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Suggest a better description1. WASH CHICKEN THROUGHLY INSIDE AND OUT UNDER COLD RUNNING WATER. DRAIN WELL. REMOVE EXCESS FAT. 2. PLACE CHICKEN IN STEAM-JACKETED KETTLE OR STOCK POT; COVER WITH WATER ADD SALT AND BAY LEAVES. BRING TO BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL DONE (180 F.) 3. REMOVE CHICKEN; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 6. 4. REMOVE MEAT FROM BONES AND SKIN; CUT INTO 1 INCH PIESES. SET ASIDE FOR USE IN STEP 6. 5. SAUTE ONIONS, CELERY, AND CABBAGE IN SHORTING OR SALAD OIL 5 MIN. 6. ADD CHICKEN AND SAUTEED VEGETABLES TO STOCK; SIMMER 10 MINUTES. 7. DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN STEP 8. 8. COMBINE RESERVED BEAN SPROUT LIQUID WITH CORNSTARCH TO MAKE A SMOOTH PASTE; ADD GINGER, PEPPER, SOY SAUCE AND MOLASSES. 9. ADD LIQUID MIXTURE SLOWLY TO HOT MEAT MIXTURE, STIRRING CONSTANTLY. COOK 5 TO 8 MINUTES OR UNTIL THICKENED. 10. ADD BEAN SPROYTS; MIX WELL; BRING TO A SIMMER. 11. SERVE 1 CUP (2-NO. 8 SCOOPS) CHOW MEIN OVER 1/3 CUP NOODLES. Recipe Number: L16011 SERVING SIZE: 2 SLICES ( From the
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Serving Size: 1 Serving (371g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 153 | ||
Calories from Fat: 81 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 4.8mg | 1 % | |
Sodium 263.9mg | 9 % | |
Potassium 266.7mg | 7 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 13.8g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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