Dragon Lady Kitchen

Dragon Lady Kitchen

Family Chinese recipes, cooked the way my mother taught me.

My mother learned to cook from her own family, relying on memory, instinct, and taste rather than written recipes. Like many home cooks, she never measured — she just knew.

When I started cooking these dishes myself, I realized how easy it would be for them to disappear. Dragon Lady Kitchen began as a way for me to write them down, test them, and make sure they could be cooked again — by me, and by anyone else who grew up with similar food.

These are not restaurant versions. They’re home cooking. Some dishes are simple, some take time, and many use techniques that aren’t always explained elsewhere. I cook them the way my family always did.

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Dragon Lady Lo-Mein

Dragon Lady Lo-Mein, aka the ultimate party noodles:  double (or triple) the recipe, make ahead, then cover with aluminum foil and re-heat in the oven at 325 degrees for 15-20 minutes.  Also very buffet-friendly because it also tastes great at room temperature.  Offer plenty of hot sauce on the side!

 Serves 4
1 lb. boneless, skinless chicken thighs
2 teaspoons corn starch
3 tablespoons + 2 tablespoons low sodium soy sauce, divided
2 tablespoons + 4 tablespoons oyster sauce*, divided
¼ cup sesame oil*
1 pound asparagus, rough ends trimmed; cut at an angle into 1 ½” pieces
1 pound Chinese noodles*
1 tablespoon + 1 tablespoon vegetable oil, divided
Salt

Sriracha Hot Chili Sauce*
Hot Chili Oil*


* in Asian food aisle of most grocery stores

Trim off excess fat from chicken thighs, and cut meat into 1/2” pieces.  Place in a shallow bowl.  Sprinkle corn starch on chicken and turn to coat.  In a small bowl, whisk together 3 tablespoons soy sauce and 2 tablespoons oyster sauce.  Pour over chicken and turn to coat.  Set aside. 

In a large stock pot, bring 5 quarts of water to boil.  Add noodles and cook until done (about 5 minutes).  Drain noodles in a colander, and rinse with cold water.  Shake out excess water completely.  Transfer noodles to a 9x13 Pyrex dish (or large platter).   In a small bowl, whisk together the remaining 2 tablespoons soy sauce, remaining 4 tablespoons oyster sauce and sesame oil.  Pour over noodles and toss to coat evenly.  Set aside.

In a large wok or sauté pan, heat 1 tablespoon of oil over high heat; add chicken and marinade juices, stir-fry until 90% done (about 5 minutes).  Remove chicken from wok into a clean bowl and set aside.  Add remaining tablespoon of oil to wok; add asparagus, sprinkle lightly with salt; stir-fry until heated through (about 1 minute).  Add chicken and juices back into wok.  Continue stir-frying for 2 more minutes, or until chicken is completely cooked.  Pour over noodles, toss gently and serve with Sriracha Hot Chili Sauce or Hot Chili Oil on the side.

Comments

  1. AnonymousDecember 13, 2010 at 7:31 PM

    Just made these but substituted beef and broccoli for the chicken and asparagus. It was delicious! Thanks for another family-pleasing recipe, Mary! Cay del Valle

    ReplyDelete

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