Fall River Chicken Chow Mein

• 1/4 cup dried shiitake mushroom
• 1/2 cup boiling water
• 3 tablespoons vegetable oil
• 1 cup diced onion
• 1/2 teaspoon minced garlic
• 1/4 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)

1. Place mushrooms in a small bowl and cover with the boiling water.
2. Allow mushrooms to stand for 5 minutes, or until slightly softened.
3. Remove mushrooms and reserve for another use.
4. Reserve 1/3 cup of the mushroom-soaking liquid.
5. Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat.
6. Add 1/2 cup of the onions and cook until slightly softened but not browned, about 2 minutes.
7. Add the garlic and celery salt and cook for 1 minute, stirring constantly.
8. Add 2 1/2 cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil.
9. In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, gravy enhancer, and soy sauce.
10. 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.
11. Keep warm until ready to serve.
12. In a medium wok, heat the remaining vegetable oil over high heat.
13. Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes.
14. Add the chicken and season with salt and pepper, to taste.
15. Cook until chicken is heated through, about 2 minutes.
16. 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.
17. Place Fall River Chow Mein Noodles in the bottom of a dish and top with the chicken mixture.
18. Ladle gravy over the chicken and noodles and toss to combine.
19. Serve immediately.
20. Fall River Chow Mein Noodles:
21. Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F.
22. Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown.
23. Remove from the heat with a slotted spoon and drain on paper towels.
24. Serve with Emeril's Fall River Chow Mein.

shiitake mushroom, boiling water, vegetable oil, onion, garlic, celery salt, beef broth, cornstarch, kitchen, soy sauce, corn syrup, celery, chicken, salt, noodles, vegetable oil, egg roll wraps

Taken from www.food.com/recipe/fall-river-chicken-chow-mein-227328 (may not work)