taking care not to overcook it.
• Replace vegetables and pour on the sauce.
• Simmer for 1 minute and remove from the wok or pan.
• Heat a little oil and quickly fry cooked mein (noodles).
• Toss in the chicken and vegetables.
• Serve chicken chow mein garnished with toasted sesame seeds if wish!
Hints!
• May also use beef or pork
• Use 60 g meat per serving
• Use 100 g Mien per serving