- Servings: 25
- Prep Time: 1 hour
- Cook Time: 2 hours
- Total Time: 3 hours
|For Chicken Stock:|
|2||Whole Chickens Washed & Insides Removed|
|1||Lg Onion, course chop|
|4-5||Ribs of Celery, course chop|
|2-3||Carrots, course chop|
|2 Tbsp||Poultry Seasoning|
|½ tsp||Coarse Black Pepper|
|2 clove||Garlic, smashed|
|2 Tbsp||Vegetable Oil|
|2 lb||Pork, can be a roast or steaks, cut into bite size pieces|
|2||Large Onions, chopped|
|1 bunch||Celery, chopped|
|1 lb||Mushrooms, sliced|
|3||Can (s) Bean Sprouts, drained|
|3||Can (s) Sliced Water Chestnuts|
|2-3 Tbsp||Lemon Juice|
|½ cup||Corn Starch|
|¼ cup||Soy Sauce|
|2||Chickens, cooked, deboned and cut or torn into bite size chunks|
|White or Brown Rice|
|Chow Mein Noodles|
Put 2 whole chickens into an 8 quart heavy stock pot, add one onion chopped, celery, carrots, poultry seasoning, salt, pepper and garlic cloves, and enough water to cover. Bring to a boil, lower heat and simmer for about an hour and a half.
Remove chicken from stock pot, place on large platter and set aside to cool. Strain broth into large bowl, discard vegetables, and set bowl of broth aside.
Drizzle 2 tablespoons of vegetable oil into your stockpot, yes the one you used to boil the chicken, no need to wash it.
When oil is hot, add pork pieces, and brown and season with salt and pepper. Then add onions, celery and mushrooms. Sweat and season with salt and pepper again. Add enough reserved chicken stock to cover, there should already be a lot of juice from pork and veggies, cook and occasionally stir until celery is done.
Add molasses, bean sprouts, water chestnuts, lemon juice and all but 1 cup of the reserved stock to the stock pot. Bring to a low boil, and let simmer low, uncovered for approx 10-15 minutes.
*At this point, you may add canned baby corn and bamboo shoots if you desire.
In the mean time, remove chicken meat from bones and discard bones, skin and fat. Cut or tear chicken into bite size pieces and set aside.
In a gravy shaker or jar with tight fitting lid, mix and shake corn starch with 1 cup of reserved stock. Slowly add to stock pot, cook and stir until thickened. (It only thickens slightly)
Then add chicken meat and soy sauce. Stir to heat through.
Serve over hot white or brown rice, top with soy sauce and chow mein noodles, if desired.
***This freezes well. When I freeze this, I do not thicken it. I thicken it as I need it. I thaw, then re heat 6ish cups of chow mein, then in a gravy shaker or jar with tight fitting lid, I shake 1 cup of chicken broth/stock (just some store bought broth) with 2 heaping tablespoons of corn starch until dissolved and mixed well, then when chow mein just starts to boil I stir in corn starch mixture and stir gently until thickened. (It only thickens slightly)