I'm Robin Lacroix from the
whitepaper junction, VA here today
with a healthy teaching kitchen.
Today I'm going to be
making a chicken chow main,
so this is commonly a popular recipe
or order at a Chinese restaurant,
and so we're showing you how to make
it at home today it's quite easy.
So let's get started.
I'm going to start by bringing my pant
up to medium heat and we're going to
cook our chicken one chicken breast.
Here is diced up and kind
of bite sized pieces.
And I'm going to start with one tablespoon
of oil and I'm using olive oil.
You could use canola oil or olive oil,
whatever you have in your household work.
We're just going to bring
that oil up to a shimmer.
You could also make this with pork.
You could make it with tofu.
I kind of customize it to what works for you.
And some of the other
ingredients I have here.
I have mushrooms and celery.
The recipe, also called for a diced onion.
I just I'm leaving it out based
on personal preference of taste,
so just showing you how to modify
a recipe based on what you'd like.
I also have sliced bamboo shoots.
You can find these kind of in the
ethnic section of your grocery store
and sliced water chestnuts and I'm
just drain the water out of those.
These are both. They're not high in sodium.
They both only have 10 milligrams,
so it's a nice kind of canned vegetable
option that is also not salty.
And I also have a tablespoon of
cornstarch and a tablespoon of water.
I have a cup of chicken broth,
which I have made using a chicken
broth paste.
These are kind of a nice option to be
able to make a broth really easily.
You just do one teaspoon of paste
for a cup of water. It's not ready.
And lastly I have some chow main noodles,
so these are kind of that crunchy
traditional Chinese noodle and
the dish gets served over these
and it adds a nice crunch to it.
Alright,
our oil is hot here so I'm going
to get our chicken in the pan.
And the chicken will take about 7
to 8 minutes to get fully cooked.
We want to make sure there's no pink
and then testing it with a meat
thermometer would be a great idea as well.
Alright, so I have my
chicken cooking away here.
It's been on for about 7 minutes.
It's nicely browned on the
outside and there's no pink last.
I've checked this internal temperature
and it's right up to temp,
so I'm going to take this off
and put it in a clean bowl.
Make sure you're not putting it back
on the place that had the raw chicken.
Yeah, we don't even need to wash the pan,
we're just going to put it right back
on our burner. Check into the side.
And now we're going to get our onion,
one onion, small onion, diced.
If you're using it and celebrating
the recipe recommends cutting
your salary kind of in these long,
thinner slices.
I'm going to get that in the
pan and about three to four
sliced white button mushrooms.
So this is going to cook again for
another about 7:00 or 8 minutes.
We just want our vegetables
to tenderize nicely.
And there's a little bit of oil
from the chicken left in there,
so that's going to help your veggies cooking.
You shouldn't have any trouble with sticking.
You know you're probably most familiar
with their pans and and we are so if you
have a pan that you know tends to stick,
you might add a little bit more
oil before your veggies go in.
I'm gonna let those cook up there.
So our celery, onions and mushrooms
have been sauteing for about 7 minutes.
You'll see the celery and the onions start
to get a little translucent and tender.
So now we are ready to add our bamboo shoots.
And water chestnuts.
And cabinets so the recipe
come from Napa cabbage.
I'm using actually a Savoy cabbage
which again is just a little more tender
than a traditional green cabbage.
Just kind of similar than that,
so I think this would work fine.
You can also use bok choy if you prefer.
Kind of that flavor and texture.
Mix this all in here.
Make sure you choose a big enough
and that everything is going to fit.
It will cook down quite a bit,
but you do start with a good volume here.
Chicken broth. For us too,
if you're making this sofa and
want to make it vegetarian.
Bra
and then we're just going to
bring this whole mixture up to a
little simmer and let us simmer
for about again that 7 minutes.
It must be a standard in this recipe.
Makes it easy, so we'll get that simmering.
So the cabbage tenderizes and
everything gets nice and hot.
So this is by cooking for about 7
minutes and the cabbage is tender.
Everything is heated through.
So we have a quarter teaspoon
of sugar which almost seems
like it isn't even worth it,
but it's just a little bit of
sweetness that balances kind of
the salty flavors in here and does
make a difference and then half
teaspoon of crushed black pepper.
Right?
And then we are going to take our
tablespoon of water into the cornstarch.
And if we are put cornstarch in here
on its own, it would kind of clump up.
So it definitely mixture cornstarch
with water before you add it to
anything you want to thicken.
Stir it up till tonight. So smooth.
Right?
And then you want to keep stirring
once that cornstarch gets in there.
'cause it will thicken
fairly quickly. That's nice.
Vegetables, chicken.
The nice thing about making Chinese
food from home is that you get
to control what goes into it.
So often Chinese food that we might get out
of the takeout restaurant is quite salty.
It may be stir fried in quite a bit of
oil so it can be kind of a heavier dish.
Here you're getting really to
control all of that, so we're going
to put our chicken back in here.
And you can let this cook for a couple of
minutes just to make sure everything is
hot and the flavors are nicely blended,
but it really is good to go at this point.
Yum.
Alright, so I'm just going to serve
this over my. Chow main noodles.
And I do like to kind of if you were,
you know you could have a couple of bowls
here if you're making multiple servings here,
save some of the noodles for later.
It is nice to kind of mix up there
and have those noodles in there.
You could do it without the noodles as well.
You could serve it over rice
if that's your preference,
but I hope you enjoy it.
I hope you get this a try and
thanks for being here with
the healthy teaching kitchen.