27 February 2022 | Raidis Estate, Raidis Recipes | Raidis Estate
Chicken Chow Mein with Shiitake Mushrooms
There is nothing more satisfying than making up a big batch of Chicken Chow Mein to munch your way through on a weeknight as the weather starts to cool.
Autumn is here people and we are ready for cooler nights, red wines and snuggles on the couch.
This Chicken Chow Mein pairs perfectly with our The Kelpie Savvy B or a glass or two of the Red project.
What you’ll need:
2 tablespoons corn-starch
1/4 cup Shaoxing wine
1/2 cup oyster sauce
1 tablespoon minced ginger
1/4 cup sliced scallion whites, save green for garnish
1 teaspoon black pepper
1 tablespoon sambal oelek
500gms of skinless chicken meat. I prefer the leg/thigh meat, but breast may be substituted
Canola oil to cook
6 cloves garlic sliced thin
2 cups shiitake mushrooms, quartered
1 cup chicken stock
4 heads baby bok choy, core out, sliced
1 pound blanched and refreshed lo mein noodles
Salt and pepper to taste
In a large bowl, dissolve the corn-starch in Shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal.
Mix in the chicken and marinate for at least 2-hours, preferably overnight.
In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside, and in the same wok, add the chicken and cook for 6 to 8 minutes.
Add the stock and season with salt and pepper. Add the bok choy and cook for another 3 minutes.
Add back the shiitakes and the noodles.
Thoroughly coat and heat the noodles. Check for seasoning.
Garnish with spring onions.