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Ming Tsai's Chicken Chow Mein My Way
2 T. cornstarch
1/4 C. Shaoxing wine or dry sherry
1/2 C. oyster sauce
1 T. finely chopped fresh ginger
1 bunch scallions, white and green parts, sliced 1/8 inch thick
1 t. freshly ground black pepper plus additional
1 T. sambal oelek
1 lb. chicken meat, preferably from legs and thighs, cut into 1/2-inch pieces
1 lb. fresh or dried to mein (egg noodles)
5 T. canola oil
6 garlic cloves, thinly sliced
2 C. quartered fresh shiitake mushroom caps
4 heads bok choy, cored and cut into 1/2-inch slices
1 C. chicken stock or low-sodium canned broth
In a large bowl, combine the cornstarch and wine and mix. Stir in the oyster sauce, ginger, scallions, the 1 teaspoon pepper, and the sambal oelek. Add the chicken, stir to coat, and allow to marinate covered and refrigerated for at least 2 hours and preferably overnight.
Bring a large pot of salted water to a boil. Fill a bowl with water and add ice. Add the lo mein to the boiling water and cook until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer the noodles to the ice water. When cold, drain and toss with 1 tablespoon of the oil. Set aside.
Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat. When the oil shimmers, add the garlic and shiitakes and stir-fry until the mushrooms are soft, about 4 minutes. Remove the mushrooms and set aside. Add the remaining 2 tablespoons of the oil and, when hot, add the chicken and stir-fry until almost cooked through, 6 to 8 minutes. Add the bok choy and stir-fry until crisp-tender, about 3 minutes.
Add the stock and season with the salt and pepper to taste. Add the reserved shiitakes and the noodles. Stir to coat, and heat through, about 5 minutes.
Correct the seasonings and serve.
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