Fall River Chicken Chow Mein - cooking recipe

Ingredients

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)

Preparation

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.