Homemade Chicken Chow Mein
|Chicken||4 Pound, disjointed|
|Lard/Cooking oil||2 Tablespoon (Generous)|
|Onion||1 Large, thinly sliced|
|Celery||2 Cup (32 tbs), cut into thin strips|
|Fresh mushrooms||3⁄4 Pound, peeled and sliced|
|Fresh water chestnuts||1 Cup (16 tbs)|
|Fresh bean sprouts||1 Cup (16 tbs)|
|Bamboo shoots||3⁄4 Cup (12 tbs)|
|Cornstarch||1 Tablespoon (Generous)|
|Soy sauce||3 Tablespoon|
|Egg noodles||8 Ounce, fried in deep fat|
Cook chicken until tender in salted water with bouquet garni.
Discard bouquet garni.
Bone chicken pieces.
Return bones to broth.
Simmer, covered, gently 1 hour.
Cut meat into thin strips, reserving white meat for garnishing.
Brown onion in cooking oil in a large skillet over low heat.
Stir in celery and mushrooms.
Add 1 cup strained chicken broth.
Simmer gently 10 minutes.
Stir in water chestnuts, bean sprouts and bamboo shoots.
Mix cornstarch with 1/2 cup strained chicken broth and soy sauce.
Stir into frying pan until well mixed.
Add chicken meat.
Simmer 10 minutes.
Season with salt, pepper and soy sauce.
Serve on egg noodles.
Garnish with strips of breast meat.