Chicken, Bok Choy and Shiitake Chow Mein

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 2 hr
  • Cook: 15 min
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2 tablespoons cornstarch

1/4 cup shaoxing wine

1/2 cup oyster sauce

1 tablespoon minced ginger

1/4 cup sliced scallion whites, save green for garnish

1 teaspoon black pepper

1 tablespoon sambal oelek

1 pound skinless chicken meat. I prefer the leg/thigh meat, but breast may be substituted

Canola oil to cook

6 cloves garlic sliced thin

2 cups shiitake mushrooms, quartered

1 cup chicken stock

4 heads baby bok choy, core out, sliced

1 pound blanched and refreshed lo mein noodles

Salt and pepper to taste


  1. In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2-hours, preferably overnight. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes. Add back the shiitakes and the noodles. Completely coat and heat the noodles. Check for seasoning.

Cook’s Note

Wine Suggestion: Morgon Beaujolais 1996

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