How to make Chicken Chow Mein        Kung Pao Chicken          Chinese Chicken Salad

Cantonese:
Some products mentioned are available at one of our shops.

Gung Hay Fat Choy! (may prosperity be with you)

Mandarin:
Xin Nian Kuai Le! (Happy New Year)

Gung Hay Fat Choy! (Cantonese - may prosperity be with you) Perfect for Chinese New Year, Year of the Pig, which begins on February 18, 2007.

My ancestors were Chinese, but my mother never fixed Chinese food. It was a once a week treat to go to our favorite Chinese Restaurant and have it there. I never thought about just preparing my own. Years ago a cousin came over from Australia to stay a couple of weeks. He bought a wok and would go into Chinatown in L. A. for vegetables to prepare. If he wasn't cooking, we went out to eat - and I believe I earned a big, fat zero as a hostess. He earned a 10 from me though and isn't that what matters? Yes, I'm smiling at that one. Before he went back home, he prepared an entire cassette tape of dishes that are a breeze to prepare. You can even turn an American dish into Chinese in seconds. Grab your wok ... (I am sooo hoping you know what a wok is and that you haven't grabbed anything else). Put a tad of oil in it. Perhaps peanut oil, but any kind really. Throw in a little soy sauce, green onions, snow peas - whatever vegetables you have and then stir fry lightly. Break an egg or two and stir quickly. Voila - serve with rice and it appears that you have a quick Chinese dish. When we were kids, my mother used to break an egg, add a teaspoon of soy sauce into our Chicken noodle soup so we could have a Chinese/American variation of egg flower soup with noodles.

The other night I whipped up a small Chinese dinner and was so impressed with what I did, that I thought I'd pass along the information. This is just a starter and as you get more comfortable cooking this way, you can add all sorts of dishes. I started with two courses. Chicken Chow Mein and Kung Pao Chicken. Both are chicken dishes, but as I improve, I'll probably do different meats. The Chow Mein would even be a good dish for a Egan to fix.

Remember my recipes are those that a culinary expert would sniff at - but they work if you want fast, easy and good. I prepared my chicken early in the day. I cut it into chunks and 'steam' it in the microwave. I use a Tupperware microwave pot which has a strainer. I did it all at once and then put it into the refrigerator. It probably would taste a little better if you prepared it in a wok - but this is healthier because you're not using the oil and the fats are draining off of the meat while it cooks.

When I was ready to begin the process, I cooked the rice in my new Aroma rice maker that my daughter in law gave me for Christmas. I had a smaller one but really like the new one. It's a 10 cup with a non-stick inner pan and it actually keeps the rice warm until you're ready to serve it. That's a feature that now that I've used it - couldn't be without and wonder how I did without it in the first place.

Chop up your vegetables and have them ready. You will also need unsalted peanuts. I always buy the party peanuts and then I rinse the salt off of them

Put your wok on the stove with a little oil. I use a Circulon Wok and have never had a problem with anything sticking. If you don't have a non-stick pan, you may have to use a little more oil - but keep it a small amount. Toss in half of the chicken. If you cooked it in the morning then you have very little heating to do with it. Remember that you can add ingredients I don't have or you don't have to use the ones I've suggested. You make this the way you would like it. And don't worry if everything isn't measured exactly. If you overdo or mess up something - it's easy to correct.

Chicken Chow Mein: In addition to the chicken, you'll need a lb. or two of fresh bean sprouts. You can buy them canned, but I think the fresh are so much better. You can buy a bag of them for about $.80 or less per bag. One can of water chestnuts - I buy the sliced, one cup water, 1/4 cup soy sauce, 2 tbl. cornstarch and another 1/4 cup water.

Your chicken is heated so now you can stir in the bean sprouts, water chestnuts, water, soy sauce and the bouillon. I don't stir and heat too long because I like the bean sprouts and water chestnuts to remain crispy. Combine the cornstarch with the water and stir till smooth. Pour into the mixture and stir constantly, until the sauce is thickened and clear.

Remove from heat and keep warm in a bowl or microwaveable container. I quickly wash the wok and then start over (I need another wok to do them both together).

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Kung Pao Chicken: This one I cheat a tad. I use the Sun-Bird seasoning mix for the Kung Pao. This is available at your local supermarket or you can order them on-line at Grandma Sandi's if you can't find them locally. Again - add a little oil and the chicken. Stir to heat and brown. Then toss in about a cup of peanuts and stir fry until browned. Toss in your green onions - stir and fry again. Then take your mixture from the packet's directions (packet seasoning, sugar, water and soy sauce) and stir and heat until thickened. That's it.

For little extras - you can buy Chow Mein Noodles in a can or you can cut won ton wrappers into strips and fry them until crunchy. A great topping for the Chow Mein. This is all there is to it. Amazing.

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Chinese Chicken Salad: I always buy the boneless, skinless chicken breasts to cut up. If it's an extra large package - I just use a third for each of the dishes and then another night, I make up a Chinese Chicken Salad using the remainder. Again, another easy dish but so good. Tear up your lettuce (whichever kind you prefer) and dry it after rinsing. I use a salad spinner which I swear by. I made my salad differently each time I make it. It depends on the ingredients I happen to have on hand. Usually when I've fried some won ton wrappers, I freeze the fried ones I don't use so I'll have them for my salads at a later time.

Some suggestions for your salad are: the chicken (again, good dish for vegans without the meat), sesame seeds, slivered almonds, green onions, water chestnuts, bean sprouts, Chinese snow peas, mandarin oranges and whatever you'd like to try - there are no firm rules

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The dressing:

1/8 cup sesame oil
1/8 cup salad oil
2 tbs. sugar (I've used Splenda and it works)
3 tbs. rice vinegar (I personally think this is the key ingredient)
1/2 tsp. salt and 1/8 tsp. pepper

Mix well and then pour on your salad. Don't do it ahead of time - do it right before serving.

If any of this looks too difficult - I'm sure it's because of the way I wrote it. Writing this was much harder than doing it.

Have a Happy Chinese New Year!
Mandarin: Xin Nian Kuai Le!