Friday, January 23, 2015

Chicken Chow Mein

Chicken Chow Mein
serves 4 to 6

Everyone's first experience with Chinese restaurant food was probably chicken or pork chow mein, this is a copy cat recipe to help you re-experience that first encounter at home.

                                                                                  Prep time:  30 minutes
                                                                                  Cook time:  15 minutes
                                                                                  Total time: 45 minutes


1 to 1 ½ pounds boneless, skinless chicken breasts, cut into approximately ½- inch pieces
2 teaspoons plus ½ cup soy sauce, divided use
1 tablespoon rice vinegar
1 tablespoon sesame oil
12 ounces Chinese noodles
2 ½ tablespoons cornstarch
1/4 cold cup water
2 tablespoons peanut or vegetable oil
3 cups sliced celery, thinly sliced on the diagonal
½ cup shredded carrot
1 cup yellow onion, sliced thinly
2 bunches  green onions, green tops sliced diagonally into 1-inch lengths
1 cup sliced fresh mushrooms
1 can good chicken broth
2 tablespoon oyster sauce
¼ teaspoon grated fresh ginger
½ pound bean sprouts (rinsed & drained)
5 ounces of bamboo shoots, matchsticked
5 ounces can water chestnuts (drained & sliced)

Rice or dry Chow Mein noodles


marinate the chicken:

After you slice the chicken, place it in a bowl with 2 tsp of soy sauce, the rice vinegar and sesame oil and set aside for at least 1 hour.

prepare the noodles:

Cook noodles according to package directions.  Rinse under cold water, drain and set aside.

create a thickener:

Create a thickening slurry by blending the cornstarch and cold water.

create the chow mein:

1.  In large skillet or wok over medium heat, cook chicken in oil until done, about 10 minutes. Remove from skillet.
2.  Raise heat to high and cook celery, yellow onion, scallions,  and sliced mushrooms in the oil until the celery and onions are crisp-tender; 2-3 minutes, stirring constantly.
3.  Add chicken broth, ginger, oyster sauce, and remaining soy sauce.
4.  Add the cooked chicken, bean sprouts, bamboo shoots and water chestnuts.
5.  Add the drained noodles to the pan, and continue to stir fry till the noodles are heated through, about 2 minutes.
6.  .  Bring the liquid to a boil.  Add the slurry and continue heating and stirring until the liquid thickens.


Place the chow mein on a large serving platter and serve accompanied by rice or dry Chow Mein noodles.

Thursday, January 22, 2015

Murgh Makani ( Indian Butter Chicken)

Murgh Makhani
(Indian Butter Chicken)
serves 4


5 cloves garlic, minced
1 teaspoon minced ginger
1 teaspoon salt
1/2 teaspoons black pepper
1/2 teaspoons cayenne pepper
1/4 teaspoon ground coriander
1/4 teaspoon cumin
1/4 teaspoon paprika
1/8 teaspoon ground cloves
1/4 teaspoon cardamom
1 whole lime, juiced

4 boneless, skinless chicken breasts cut into bite size pieces


1/4 cups butter
1 yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 14.5ounce can tomato sauce
1 14.5 ounce can diced tomatoes
1 tablespoon tomato paste
1 pint whipping cream
1 bunch chopped cilantro
½ - 1 cup frozen petite peas (optional)


marinate the chicken:

1.  Combine the marinade ingredients.
2.  Place the chicken in a 1 gallon ziplock bag, add the spice mix and seal the bag squeezing as much air out as possible.  Massage the chicken and marinade to insure the marinade coats all the chicken.  
3.  Marinate the chicken overnight.

create the Murgh Makhani:

1.  In a large sauté pan, sauté the onion in the butter until soft and translucent. 
2.  Add the marinated chicken and cook about 10 minutes over medium heat, stirring occasionally. 
3.  Add the tomato sauce ingredients and cook for 30 minutes over medium-low heat with the lid on, stirring occasionally.
4.  Just prior to serving and after the chicken and sauce has cooked for 30 minutes add the whipping cream, cilantro and optional frozen peas. 
5.  Heat the Murgh Makhani until the peas are warmed through, about 5 minutes.


Serve the Butter Chicken over Basmati rice and accompanied by naan bread and Samosas.

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