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Guyanese-style Chicken Chow Mein

February 16, 2013
Plain English Version

Guyanese chicken chowmein

Sometimes you just crave chow mein. Using chow mein noodles, marinaded chicken, and veggies like beans, carrots, and green onion, you can make your own version at home.

Feeds 4

Ingredients

For Chicken: Boneless thighs or breasts cut into 2-inch strips (I used bone-in chicken wings)

2 tablespoons Green seasoning

Salt and pepper to taste

1 tablespoon light soy sauce (lighter in color and used for seasoning; contains more salt)

2 teaspoons dark soy sauce (thick, darker in color; sweet)

1 tablespoon freshly grated ginger

2 teaspoons grated garlic

If you have some on hand, add some oyster sauce

For Chowmein:

1-lb of your favorite brand of dried chowmein noodles

Water

Salt and pepper to taste

5 tablespoons oil, divided (2 and 3 tablespoons)

2 tablespoon chopped root ginger

Minced hot pepper to taste

2 cups of bora (snake beans)

2 cups julienned carrots

1 heaped teaspoon Chinese 5-spice powder

3 to 4 whole green onions, cut into 2-inch length pieces

Directions
For Chicken:

Mix all the ingredients together and let marinate for 1/2 an hour.

For Chowmein:

1. Heat 2 tablespoons of oil in a wok or large karahi or any deep wide-mouthed frying pan.

2. Add seasoned chicken, toss and let brown. Add 1 cup water and bring to a boil, reduce heat to medium low and let cook until the chicken is cooked through and the liquid has significantly reduced and thickened. The cooking time will vary depending on the cut of meat (breasts will cook faster than thighs) and if the meat is bone-in. For the wings, I added 1 1/2 cups water. If you are using breast meat, no need to add water.

3. While the chicken is cooking, bring a large pot of water to a boil, salt the water to taste, add chowmein and cook according to package instructions. Drain and rinse thoroughly with cool tap water. Drain well.

4. Remove the chicken and whatever thickened sauce is there from the pan and set aside. 

5. Wipe pan clean and heat remaining 3 tablespoons of oil on high heat.

 6. Add ginger and pepper and fry for 1 minute.

7. Add bora & carrots along with salt and pepper to taste. Stir fry for  3-4 minutes.

8. Add chicken and drippings and toss to mix.

9. Add noodles, 5-spice powder, and green onions and toss everything to mix. Let cook together for 3-4 minutes, toss again then serve hot.

The Christian Science Monitor

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