Chicago Style Chow Mein Food

EMERIL'S FALL RIVER CHOW MEIN

Steps:

• Place mushrooms in a small bowl and cover with the boiling water. Allow mushrooms to stand for 5 minutes, or until slightly softened. Remove mushrooms and reserve for another use. Reserve 1/3 cup of the mushroom-soaking liquid.
• Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat. Add 1/2 cup of the onions and cook until slightly softened but not browned, about 2 minutes. Add the garlic and celery salt and cook for 1 minute, stirring constantly. Add 2 1/2 cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil.
• In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, gravy enhancer, and soy sauce. Add the cornstarch mixture and the corn syrup to the saucepan and return the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened. Keep warm until ready to serve.
• In a medium wok, heat the remaining vegetable oil over high heat. Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes. Add the chicken and season with salt and pepper, to taste. Cook until chicken is heated through, about 2 minutes. Ladle 1/4 to 1/2 cup of the reduced gravy mixture into the chicken mixture, tossing to coat well, and remove from the heat. Place Fall River Chow Mein Noodles in the bottom of a dish and top with the chicken mixture. Ladle gravy over the chicken and noodles and toss to combine. Serve immediately.
• Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F. Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown. Remove from the heat with a slotted spoon and drain on paper towels. Serve with Emeril's Fall River Chow Mein.

CHOW MEIN

Steps:

• Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
• Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.

CHICKEN CHOW MEIN

Steps:

• Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel. Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside. Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper. Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
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SHANGHAI-STYLE CHOW MEIN (SHANGHAI CHAO MIAN)

Steps:

• Heat oil in saucepan and sauté the garlic, chillies and onion over high heat for 1 minute.
• Add the carrot, shiitake, cabbage, green capsicum and bean sprouts and stir-fry, with the heat still on high for 2-3 minutes.
• Add the soy sauce, vinegar, sugar, pepper and salt.
• Stir in the noodles and heat through. Serve garnished with chives.

CHOW MEIN

Steps:

• Whisk 3 tablespoons soy sauce into cornstarch in a small bowl. Whisk in 2 tablespoons wine, sugar, and broth. Season chicken with salt and remaining 2 teaspoons soy sauce and 1 tablespoon wine.
• Heat a 10-inch cast-iron skillet over medium-high and add 1/4 cup oil; heat until shimmering. Add noodles and flatten to an even layer. Reduce heat to medium and cook 1 minute. Add 1/3 cup water and cook, pushing edges in with a spatula to shape into a more compact disc, until golden brown and the entire thing holds together like a mat, 4 to 5 minutes more. Carefully slide a spatula underneath and flip over. Drizzle 2 tablespoons oil around edges of pan. Cook until crisp on the second side, 2 to 4 minutes. Transfer to serving plate.
• Return pan to medium high-heat, add chicken, and cook until golden brown on one side, 1 to 2 minutes. Toss and cook until almost cooked through, about 1 minute more. Remove from pan. To the pan, add 2 tablespoons oil and mushrooms and cook until tender, about 2 minutes. Add carrots and Chinese broccoli. Toss 1 minute. Add ginger and garlic and cook until fragrant, about 1 minute. Stir sauce to recombine, then add to pan and bring to a boil. Add chicken and toss to combine. Stir in sprouts and sesame oil. Serve over crispy noodles.