Chicken Chow Mein (Recipe 89 of 150)

This was an odd recipe. It tasted ok, but the initial part with the chicken I found odd, and frankly I don't
think it added anything to the end result. I might have to make this again without soaking the chicken. 

This is the instruction I'm talking about: 

Meanwhile, dissolve baking soda in 1/2 cup cold water in second bowl. Add chicken and let sit at room temperature for 15 minutes. Drain chicken, rinse under cold water, then drain again. Pat chicken dry with paper towels. Combine 1 tablespoon rice wine, 2 teaspoons cornstarch, and chicken in bowl; set aside.

This step really seemed pointless to me. I'm sure the chefs at Cook's Country have a reason for it. I'd say skip it. 

The rest of this recipe was spot on. All of it was tasty. I added in some water chestnuts cuz I like that crunch in my stir frys and what not. 

Chicken Chow Mein

Recipe from Cook's Country

Serves 4

1 (9-ounce) package fresh Chinese noodles

1 T toasted sesame oil

1 tsp baking soda

2 (6-ounce) boneless, skinless chicken breasts, trimmed and cut crosswise into 1/4-inch-thick slices

3 T Chinese rice wine or dry sherry

1 T cornstarch

½ c chicken broth

3 T soy sauce

3 T oyster sauce

¼ tsp white pepper

2 T vegetable oil

6 ounces shiitake mushrooms, stemmed and sliced thin

1 carrot, peeled and cut into 2-inch matchsticks

2 celery ribs, cut on bias into 1/4-inch-thick slices

4 scallions, white and green parts separated and sliced thin

3 garlic cloves, minced

1 T grated fresh ginger

4 ounces (2 cups) mung bean sprouts

Bring 4 quarts water to boil in large pot. Add noodles to boiling water and cook until tender, 2 to 4 minutes. Drain noodles, rinse thoroughly with cold water, then drain again. Toss noodles with sesame oil in bowl; set aside.

Meanwhile, dissolve baking soda in 1/2 cup cold water in second bowl. Add chicken and let sit at room temperature for 15 minutes. Drain chicken, rinse under cold water, then drain again. Pat chicken dry with paper towels. Combine 1 tablespoon rice wine, 2 teaspoons cornstarch, and chicken in bowl; set aside.

Whisk broth, soy sauce, oyster sauce, pepper, remaining 2 tablespoons rice wine, and remaining 1 teaspoon cornstarch together in bowl; set aside.

Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken and cook, stirring frequently, until opaque, about 2 minutes. Add mushrooms and carrot and cook, stirring frequently, until tender, about 2 minutes. Add celery and cook until crisp-tender, about 1 minute. Add scallion whites, garlic, and ginger and cook until fragrant, about 30 seconds.

Whisk broth mixture to recombine, then add to skillet and cook until thickened and chicken is cooked through, about 2 minutes. Add bean sprouts and noodles and toss until sauce evenly coats noodles, about 1 minute. Transfer to platter and sprinkle with scallion greens. Serve.