Chicken Chow Mein (1)

By Bill Hicks • Chicken, Eggs

(0 ratings)
Prep Time

min

Cook Time

min

Servings

0 servings

Difficulty

Created

Jun 18, 2025 at 1:16 PM

Last Updated

Jun 18, 2025 at 6:56 PM

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Ingredients

4 Cups chicken broth
2 Cups celery, diced
1 Cup onion, diced
1 Cup cabbage, chopped (bok choy if available)
2 Tablespoons peanut oil
1 1/2 Cups fresh mushrooms, sliced
1 1/2 Cups fresh bean sprouts
2 Tablespoons dark molasses
1 Tablespoons soy sauce
1 Tablespoon butter
2 Eggs, beaten
4 To 5 Tablespoons cornstarch
1 Pound cooked, boned chicken, torn into bite-size shreds
1 Can chow mein noodles

Instructions

In a saucepan, bring the chicken broth to simmer. Add the celery, onion, and cabbage. Simmer, stirring occasionally, until the celery is soft. Heat the peanut oil in a large skillet or wok. Saut� 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.
Chicken Chow Mein (1) - Our Family Cookbooks