When properly made, chicken chow mein is American-style Chinese comfort food at its best--stir-fried noodles, chicken, and vegetables doused in a simple, sweet and salty sauce will make any tired and hungry eater smile. All too often, however, chow mein comes slick with grease and full of over-cooked chunks of stringy chicken. Diana Kuan's recipe in The Chinese Takeout Cookbook solves these problems with ease. The chicken spends no more than four minutes on the heat, and the oil is reduced to a modest 3 tablespoons (just enough to keep the noodles from fusing to the pan). A quick soy and rice wine marinade adds more oomph to the chicken, and the use of dried shiitake mushrooms gives the final dish savoriness and depth.
'shiitake mushrooms' on Serious Eats
Diana Kuan's egg drop soup in The Chinese Takeout Cookbook is a simple affair, just as the bare-bones soup should be. Her broth is flavored with just a bit of ginger, rice wine, white pepper, and sugar; bolstered with meaty dried shiitakes; and thickened (just barely) with a cornstarch slurry. The broth's simplicity allows the just-set sunny egg to shine. Turning off the heat while stirring in the egg keeps its texture tender and light.
This earthy-tasting warm quinoa salad with shiitake mushrooms and crunchy pecans is hearty and wholesome. Serve it as a main course and no one will ever miss the meat.
Inspiration came from the blog Sugar Lens and a pan-fried noodle dish with chicken, shrimp, bok choy, and mushrooms. I didn't have either the chicken or the shrimp, so I doubled the bok choy and mushrooms, and made this a vegetarian main instead. Thanks to the meaty mushrooms, it didn't taste like it was missing anything at all.
"The ghoulish shade of its skin, so unlike the golden-brown hue that we associate with a perfectly roasted bird, appeared more macabre than appetizing." [Photographs: Chichi Wang] I learned to speak English by watching a lot of old movies. Carey...
Today's Cook the Book recipe is for Risotto with Shiitake Mushrooms and Peas. Before you balk at the notion of cooking a single serving of this notoriously laborious rice dish (all that stirring!), consider how relaxing it would be if...