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Fall River Chicken Chow Mein: A Taste of Home

The aroma of savory gravy, crispy noodles, and perfectly cooked chicken always transports me back to childhood summers spent visiting my aunt and uncle. They lived in a charming, bustling town where the local eateries held a certain magic. Fall River Chicken Chow Mein wasn’t just a meal; it was an experience. Every bite was a comforting reminder of family gatherings, laughter echoing around the table, and the simple joy of good food shared with loved ones. This recipe captures that essence, bringing a taste of Fall River directly to your kitchen.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 19 minutes
Total Time: 44 minutes
Servings: 4
Dietary Type: Not specified, contains gluten

Ingredients

1/4 cup dried shiitake mushrooms
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 beef stock
3 tablespoons cornstarch
2 teaspoons Kitchen Bouquet, gravy enhancer for color only (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 and freshly ground black pepper to taste
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)

Equipment Needed

Small bowl
Medium saucepan
Small whisk
Medium wok or large skillet
Skillet or pan with deep sides
Slotted spoon
Paper towels

Instructions

Begin by rehydrating the shiitake mushrooms. Place the dried shiitake mushrooms in a small bowl and cover with 1/2 cup boiling water. Allow the mushrooms to stand for 5 minutes, or until they are slightly softened.
Remove the softened mushrooms from the water and reserve them for another use. Be sure to reserve 1/3 cup of the mushroom-soaking liquid; this will add a depth of flavor to the gravy.
Prepare the gravy base. Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat. Add 1/2 cup of the diced onions and cook until slightly softened but not browned, about 2 minutes. Constant stirring will prevent burning.
Add the minced garlic and celery salt to the saucepan and cook for 1 minute, stirring constantly, until fragrant.
Pour in 2 1/2 cups of the beef broth (or beef stock) and the reserved mushroom-soaking liquid. Bring the mixture to a boil.
While the broth mixture is heating, prepare the thickening agent. In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, gravy enhancer (if using), and soy sauce. Ensure there are no lumps in the mixture.
Once the broth is boiling, add the cornstarch mixture and the dark corn syrup to the saucepan. Return the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened. Keep the gravy warm until ready to serve.
Prepare the chicken and vegetables. In a medium wok (or a large skillet), heat the remaining vegetable oil over high heat. The wok should be almost smoking hot.
Add the remaining 1/2 cup of diced onions and the diagonally sliced celery to the wok. Cook until softened, about 1 to 2 minutes.
Add the shredded cooked chicken to the wok and season with salt and freshly ground black pepper to taste. Cook until the chicken is heated through, about 2 minutes.
Ladle 1/4 to 1/2 cup of the reduced gravy mixture into the chicken mixture in the wok, tossing to coat everything well. Remove the wok from the heat.
Prepare the Fall River Chow Mein Noodles. Heat the 2 cups of vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F (175 degrees C). Use a thermometer to ensure accuracy; the oil needs to be hot enough for the noodles to crisp quickly without becoming greasy.
Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until they are crispy and golden brown. Watch carefully, as they can burn quickly.
Remove the fried noodles from the heat with a slotted spoon and drain on paper towels to remove any excess oil.
Assemble and serve. Place the freshly fried Fall River Chow Mein Noodles in the bottom of a dish. Top with the chicken and vegetable mixture. Ladle the warm gravy over the chicken and noodles, and toss gently to combine. Serve immediately for the best texture and flavor.

Expert Tips & Tricks

For an even richer flavor, use homemade beef broth instead of store-bought. Simmering beef bones with vegetables for several hours creates a deeply flavorful stock that will elevate the dish.
If you prefer a thicker gravy, add a bit more cornstarch to the slurry, about 1/2 teaspoon at a time, until you reach your desired consistency.
Don’t overcrowd the pan when frying the noodles. Work in small batches to maintain the oil temperature and ensure even cooking.
To prevent the noodles from becoming soggy, add the gravy just before serving.

Serving & Storage Suggestions

Serve Fall River Chicken Chow Mein immediately after assembling for the crispiest noodle texture. Garnish with a sprinkle of fresh chopped scallions or a dash of sesame oil for added flavor and visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the noodles will lose their crispness over time. Reheat gently in a skillet or microwave. You can also freeze leftovers for up to 2 months, but be aware that the texture of the noodles and gravy may change upon thawing. Reheat thoroughly before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	520 kcal	26%
Total Fat	30g	46%
Saturated Fat	5g	25%
Cholesterol	75mg	25%
Sodium	600mg	25%
Total Carbohydrate	40g	13%
Dietary Fiber	2g	8%
Sugars	8g	–
Protein	30g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

For a vegetarian version, substitute the chicken with firm tofu or tempeh. Press the tofu to remove excess water before cubing and stir-frying.
Add other vegetables like bean sprouts, water chestnuts, or bamboo shoots for added texture and flavor.
If you can’t find Kitchen Bouquet, you can omit it or use a small amount of Worcestershire sauce for a similar flavor boost.
For a gluten-free option, use gluten-free soy sauce (tamari) and gluten-free egg roll wrappers. You can also make the noodles from scratch using gluten-free flour.
Spice it up by adding a pinch of red pepper flakes or a dash of hot sauce to the gravy.

FAQs (Frequently Asked Questions)

Q: Can I make the chow mein noodles ahead of time?
A: While you can fry the noodles ahead of time, they are best when served immediately after frying. They will lose their crispness as they sit.

Q: What can I substitute for beef broth if I don’t have any?
A: Chicken broth or vegetable broth can be used as a substitute for beef broth, although the flavor profile will be slightly different.

Q: Can I use pre-cooked rotisserie chicken for this recipe?
A: Yes, using pre-cooked rotisserie chicken is a great time-saver. Just shred the chicken and add it to the wok as directed.

Q: How do I prevent the noodles from sticking together when frying?
A: Ensure the oil is hot enough (350 degrees F) before adding the noodles. Fry them in small batches and stir occasionally to prevent sticking.

Q: Can I make this recipe in a slow cooker?
A: While you can adapt the gravy and chicken mixture for a slow cooker, the noodles need to be fried fresh and added just before serving to maintain their crispness.

Final Thoughts

Fall River Chicken Chow Mein is more than just a dish; it’s a warm embrace of flavor and nostalgia. This recipe is a testament to the simple pleasures of home cooking and the joy of sharing delicious food with loved ones. I encourage you to try this recipe and create your own cherished memories around the table. Feel free to experiment with variations and substitutions to make it your own. Don’t hesitate to share your creations and feedback – happy cooking!

Fall River Chicken Chow Mein Recipe