Chicken Subgum Chow Mein

Step 1: Dice each ingredient into pieces about ½-inch square and ⅓-inch thick and set aside on separate plates.

Step 2: Heat 1 tablespoon oil in wok.

Step 3: Make omelet.

Step 4: Remove omelet from wok and cut into strips for topping; set aside.

Step 5: Meanwhile, blanch the celery in a large pot of boiling water.

Step 6: Let the water return to a boil and cook until celery color begins to deepen, about one minute.

Step 7: Remove celery from water and plunge into a bowl of ice water to stop the cooking process and refresh the color.

Step 8: The celery will have a sweeter flavor than raw celery.

Step 9: Heat a large wok over medium-high heat until hot and coat with the vegetable oil and then the chicken fat and the garlic.

Step 10: Stir-fry the garlic to flavor the oil, about 10 seconds, then add the chicken pieces and quickly stir-fry for 1 minute, until the chicken begins to color.

Step 11: Add the blanched celery and mix with the chicken; then add the mushrooms, bamboo strips, and water chestnuts.

Step 12: Mix together and add the chicken stock.

Step 13: Quickly bring to a boil and reduce the heat to low.

Step 14: Simmer uncovered for about 15 minutes, until the celery is tender.

Step 15: Push the ingredients to the edge of the pan, leaving a pool of broth in the middle.

Step 16: Mix the cornstarch and water together in a small bowl, then slowly add it to the liquid, stirring until it begins to thicken, about a minute.

Step 17: Then mix the thickened sauce into the rest of the ingredients and stir-fry until the sauce becomes clear and coats all of the ingredients.

Step 18: Remove from heat.

Step 19: Serve on a plate over warm chow mein noodles and top with egg crepe strips.

Step 20: Garnish with a scoop of steamed white rice at the side.