Belated Chinese New Years

Continuing to atone for missing the day because it was too cold and slick to get out on Chinese New Years so this meal is late and I didn't follow the directions exactly.


I used half the chicken stock, added a tablespoon each of corn starch and water to thicken at the end. I used snap peas instead of carrots because, well just because I wanted to. I used shitake mushrooms because there weren't any of the other kind at the store.

CHICKEN AND CELERY WITH EGG NOODLES                                         Serves 6

3/4 teaspoon fine salt

3/4 teaspoon sugar

2 tablespoons plus 1 teaspoon cornstarch

1 1/2 pounds skinless and boneless chicken breasts, sliced crosswise into 1/4-inch strips

1 carrot, peeled 

4 ribs celery, peeled 

1 pound Chinese egg noodles, fresh or dried

2 tablespoons plus 

1 teaspoon corn oil, plus more for coating noodles 

1 tablespoon dry sherry 

4 cups homemade or low-sodium canned chicken stock

1 tablespoon thin soy sauce

3 teaspoons oyster sauce

1/4 teaspoon sesame oil

1/4 teaspoon white pepper1 four-ounce can straw mushrooms, drained and halved 

1. In a medium bowl, combine 1/4 teaspoon fine salt, 1/4 teaspoon sugar, 1 1/2 teaspoons cornstarch, and 1/4 cup water. Add chicken; stir to coat. 

2. Score carrot, and thinly slice into rounds. Cut celery at an angle into 1/4-inch slices. (The celery and the chicken should be approximately the same size.) Set aside. 

3. Bring a large pot of water to a boil. Add noodles, and cook according to package instructions. Remove noodles, and place in a colander, reserving water in pot. Rinse noodles under cold water, and return to boiling water for a few seconds. Remove again to a colander. Drizzle with a little corn oil, and toss to coat to prevent noodles from sticking. Transfer noodles to a serving platter. With a pair of scissors, cut noodles several times to make serving easier.

 4. Heat wok over high heat. When wok is hot, add 2 tablespoons corn oil. Add chicken, and stir-fry until half-cooked, about 3 minutes. Add carrot and celery. Stir in sherry, chicken stock, 1/2 teaspoon fine salt,1/2 teaspoon sugar, soy sauce, oyster sauce, sesame oil, and white pepper. Continue to cook until chicken is cooked through, about 5 minutes.

 5. Combine 5 1/2 teaspoons cornstarch and 1/4 cup cold water. Slowly add to chicken mixture; stirring until thickened. Add straw mushrooms. Drizzle with remaining teaspoon corn oil; stir to combine. Serve over noodles.