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ISO Chicken subgum chowmein

Last post Aug 14, 2006 9:26 AM by trailcookMD . 7 replies.


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  • ISO Chicken subgum chowmein
    I am looking for a recipe for chicken subgum chowmein.

    How does it vary from regular chicken chowmein
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  • RE: ISO Chicken subgum chowmein
    .Subgum Lo Mein

    1/2 lb Chinese egg noodles (dried, not fresh)
    1 tsp Sesame oil
    1 tsp Oil
    2 oz Raw lean pork, cut in matchsticks
    2 oz Raw lean beef, cut in matchbook cover sized pieces
    2 oz Raw chicken, in small pieces
    2 oz Raw shelled shrimp or cooked
    2 ts Dry sherry
    2 ts Cornstarch
    4 tb Oil
    2 oz Button mushrooms, sliced
    2 cup Chinese cabbage, shredded and blanched
    2 Scallions, cut into matchsticks size pieces
    2 tb Soy sauce
    1 ts Salt
    1/4 lb bean sprouts

    Directions:

    Bring a lot of water to the boil. Dump noodles in; turn heat to low.

    Cook 3 minutes. Drain, toss with sesame oil and regular oil, set aside.

    In 4 separate dishes, combine each of the meats with 1/2 t sherry and 1/2 t cornstarch.

    Heat the 4 T oil in a wok on high heat. Add meats in this order, stirring for a few seconds between each addition: pork, beef, chicken, and shrimp.

    As soon as you've added and tossed the shrimp, add the mushrooms and cabbage. Cook until cabbage is wilted.

    Add scallions, soy, salt. Stir. Add the noodles and the bean sprouts, and stir-cook for 3 min. Serve hot.

    http://www.chinesefooddiy.com/subgum_lo_mein.htm


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  • RE: ISO Chicken subgum chowmein
    Part 1

    Subgum Chicken or Shrimp Chow Mein


    Jewish-Chinese Cooking

    This was a special favorite for Saturday lunch or Sunday night supper, as a way of using the chicken cooked for Friday night soup.

    Yields: 4 servings

    2/3 cup whole almonds, shelled and blanched
    3 large chicken breast halves, poached, boned, and
    skinned, or 1 pound shrimp, cooked,
    peeled, and deveined, or 2 cups diced cooked
    white meat of turkey 3 tablespoons corn oil
    Pinch of salt
    1 medium clove, garlic, minced
    4 stalks celery, diced
    2 medium onions, peeled and thinly sliced vertically
    10 small mushroom caps, sliced
    8 small canned water chestnuts, cut in half and sliced
    ½ cup diced cooked ham
    ½ cup fresh green peas
    About 1 cup chicken broth, as needed
    2 medium-sized fresh tomatoes, peeled and coarsely chopped
    Salt
    White Pepper
    2 teaspoons, cornstarch and a pinch of sugar,
    dissolved in 2 tablespoons water and 2
    tablespoons dry sherry
    3 cups Chinese fried noodles, approximately
    3 cups hot cooked white rice


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  • RE: ISO Chicken subgum chowmein
    Part 2

    Place a single layer of almonds in a pie tin, and roast in a 425-degree oven for about 15 to 20 minutes. Check every 7 or 8 minutes to see if they are toasting but not burning. When one side is golden brown shake the pan and turn to toast the other side. Set aside.

    Trim the chicken of all bone, fat, and gristle and cut in 1/3 – to ½ inch cubes. You should have about 2 cups. If you are using shrimp, cut them almost in half vertically, as for butterflying.

    Heat the oil in a 12-inch iron skillet, adding a pinch of salt and the garlic. Saute for 1 minute, or until the garlic loses its raw look, but do not let it brown. Add the celery and onions and sauté, stirring, over moderate heat about 5 minutes, or until the vegetables are bright and begin to soften. Add the mushrooms and sauté, stirring, until their liquid evaporates.




    Add the bean sprouts, if you are using them, along with the water chestnuts, ham, and chicken or shrimp, and peas. Ladle in about 2/3 cup of the chicken broth, let it come to a simmer, then cover the pan and cook for 2 minutes. Add a little more broth if the mixture is dry. (This much of the dish can be prepared 30 minutes to an hour ahead of time and kept in a double boiler over hot, but not simmering, water. To finish, return it to the skillet and proceed with the recipe).

    Over moderate heat, stir in the tomatoes and season with salt and white pepper. Reduce heat and add the cornstarch mixture. Simmer for 1 or 2 minutes or until the sauce is clear and the subgum is glossy. It is becomes too gelatinous, ladle in more broth and stir until smooth.

    Serve at once on heated, individual plates, atop fried noodles and with rice on the side. Top each portion with a few roasted almonds.

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  • RE: ISO Chicken subgum chowmein
    Part 3

    Variations:

    Chow Mein – Using shrimp, chicken, veal, or beef, prepare exactly as above, eliminating the peas, tomatoes, and almonds, and increasing the amounts of celery, onions, bean sprouts, and mushrooms by about one-fourth.

    Lung Hai Gai Kew- This was my parent’s favorite dish at Lum Fong, both at the Chinatown and Times Square branches. It differs from the subgum recipe only in that it includes lobster and bits of ground pork. Again my mother substituted ground veal (about 1/3 pound for the above amount). Saute the veal before the celery and onions, until the meat is white and the juices evaporate. Then add the vegetables and continue as above. Use only 1 cup of diced chicken and with it add 1 generous cup of diced or sliced cooked lobster meat from the body and claw.

    http://www.asiafood.org/recipe_list.cfm?recipeid=721&startno=1&endno=25&keyword_search=&dish=8®ion=
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  • RE: ISO Chicken subgum chowmein
    sub gum
    A general Chinese-cookery descriptor for dishes (such as won ton or noodles) that are cooked or garnished with a medley of poultry, meat and fish, or with a mélange of vegetables.

    http://www.answers.com/topic/sub-gum
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  • RE: ISO Chicken subgum chowmein
    Sounds like right up a trailcook's alley!

    Happy Trails!
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  • RE: ISO Chicken subgum chowmein
    Thanks to all who responded. I knew you would not let me down.
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