chicken and pork chow mein
(2 ratings)
Please note that this serves 25 before you start to make it and wonder who the heck is gonna eat all this...It freezes very well...but when I intend to freeze it, I don't thicken it. It tends to get thin again...So I thicken it as I use it. Using store bought stock, which you can use in place of the stock in the recipe also if you prefer. *Also I see no reason you can't half the recipe.
(2 ratings)
yield
25 serving(s)
method
Stove Top
Ingredients For chicken and pork chow mein
- FOR CHICKEN STOCK:
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2whole chickens washed and insides removed
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1 lgonion, course chop
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4-5ribs of celery, course chop
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2-3carrots, course chop
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2 Tbsppoultry seasoning
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1 tspsalt
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1/2 tspcoarse black pepper
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2 clovegarlic, smashed
- CHOW MEIN:
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2 lbpork, can be a roast or steaks, cut into bite size pieces
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2 largeonions, chopped
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1 bunchcelery, chopped
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1 lbmushrooms, sliced or chopped
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2 Tbspmolasses
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3 cansliced water chestnuts
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3 canbean sprouts, drained
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2-3 Tbsplemon juice
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1/2 ccorn starch
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1/4 csoy sauce
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2chickens, cooked, deboned and cut or torn into bite size chunks
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white or brown rice
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chow mein noodles
How To Make chicken and pork chow mein
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1Stock: Put 2 whole chickens into an 8 quart heavy stock pot, add onion, celery, carrots, poultry seasoning, salt, pepper, garlic and enough water to cover. Bring to a boil, lower heat and simmer on low for about an hour and a half. Remove chicken from stock pot, place on large platter and set aside to cool.
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2Strain stock into large bowl, discard vegetables. Set bowl of stock aside. -
3Drizzle 2 tablespoons of vegetable oil into your stockpot (yes, the one you used to boil the chicken) When oil is hot add pork pieces, brown and season with salt and pepper. Then add onions, celery and mushrooms, sweat and season with salt and pepper again. Add enough reserved chicken stock to cover, there should already be a lot of juice from pork and veggies, cook and occasionally stir until celery is done.
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4Then add molasses, bean sprouts, water chestnuts, lemon juice and all but 1 cup of the reserved stock to the stock pot. Bring to a low boil, and let simmer low, uncovered for approx 10-15 minutes. *At this point, you may add canned baby corn and bamboo shoots if you desire.
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5In the mean time remove chicken meat from bones, discard bones, skin and fat. Cut or tear chicken into bite size pieces and set aside.
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6In a gravy shaker or jar with tight fitting lid, mix and shake corn starch with 1 cup of reserved stock. Slowly add to stock pot, cook and stir until thickened. (It only thickens slightly) Then add chicken meat and soy sauce. Stir to heat through.
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7Serve over hot white or brown rice, top with soy sauce and chow mein noodles, if desired. Enjoy!
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8*When I freeze this, I do not thicken it. I thicken it as I need it. I thaw, then re heat 6ish cups of chow mein, then in a gravy shaker or jar with tight fitting lid, I shake 1 cup of chicken broth/stock with 2 heaping tablespoons of corn starch until dissolved and mixed well, then when chow mein just starts to boil I stir in corn starch mixture and stir gently until thickened. (It only thickens slightly)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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