Chicken Pork Or Veal Chow Mein Food

CHICKEN AND PORK CHOW MEIN

Steps:

• 1. Stock: Put 2 whole chickens into an 8 quart heavy stock pot, add onion, celery, carrots, poultry seasoning, salt, pepper, garlic and enough water to cover. Bring to a boil, lower heat and simmer on low for about an hour and a half. Remove chicken from stock pot, place on large platter and set aside to cool.
• 2. Strain stock into large bowl, discard vegetables. Set bowl of stock aside.
• 3. Drizzle 2 tablespoons of vegetable oil into your stockpot (yes, the one you used to boil the chicken) When oil is hot add pork pieces, brown and season with salt and pepper. Then add onions, celery and mushrooms, sweat and season with salt and pepper again. Add enough reserved chicken stock to cover, there should already be a lot of juice from pork and veggies, cook and occasionally stir until celery is done.
• 4. Then add molasses, bean sprouts, water chestnuts, lemon juice and all but 1 cup of the reserved stock to the stock pot. Bring to a low boil, and let simmer low, uncovered for approx 10-15 minutes. *At this point, you may add canned baby corn and bamboo shoots if you desire.
• 5. In the mean time remove chicken meat from bones, discard bones, skin and fat. Cut or tear chicken into bite size pieces and set aside.
• 6. In a gravy shaker or jar with tight fitting lid, mix and shake corn starch with 1 cup of reserved stock. Slowly add to stock pot, cook and stir until thickened. (It only thickens slightly) Then add chicken meat and soy sauce. Stir to heat through.
• 7. Serve over hot white or brown rice, top with soy sauce and chow mein noodles, if desired. Enjoy!
• 8. *When I freeze this, I do not thicken it. I thicken it as I need it. I thaw, then re heat 6ish cups of chow mein, then in a gravy shaker or jar with tight fitting lid, I shake 1 cup of chicken broth/stock with 2 heaping tablespoons of corn starch until dissolved and mixed well, then when chow mein just starts to boil I stir in corn starch mixture and stir gently until thickened. (It only thickens slightly)

PORK CHOW MEIN

Steps:

• Heat oil in a skillet over medium heat; cook and stir pork until lightly browned, 5 to 7 minutes. Add onion and mushrooms and cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.
• Mix bean sprouts and almonds into pork mixture. Whisk soy sauce and cornstarch together in a bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.

PORK, VEAL, OR CHICKEN SCHNITZEL

Steps:

• also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
• 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
• Place a piece of breast in between 2 large pieces of wax paper.
• Using the smooth side of a meat tenderizer, pound until very thin.
• (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
• After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
• When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
• Place the flour in another container next to the seasoned eggs.
• Place the bread crumbs in another container on the other side of the seasoned eggs.
• Start heating up the cooking oil in a large frying pan on medium high heat.
• DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
• After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
• Fry until golden brown on each side.
• Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
• When finished cooking serve with slices or wedges of fresh lemon.
• NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
• I find it is good with most side dishes.
• It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.

AUTHENTIC CHINESE PORK CHOW MEIN

Steps:

• Cut meat into thin strips.
• Combine 2 tbsp cornstarch with sugar, blend in 1 tbsp soy sauce and 2 tbsp oil; mix to blend.
• Pour over pork strips; toss well to coat, marinade in mixture for 20 minutes.
• In a wok or large saute pan heat 2 tablespoons shortening; brown the meat lightly on all sides in hot shortening (after browning the pork you may add in chopped garlic and saute for 2 minutes if desired).
• Add remaining 4 tbsp soy sauce and 1-1/2 cups water; simmer, covered on low heat for 45 minutes.
• Add in the celery and onions; simmer for 15 minutes more.
• In a small bowl, blend in remaining cornstarch with 1/4 cup water; stir into meat mixture.
• Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly.
• Season with salt and pepper.
• Garnish with chopped green onions and toasted almonds.

PORK CHOW MEIN IN 30 MINUTES

Steps:

• In a large skillet, cook and stir pork, onion and celery in oil until onion is tender.
• Stir in mushrooms with liquid, bean sprouts, pimiento and chicken broth.
• Blend soy sauce and cornstarch; stir into vegetable mixture.
• Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Seve over chow mein noodles.

CHICKEN CHOW MEIN

Steps:

• FRIED NOODLES:.
• Cook noodles according to package directions until tender yet still firm, about 2 to 3 minutes; drain. Rinse under cold water and drain again.
• Prepare jelly-roll pan or cookie sheets by placing several layers of paper towels on. Spread cooked noodles over paper towels; allow to dry 2 to 3 hours.
• Heat oil in wok or large skillet over medium-high heat to 375°F . With slotted spoon or tongs, lower a small portion of noodles into hot oil. Cook until golden brown, about 30 seconds.
• Drain noodles on paper towels. Repeat until all noodles are fried.
• CHOW MEIN:.
• Remove skin and bones from chicken breasts.
• Cut chicken and pork into 1-inch pieces.
• In large bowl, combine 1 teaspoon cornstarch, 1 ½ teaspoons sherry and 1 ½ teaspoons soy sauce. Add chicken and pork, tossing to coat well. Cover and refrigerate 1 hour.
• Combine remaining 2 teaspoons cornstarch, 2 tablespoons sherry, 1 ½ tablespoons soy sauce, water and bouillon granules in small bowl; set aside.
• Heat oil in wok or large skillet over high heat. Toss in ginger and garlic, stir-frying 1 minute. Add chicken and pork; stir-fry until cooked through and no longer pink in center, about 5 minutes. Add shrimp; stir-fry until shrimp turns pink, about 3 minutes.
• Toss veggies into wok; stir-fry until crisp-tender, 3 to 5 minutes. Add bouillon-soy sauce mixture. Cook and stir until sauce boils and thickens; cook and stir an additional minute.
• Arrange Fried Noodles on serving plate; top with chicken mixture and enjoy!