Chinese Chicken Lo Mein
from the Chinese Village Cookbook by Rhonda Yee
1/2 lb linguine
1/2 lb chicken (sliced 1/8 in. thick)
1 teaspoon cornstarch
1 tablespoon light soy sauce
1 teaspoon sherry wine
1/2 teaspoon garlic (crushed)
Sauce Mixture
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 stalk green onions (diced)
2 tablespoons vegetable oil
Par boil linguine noodles for about 3 minutes.
Rinse with cold water and drain.
Marinate chicken for 15 minute in 1 t cornstarch 1 T light soy sauce and 1 t sherry.
Have a pot of hot water ready.
Heat wok.
Add 2 T vegetable oil and reheat.
Add garlic; brown and discard.
Add chicken with marinade.
Stir until 3/4 done.
Add sauce mixture and stir until thickens (remember thickening agents never come into full power until the mixture boils for about 1 minute).
Add green onions and sesame oil.
Mix well and keep warm.
Drop noodles into hot water.
Stir for about 1 minute to heat.
Drain well and add to meat and sauce in the wok mixing well.
- I have substituted shrimp, pork, beef, or a combination of meats for the chicken.