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Cooked by: Chef / Ethnicity: Chinese cuisine / Last Modified: 11/12/2008 / Base: Poultry / Number of Servings: 4 |
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Directions: In a saucepan, bring the chicken broth to simmer. Add the celery, onion,
and cabbage. Simmer, stiring occasionally, until the celery is soft.
Heat the peanut oil in a large skillet or wok. Saute the mushrooms until
they begin to soften. Add the bean sprouts; cook and stir until they are
soft. Use a slotted spoon to place the celery, onion, and cabbage in the
skillet. Add the molasses and soy sauce. Stir and cook, adding enough
broth to keep it moist and loose.
Melt the butter in a small pan over medium-high heat. Cook the eggs until
firm, with minimal stirring. You want an "egg pancake". Remove the eggs
from the pan, season to taste, and slice into thin strips.
Dissolve the cornstarch in the remaining chicken broth. Stir into the
vegetables in the wok, and stir as the mixture thickens. Add torn chicken
and heat through.
To serve, put a layer of chow mein noodles on each plate and heap with the
chicken and vegetable mixture. Top with the shreds of eggs.
| Ingredients:
4 Cup(s) Chicken broth
2 Cup(s) Diced celery
1 Cup(s) Diced onion
1 Cup(s) Chopped cabbage
2 Tablespoon(s) Peanut oil
1 1/2 Cup(s) Sliced fresh mushrooms
1 1/2 Cup(s) Fresh bean sprouts
2 Tablespoon(s) Dark molasses
1 Tablespoon(s) Soy sauce
1 Tablespoon(s) Butter
2 Eggs, beaten
4 Tablespoon(s) cornstarch
1 Pound(s) Cooked, boned chicken
1 Can(s) Chow mein noodles |
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