Chicken Lo Mein
|Peanut oil||45 Milliliter|
|Diced chicken||225 Gram (Raw)|
|Sliced mushrooms||125 Milliliter|
|Diced cabbage||250 Milliliter|
|Chicken broth||125 Milliliter|
|Soya sauce||30 Milliliter|
|Red pimento||30 Milliliter|
In a large kettle boil 2 quarts (2 L) water.
Add noodles and simmer for 3 minutes.
Transfer to serving plate.
In a wok or large skillet heat the oil.
Saute the chicken until it is cooked thoroughly.
Add mushrooms and cabbage.
Add chicken broth and simmer for 5 minutes.
Mix the cornstarch with the soya sauce.
Add to the chicken and simmer until thickened.
Pour chicken over the noodles, garnish with pimento and serve at once.