FALL RIVER CHICKEN CHOW MEIN

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Fall River Chicken Chow Mein image

This recipe is from Emeril Lagasse. In Rhode Island and in Fall River you can find Chow Mein sandwiches. I know--sounds strange. I prefer just the chow mein. Fall River is Emeril's home growing up and where my aunt & uncle lived.

Provided by quotFoodThe Way To

Categories     One Dish Meal

Time 44m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup dried shiitake mushroom
1/2 cup boiling water
3 tablespoons vegetable oil
1 cup diced onion
1/2 teaspoon minced garlic
1/4 teaspoon celery salt
3 cups low sodium beef broth or 3 cups beef stock
3 tablespoons cornstarch
2 teaspoons Kitchen Bouquet, gravy enhancer for color only (recommended ( Kitchen Bouquet) (optional)
2 teaspoons soy sauce
2 teaspoons dark corn syrup
1 cup diagonally sliced celery, about 1/4-inch thick
2 cups shredded cooked chicken
salt & freshly ground black pepper
2 cups vegetable oil
4 sheets egg roll wraps, cut into thin strips (about 1/8 to 1/4-inch wide each)

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.
  • Fall River Chow Mein Noodles:.
  • 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.

Nutrition Facts : Calories 1356.9, Fat 124.4, SaturatedFat 16.8, Cholesterol 55.4, Sodium 451.5, Carbohydrate 42, Fiber 1.6, Sugar 6.7, Protein 21.5

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