Old- Fashion American Style Chicken Chow Mein Recipe- Lockdown Cooking Series Video #12
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- เผยแพร่เมื่อ 5 ส.ค. 2024
- American style chicken chow mein is ground pork, ground chicken, celery cooked in a dark sauce and served over crispy noodles. There are many versions but I believe this version is considered what many refer to as Minnesota chow mein, made famous by the iconic Nankin Cafe once located in Downtown Minneapolis. My father was a chef there in the late 60's and early 70's. His primary job was to cook hundreds of chow mein orders a day! This recipe was eventually made it to the Dragon House Menu. We operated the family restaurant from 1972-2017. Now you can cook this at the comfort of your own home. Happy woking everyone!!!
Old- Fashion Chicken Chow Mein Recipe
Ingredients:
2 Stalks celery (12 Cups (2.84L) chopped)
1/2 # (227g) Coarsely ground pork (sorry I said ground chicken on the vid!!)
1/2 # (227g) Coarsely ground chicken dark
4 Cups (946ml) Chicken stock (soup stock or water)
3/4 to 1 Tablespoon (11-15ml) Salt
3/4 to 1 Tablespoon (11-15ml) Sugar
3/4 to 1 Tablespoon (11-15ml) MSG (optional)
1/4 Teaspoon (1.23ml) Sesame oil
1/8 Teaspoon (0.62ml) White pepper powder
2 Teaspoons (9.86ml) Dark soy sauce
1 Tablespoon (15ml) Chicken base (if using water)
5- 6 Tablespoons (74- 89ml) Corn starch
Directions:
1. Cut both ends of stalk. Clean off leaves.
2. Cut 1/4" (0.635cm) pieces and wash thoroughly. Drain.
3. Use enough water to cover entire batch and bring water to boil.
4. Cook for between 15- 25 minutes or until celery is soft.
5. Strain out.
6. Heat oil in wok and add in pork. Cook till half done.
7. Add in chicken and salt. Cook till half done.
8. Add in soup stock and cook till boil.
9. Put in celery and add in all remaining ingredients (except corn starch).
10. Cover and cook till boil.
11. Thicken with corn starch and water mixture.
12. Serve over crispy noodles and steamed rice.
Serves 6-8
Chicken base: amzn.to/3srIQ0H
Sesame oil: amzn.to/2Q4Fdfc
Dark soy sauce: amzn.to/2YcJjX4
I hope everyone is enjoying the recipes I've been putting out during these trying times. I would love to continue producing more of these videos but it's expensive to do so. Please help out by purchasing a Dragon House T shirt or 2 if you are interested. Your contributions will help immensely in acquiring more supplies. Email me at peterkwong@juno.com. No need to send payment now, just getting an order together so qty and size is all I need. Thanks in advance.
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This is the chow mein from my MN childhood! As a child, I had to run the order deliveries to the elderly in the neighborhood who ordered it from the Chinese take-out shop, only a block from my house. Ahhh, the good old days... My dad would order this chow mein, take out, about every three months for our large family. Wonderful memory, I thought it was delicious! I never thought I'd taste it again. Every time I would try to describe "it had lots of celery in it", the person would not know what I was talking about. Thank you so much for posting, can't wait to make this!!
Great story. Thanks for chiming in. Happy woking!! 😃
(Fellow MNten who loved going to the Nankin in the 70s with my gramma once a month, lots of celery! can’t imagine it any other way. I have to learn how to do that knuckle chopping some day.
I'm from Minnesota ,Peking cafe, I don't know their secret,but it's the best chow mein! They are in South St Paul ,Roger and Candy .Great food! I wish I could make it like they do ! 😁😁😁😁😁
Omg yes!! MN memories
Love your videos, ground meats are easily made in a cuisinart/food processor.. cut into 2" chunks, then "pulse" the processor about 16 times, more or less depending on how finely ground you want it. I find this works very well in a pinch.
Have a great week.
I was born and raised in Minnesota and have sinced moved. I've look hard and long for this recipe and often visited Nankin in Mpls. So thankful that you've made a video of this recipe. Thank you so much.
Thanks for chiming in Paula. Have fun making it. So glad you found my video. I appreciate the support 😃
Thank you so much! My family were loyal customers for years (Linda, my mom, Missy, my aunt & Rosemary, my grandmother) I have been searching for this recipe for so long. I cannot wait to make this, my daughter has been asking for this since we moved to Las Vegas. Nothing comes close to Dragon House!
Thanks for chiming in Michelle. I love your mom, your aunty Joann, your grandma Rose. Yeah a lot of my former customers relayed the same message and wanted me to get the recipes online. And so with the lockdown upon us, I figured it was a good time as any. Stay safe.
Chef Petey i can’t tell you how long I have been looking for this recipe. Over 30 years. My father would order pork chow mein over fried noodle and the pork chow mein tastes spot on to your recipe. He would get it from what we called the chop suey. Since the chefs and restaurant has changed where I’m from and couldn’t get this anymore. I want to thank you so much for you to share your family’s recipe with all of us . To some it might not be that important but let me tell you there are only a few things that I’ve not given up on. Flavors that I grew up on. But I have to tell you that this was a big one. Really can’t thank you enough.
So glad you found my recipe. You’re post made my day. Thanks for watching. I appreciate the support!! 😃
Made this tonight and it was perfect! Tasted just like chicken chow mein should taste! Thank you so much!
So glad it turned out for you. Thanks for watching 😃
Always enjoy your cooking lessons - thanks so much!
Thank you so much. I appreciate the support.
Excellent! Love it. Thank you for posting.
Thanks for watching 😃
Thank you!! Yum Yum....best part of my Sunday!
Thanks for chiming in. 😃
Best chow mein ever you brought tears to my eyes sharing this tyvm
Glad you found my recipe. Enjoy!!
Finally made this tonight - it was so great! Makes me miss Dragon House even more than I already did. Thank you for these videos!
You’re welcome Jen. Thanks for the feedback. I appreciate the support 😃
My all time favorite Chow Mein! Thank you!!!
Sold a ton back in the day. Thanks for watching 😃
Thank you Pete, its great to see the cooking vids again. You taught me how to make some great food at home, Thank you!
You’re welcome Joshua. Got more vids coming. Thanks for watching 😃
Born and raised in MN too! I miss this chowmein so much. Thank you for your video!
My pleasure. Thanks for watching. Love Minnesota (but not the winters)!!!
Looks great👍👍
Can't wait to try this one! Exactly the one i was looking for.
Thanks for watching. 😃
I was born and raised in Minneapolis and hav many fond memories of the Nankin Restaurant. Thank you for the recipe; I'm looking forward to making it.
Yay a fellow Minnesotan!!! Yep Nankin was an institution and will go down as one of the best Chinese restaurants in the State. Thanks for chiming in John. Happy woking. 😃
So I made this tonight! IT was absolutely delicious, just like my mom and aunt used to make. I made a half recipe, lol. I saved it as well. Thanks again!
Thanks for watching. So glad it worked out for you. 😃
You are still so missed! I at at DH most of my life!
Excited to try this!
Thanks. Have fun making it!!
Just finished making this! Delicious!
Great to hear. Thanks for watching
I was going to make chow mein tonight like my mom does. Pork, celery, bean sprouts and onions and very similar to this. Now I know exactly how I am going to do it. W/pan fried noodles though. Thanks so much!
yes, I love it with bean sprouts and onions, too! Do you boil the onions with the celery and add the bean sprouts right at the end?
Thanks, another one of yours added to my rotation
Sweet. Thanks for chiming in. I appreciate the support 😃
I tried this a week ago. Such a keeper! Your instructions are user friendly. Thanks for the recipe video
You’re welcome. I appreciate the support 😃
I just made your recipe it was just as I remember it. Thanks for the share . So full right now.
Glad it worked out Mike. I appreciate the support 😃
Your TH-cam is my favorite Chinese food channel. Don't stop!
Thanks for the encouragement. I appreciate the support 😃
Finally a recipe for Minnesota style Chow Mein that is true to my memories. Thank you and have many great years. So as to have more control over the sauce, I make it separately in a bowl. That allows me greater ability to see that it has the exact taste and smoothness desired. Further, I can also easily
modify it by adding other ingredients such as bamboo shoots, bean sprouts etc. I usually make a greater amount for freezing. Later I then only have to add the celery and meat.
Awesome idea!! Thanks for watching
Delicious
Thank you! This is the Chow Mein I grew up on!!! Except ours had bean sprouts in it too. Thank you for the memories. Now I got to go make some!!!
Enjoy!! 😃
omg I haven't had this in so long! Thanks for sharing. i used to eat it all the time at my local Chinese restaurant, in Minnesota. When I moved to northern California, I couldn't find this anywhere. My husband and I came back to MN, and when I told my husband to try "chow mein" with crunchy noodles, he was so confused lol.
I heard some call it Minnesota chow mein bcs you can’t get it anywhere else. Thanks for watching 😃
That first taste was hot! I felt that all the way from California. Love your videos and cooking lessons
Thanks for the feedback. I appreciate the support 😃
We have a Tom Moy Chinese restaurant here in Cottage Grove Minnesota. We have driven from Red Wing Minnesota for over forty years to get their Chow Mein. It’s the old fashion Chow Mein and we love it.
omg! Tom Moy was the best!!!
Its turns out so good i make it weekly
Great to hear. Thanks for watching!!
I love your use of msg and no grief is given. Chief! :-) It’s a beautiful use of simple ingredients that you bring together into something so satisfying. I saw this and it took me back to my early days in Hawaii, so I ordered the hard noodle online, did a drive up grocery shop (under restrictions here, too - RIDICULOUSNESS!! - and I’m making this for my dinner tomorrow. Couldn’t get ground chicken or pork this way, though so I’ll be grinding my own. Thanks for sharing your talents with us on TH-cam. Your Dragon House videos are so so good, too. Your egg foo yong is superb.
(Got my bag, and got it up and secure and I’m finding I’m older than I thought - LOL! Sore! But no matter, I’m loving it, albeit slowly, as there’s a learning curve for sure. :-) Hope all is well there!
THANKS, Chef! You rock.
Thanks for the feedback. I appreciate the support 😃
I'm pretty pleased with myself for managing to (almost!) recreate this by taste memory! I was just off by the type of soy sauce. Thanks for the videos and years of delicious food!
Thanks for watching. I appreciate the support 😃
"Actually, it's pretty good" Like he is surprised? LOL, Thank you, making this tonight.
Thanks for watching 😃
I just made your Egg Foo Young tonight and this will be my next recipe. Although, all of the Chow Mein I've had (Long Island, NY), there were mung sprouts, onion, napa cabbage, pea pods, mushrooms, celery, and carrots along with the meat. But the sauce looks to be a great jumping off point. And if it's anything like your egg foo young recipe, it'll be out of the park.
Happy woking my friend!!
I love the flavour MSG gives to chinese food.
I can't wait to try your chow mein, in the England what we call Chow Mein is the same as your Lo Mein.
Yes most places call any soft noodle dish chow mein which technically is correct. But American style chow mein is completely different and is not available to a lot of places.
Thank you for that.............many fond memories of the Nankin.
Can't find this in Arizona, I don't use sugar but I do use a couple of tablespoons of molasses
Molasses is good. We used to use it. Thanks for watching
Made this tonight and we all loved it. Thanks for the recipe and techniques, I never would have tried it otherwise!
So glad it turned out for you. Thanks for watching 😃
In the UK we are lucky to find a Celery with leaves, dont throw them away, add them to salads, stews, slow cooking, same as we do witha Cauliflower, we us the leave stems too!
I save the leaves and dry them.
Oh, wow! I ordered Dragon House chow mein almost every week! I'm so happy I can now make it, myself, at home! :)
THANK YOU!!!!
Thanks for your support over the years David. I sure miss my awesome customers.
Yes yes I remember the napkin so very much very much missed. I ate at the Nankin is much as I could
Yep Iconic indeed!!!
This is very very close to the chop suey we have been making for years. We use beef, and mix in bean sprouts and bamboo shoots. The main thing though, lots of celery, it gives it that flavor you can't get elsewhere. Other than the MSG, pretty much the same ingredients.
Sweet!! I guess you won’t find it everywhere. But yeah everyone make it a little different tho. Thanks for watching 😃
Sub just because of this recipe. Sad to hear Ed Fong is closing his place in Bloomington. True Minnesotans will know who has the good Chow mein. Wongs in Woodbury, Fong's in Bloomington/savage/prior lake, House of Huey's in Brooklyn Park, what used to be the Ming Tree in Champlin but the owners went back to their roots after they sold and opened Chopstix in Andover, and good'ol Jin's in Crystal. Had dinner at the guys house who used to own the Chinese Lantern in Duluth. Super nice guy, lives in the cities now. I appreciate this video. Close to what I do myself.
Thanks for chiming in. Minnesota chow mein is the best!!! My wife’s grandfather used to own Chinese Lantern.
I appreciate the support.
Jin's! Whaat a flashback for this old relocated Minnesotan.
I was excited to see this in the page. No, it’s not exactly what I want. Now I know not of this Minnesota style uh, mess. I’m a senior in SoCal, fed by Cantonese immigrant staff. Those restaurants hold precious memories. They fed us well, bless their souls.
I ate the fried melange, with bean sprouts and gravy. I’m drooling thinking about that. Good times. Thank you chef Petey. New sub, looking 😀
Thanks for watching Char. I appreciate the support 😃
I miss your chicken cow mein and egg rolls. Never had a place that can come close
Thanks. Now you can make it at home!!!
Thanks Julie. 😍
When I saw all that celery and crispy noodles my mind went right back to my childhood self in the early 60's. Mom would buy those cans of chop suey (Chun King?) that came with a separate smaller can on top with the crispy noodles. My older brother called the soy sauce bug juice, so I wouldn't touch it. The contents were soft and bland and I just hated it. Happy to see a retro dish properly prepared!
PS My present self dedicated the lower door of the fridge to various types of soy and fish sauces, ponzu hoisin, oyster, teriyaki, sesame oil, Chinese hot mustard and chili oil. The pantry holds various rices, udon, chow mein, somen, rice sticks and glass noodles. My well seasoned vintage Taylor & Ng (her name is Minka) is an heirloom.
Thanks for chiming in. Great story. Hope you get a chance to make it. I appreciate the support! 😃
I remember eating this in elementary school years ago. Hehehehehe.
Yeah me too 😂😂😂
This was so so easy; the only thing I needed to buy was an extra bag of celery. I used all ground chicken. This truly tasted like take out! Thank you for posting this. Was Dragon House on Lake Street almost to Marshall? If yes, I ate there a lot! They had the sweet sauce for eggroll that the Nankin had. So easy! can'r wait to try more of your recipes!
Our beloved restaurant was in Columbia Heights of 40th/ Central. Yeah the big reason for my YT channel was to show anyone that you don’t need a professional kitchen to produce delicious, healthy and affordable meals right at home. Thanks for watching!!
Hope to see egg roll and dipping sauce video soon
We’ll see on the egg rolls. Thanks for watching
Just made this tonight with napa cabbage, bean sprouts, carrots, onions, mushrooms, and celery and it was awesome! Thank you again for another great recipe. How about pork Moo Shu?
Great to hear it was a success!!! Here is the link to my Moo Shu Pork recipe: th-cam.com/video/GEoWjAgup-s/w-d-xo.htmlsi=JNQqcMl8c6TqI4e7
Thanks for watching!! Happy woking!
Thank you for your videos. I have learned so much from you, specifically on how to make good Egg Foo Young. I read that your Dad used to work at the Nankin in Mpls. I grew up in Mpls. and remember going there during that time period. May I ask where your Dragon House Restaurant was? Wondering if I ever went there too.
I just watched this video again and see that it was in Columbia Heights, MN. Don't get to that part of town much unless we are driving up North. I am sorry I missed trying your food.
Thanks for chiming in Wendy. Yeah I’m sorry you didn’t get a chance to visit our family restaurant. But at least you can make the same dishes at home. Happy woking!! Thanks for watching 😃
Chef, my mistake, here it is video #12 for chicken chow mein. Thanks for all the recipes.
Thanks for watching 😃
My family has made this style for years but do it differently as might be expected. I had to reconstruct it after my wife passed away. I use less celery though the dish is primarily celery. I cook this in a 14 inch carbon steel wok on a gas range, it sits on the burner grate.
I use 5-6 cups of celery probably less than one stalk generally, washed individually and sliced at less than 1/4 inch on the diagonal.
1 large onion, diced to taste
One quart of chicken broth
I tablespoon of Better than Bullion beef or chicken, usually beef
I pound of anything, diced beef, pork or diced chicken. I usually marinate the meat in soy as if I am making stir fry and it is raw. Left over steak off the grill is very good.
No extra salt or sugar, the bullion base has plenty.
I small jar/can of mushrooms.
My wife used BV meat extract for color and flavor but it is very hard to find these days .
I like some crunch in my celery so I stir fry the meat and remove..
Add some more oil and stir fry the celery, onion, and maybe some garlic later until the texture is about right for you, add the meat back in and add the chicken broth and mushrooms, also adding Bullion, Soy sauce and sesame oil to taste but more than this recipe. Thicken with 5-6 tablespoons of cornstarch and water mixture, serve over crispy chow mein noodles.
Sounds amazing. Thanks for watching!!
Top video,My friend many thanks for sharing.from NSW Australia. Mate what oil would you use for fried rice is it any oil or peanut oil.?
Canola or peanut. But any vegetable oil is fine. Thanks for watching!
Love your cooking videos saw the grilled wings can you do a video on fried chicken wings
I use the same recipe for deep frying but lightly coat marinated wings with flour. Deep fry at 375 F for 12-15 minutes. Hope that helps. Thanks for watching 😃
Is it possible to see and print the recipe? Cant wait to try it!! It looks exactly what I was hoping for!!
Full recipe is in the description box below the video. Thanks for watching 😃
Please tell me you will continue making these videos after the pandemic is over. They are fantastic. Try the orange chicken and veggie lo mein, both came out great. Wondering about your beloved Minnesota State Fair, is it still on?
Just heard they will cancel it. I’m so bummed. But I completely understand. I’ll keep posting until I run out of dishes to showcase. Thanks for your support. 😃
Can't wait to make this dish. I have always loved subgum chowmein. What other ingredients could be added to this recipe to make it subgum or would that be a totally different recipe? Keep posting
Thanks for chiming in Jean. The chicken subgum is a different recipe. I will have to post that one in the near distant future. I appreciate the support 😃
So diffrent than East Cost / New York style but I'll give it a try.
Thanks for watching. Enjoy!!
Can you do more old fashioned American style Chinese food? This is awesome!
Sure thing Blair. Any dishes come to mind?
Chop Chop: Absorb What Is Useful... I’m not sure what has changed since I was a kid but if there’s an old fashioned egg roll or boneless spare ribs that would be cool to see. What about the black sticky sauce for chicken wings? It’s like a thick teriyaki but they call it something different
@@BlairStOnge oyster wings!
@@marisakwong6064 yes! Those are awesome!
Been looking for this recipe. This is how I remember chow mein.
Many places I've tried in recent years, it is to saucy.
Your recipe is right.❤️🙏❤️
Thanks for watching Mary. I appreciate the support 😃
Hi There, want to make but is it dark soy mushroom soy or just regular soy sauce?
Dark soy is what you need. Happy woking. Thanks for watching 😃
Why in the good Lord's name did you close down Dragon House? I truly miss your food!
The family is getting older and does not have the endurance to run it every day. The restaurant business is hard on the old body. Thanks for chiming in.
Wow 2 bunches of celary, there's me thinking 2 pieces 🤣🤣
Am I the only Home amateur Chef that peels the strings off the Celery stalks?
You should check out the UFC tonight. Tony Ferguson a fighter in the main event is well known for his application of elbows. He also trains Wing Chun.
Yep should be a good fight!!!
We relocated to texas from MN and have not been able to get it anywhere
Yep I hear that Minnesota is the only place that has it. So glad you found my recipe. Thanks for watching 😃
I moved from Mpls to Las Vegas 20 years ago, and there is nothing even close to this one-time staple from up there. I've missed it very much! This will bring back so many memories. Now all I need is a recipe for egg foo-young to make it a 'lunch special'.
Chicken chow celery 🙂
Can u have a written recipe for it please
Just put up Matt. Didn't get a chance to last night.
That is celery chow me in. Too much celery and no other vegetables
Mable Fields That’s the point! It’s for those that does not like veggies. Chow mein is not for everyone!
I would've kept the celery water and used that after cooking the meat, why dispose of that flavor. Also, save those celery leaves, dehydrate them into celery flake, they make an excellent addition to casserole's and other items.
Thanks for the suggestions. Awesome idea. 😃
Petey cook my favorite eggplant 🍆 with garlic sauce
I uploaded an egg plant in garlic black bean sauce. th-cam.com/video/5qiBzJxqOvc/w-d-xo.html
Thanks for watching
What's with the 2 drops of sesame oil...lol
Sesame oil can overwhelm a dish.
Don't you get don't you put in those like those and other not noodles but the shorter little wrong things that you usually find in chow mein cuz I've been looking for a recipe for a long time but I can never find one without the long noodles I don't want I want to make it what the salary in chicken and and the other stuff that goes in but not the long noodles!!
Oh yeah water chestnuts and then skinny thicker grass with white tan
Thanks for chiming in Jayne but your message is not understandable. Sorry
Looks great, but looks more like Chicken Sub-gum...In a dark sauce...
Our chicken subgum has red peppers, green peppers and sliced button mushrooms. And we only use celery heart. Like I said, everyone makes their chow mein different.
You should'nt be calling it "Chicken Chow Mein", because it has pork in it! Some of us are allergic to pork! The only complaint I have is the name of it....One can always skip the pork in a recipie!!!
Yeah I get it. Not sure why pork is in there myself. Been the same since I was a kid working at my family restaurant. Thanks for chiming in. 😃
You are a nice Chef, but THATS NOT the Chicken Chow Mein I ate 40 years ago!😫 You used "ground-up pork & chicken" too much Celery, and "Where are the Onion Slices and Bean Sprouts"??? This might taste Good, but its NOT MY FAVORITE method for making Chicken Chow Mein, sorry!🥵😖😥
Sorry it’s not to your liking. Lots of ways to make chow mein but this is considered Minnesota chow mein. Thanks for chiming in.