For the main course — Chang’s Chow Mein (Serves 8)
This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.
• 1 cup finely cut ham
• 1 cup finely cut bacon
• 2 cups finely cut chicken, or other meat
• 2 cups celery, chopped finely
• 2 cups bamboo shoots
• 2 cups water chestnuts, sliced
• 2 medium-sized onions, shredded
• 3 cups chicken stock or consommé
• 2 pounds (910 g) chow mein noodles
• 2 eggs
• 2 tablespoons cornstarch
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 ½ cups almonds
Method: Beat the eggs well; pour into hot frying pan, spreading over the entire surface in a thin layer. Fry until done and cut into noodle strips about an inch and a half long. Bring the chicken stock to boiling point and add cornstarch (mixed with a little water to prevent lumps), sauce, and a tablespoon of sesame oil. Steam the chow mein noodles over this mixture until tender, turning frequently to prevent sticking. Fill a frying pan with sesame oil for deep frying and when boiling hot add the steamed noodles and fry until brown and crisp. Drain on absorbent paper. Fry bacon, ham, and chicken in sesame oil. Into another pan put all the cut-up vegetables and cook five to eight minutes. When all is cooked arrange noodles on a platter and spread bacon, chicken, vegetables, etc., to cover them. Pour stock over all and garnish top with the strips of eggs. Serve at once.
This recipe is in the public domain and may be used freely.
