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| | Chicken Chow Mein
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
1 cup of boiling water
2 1/2 tablespoons of butter
1 small onion, chopped
2 stalks celery, sliced
1 tablespoon of flour
1 cup of chicken broth
2 tablespoons of soy sauce
Freshly ground pepper to taste
one 4 ounce can of sliced mushrooms, drained
1/2 pound of leftover chicken breast, cut into bite size pieces
6 cups of water
salt
8 ounces of egg noodles
Oil for deep frying
1/2 cup of sliced almonds, toasted and slightly salted
Blanch the green and red pepper slices in boiling water for 5 minutes. Remove and drain. Melt 1 1/2 tablespoons butter in saucepan. Add onions and celery; sauté until onions are translucent. Sprinkle with flour, blending well. Add chicken broth and bring to a boil, stirring constantly. Simmer for 10 minutes. Season with soy sauce and pepper. Add pepper slices, drained mushrooms, and chicken pieces. Cover and simmer for 15 minutes.
Meanwhile, bring 6 cups slightly salted water to a boil. Add noodles and cook for 15 minutes. Drain and rinse with cold water. Set aside 1/3 of noodles. Place remaining noodles in heated bowl. Add 1 tablespoon butter, cover and keep warm.
Heat oil in skillet until very hot. Cut noodles that were set aside into approximately 2 inch long pieces. Add noodles to hot oil and fry until golden. Drain on paper towels.
To serve, spoon chicken mixture over buttered noodles; top with fried noodles and toasted almonds. Serves 4 |
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