Fall River Chicken Chow Mein

READY IN: 44mins


  • 14
    cup dried shiitake mushroom
  • 12
  • 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)


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