By Cynthia Nelson,
Feeds 4
For Chicken
Boneless thighs or breasts cut into 2-inch strips (I used bone-in chicken wings)
2 tablespoons
Salt and pepper to taste
1 tablespoon light soy sauce (lighter in color and used for seasoning; contains more salt)
2 teaspoons dark soy sauce (thick, darker in color; sweet)
1 tablespoon freshly grated ginger
2 teaspoons grated garlic
If you have some on hand, add some oyster sauce
For Chow mein
1-lb of your favorite brand of dried chow mein noodles
Water
Salt and pepper to taste
5 tablespoons oil, divided (2 and 3 tablespoons)
2 tablespoon chopped root ginger
Minced hot pepper to taste
2 cups of (snake beans)
2 cups julienned carrots
1 heaped teaspoon Chinese 5-spice powder
3 to 4 whole , cut into 2-inch length pieces
For Chicken
Mix all the ingredients together and let marinate for 1/2 an hour.
For Chow mein
1. Heat 2 tablespoons of oil in a wok or large karahi or any deep wide-mouthed frying pan.
2. Add seasoned chicken, toss and let brown. Add 1 cup water and bring to a boil, reduce heat to medium low and let cook until the chicken is cooked through and the liquid has significantly reduced and thickened. The cooking time will vary depending on the cut of meat (breasts will cook faster than thighs) and if the meat is bone-in. For the wings, I added 1 1/2 cups water. If you are using breast meat, no need to add water.
3. While the chicken is cooking, bring a large pot of water to a boil, salt the water to taste, add chow mein and cook according to package instructions. Drain and rinse thoroughly with cool tap water. Drain well.
4. Remove the chicken and whatever thickened sauce is there from the pan and set aside.
5. Wipe pan clean and heat remaining 3 tablespoons of oil on high heat.
6. Add ginger and pepper and fry for 1 minute.
7. Add bora & carrots along with salt and pepper to taste. Stir fry for 3-4 minutes.
8. Add chicken and drippings and toss to mix.
9. Add noodles, 5-spice powder, and green onions and toss everything to mix. Let cook together for 3-4 minutes, toss again then serve hot.
