Chicken, Bok Choy and Shitake Chow Mein

Ingredients:

2 tablespoons cornstarch
1/4 cup shaoxing wine
1/2 cup oyster sauce
1 tablespoon minced ginger
1/4 cup sliced scallion whites, save green for garnish
1 teaspoon black pepper
1 teaspoon sambal oelek
1 pound skinless chicken meat (Ming's preference: leg/thigh meat, but breast may be used also)
Canola oil to cook
6 cloves garlic, sliced thin
2 cups shiitake mushrooms, quartered
1 cup chicken stock
4 heads baby bok choy, core out, sliced
1 pound blanched and refreshed lo mein noodles
Salt and pepper to taste

Instructions:

1. In a large bowl, dissolve the cornstarch in the shaoxing.
   
2. Mix in the oyster sauce, ginger scallions, pepper and sambal.
   
3. Mix in the chicken and marinate for at least 2 hours, preferably overnight.
   
4. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until mushrooms are soft.
   
5. Set mushrooms aside and in the same wok add the chicken and cook for 6 to 8 minutes.
   
6. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes.
   
7. Add back the shiitakes and the noodles. Completely coat and heat the noodles, then check for seasoning.

Wine Suggestion: Morgon Beaujolais 1996