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“This recipe is from Emeril Lagasse. In Rhode Island and in Fall River you can find Chow Mein sandwiches. I know--sounds strange. I prefer just the chow mein. Fall River is Emeril's home growing up and where my aunt & uncle lived.”
READY IN:
44mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 14 cup dried shiitake mushroom
  • 12 cup boiling water
  • 3 tablespoons vegetable oil
  • 1 cup diced onion
  • 12 teaspoon minced garlic
  • 14 teaspoon celery salt
  • 3 cups low sodium beef broth or 3 cups beef stock
  • 3 tablespoons cornstarch
  • 2 teaspoons Kitchen Bouquet, gravy enhancer for color only (recommended ( Kitchen Bouquet) (optional)
  • 2 teaspoons soy sauce
  • 2 teaspoons dark corn syrup
  • 1 cup diagonally sliced celery, about 1/4-inch thick
  • 2 cups shredded cooked chicken
  • salt & freshly ground black pepper
  • Fall River Chow Mein Noodles
  • 2 cups vegetable oil
  • 4 sheets egg roll wraps, cut into thin strips (about 1/8 to 1/4-inch wide each)

Directions

  1. Place mushrooms in a small bowl and cover with the boiling water.
  2. Allow mushrooms to stand for 5 minutes, or until slightly softened.
  3. Remove mushrooms and reserve for another use.
  4. Reserve 1/3 cup of the mushroom-soaking liquid.
  5. Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat.
  6. Add 1/2 cup of the onions and cook until slightly softened but not browned, about 2 minutes.
  7. Add the garlic and celery salt and cook for 1 minute, stirring constantly.
  8. Add 2 1/2 cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil.
  9. In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, gravy enhancer, and soy sauce.
  10. Add the cornstarch mixture and the corn syrup to the saucepan and return the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened.
  11. Keep warm until ready to serve.
  12. In a medium wok, heat the remaining vegetable oil over high heat.
  13. Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes.
  14. Add the chicken and season with salt and pepper, to taste.
  15. Cook until chicken is heated through, about 2 minutes.
  16. Ladle 1/4 to 1/2 cup of the reduced gravy mixture into the chicken mixture, tossing to coat well, and remove from the heat.
  17. Place Fall River Chow Mein Noodles in the bottom of a dish and top with the chicken mixture.
  18. Ladle gravy over the chicken and noodles and toss to combine.
  19. Serve immediately.
  20. Fall River Chow Mein Noodles:
  21. Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F.
  22. Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown.
  23. Remove from the heat with a slotted spoon and drain on paper towels.
  24. Serve with Emeril's Fall River Chow Mein.

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