The original recipe serves 30 and involves a seasoning mix, a marinade, and a sauce!
Ingredients
- ⅓ cup Mamou Chicken
- carrots
- scallions
- bamboo
- ½ cup Mamou Sauce
- 1 Tablespoon chicken broth
- 1 squirt chili paste w/garlic
- lo mein noodles
Instructions
- Stir fry chicken until half done.
- Add veggies and stir fry to cook carrots
- Add sauce and broth. Mix to heat through. Squirt your chili garlic in here somewhere.
- Add lo mein and heat through.
- Serve in a pasta plate, garnish with julies and cilantro.
Ingredients
Seasoning Mix A
- 10 teaspoons thyme (dried)
- 2 Tablespoons cayenne (more to taste)
- 8 teaspoons white pepper
- 4¾ teaspoons black pepper
- 2 pinches basil (BIG pinch, freshly chopped)
Marinated Chicken
- 25 teaspoons salt
- 7 teaspoons white pepper
- 2 Tablespoons cayenne
- 7 teaspoons garlic (dry)
- 5 teaspoons black pepper
- 5 teaspoons cumin
- 10 pounds chicken (½" dice)
Instructions
Seasoning Mix A
- Mix all the ingredients together. Set aside.
Marinated Chicken
- Mix spices together well.
- Sprinkle it over chicken cubes, rubbing it in with your hands. WEAR GLOVES!
Mamou Sauce
- Heat oil over medium heat. Add onions, garlic. Cook about 5 minutes.
- Add Seasoning Mix A. Cook until brown but not burned – about 8 minutes.
- Add stock, Worcestershire, chili paste. Bring to fast simmer, stirring often. Cook 8 minutes.
- Add tomato, bring to boil over medium heat. Add sugar and scallion.
- Simmer for 40 minutes, stirring occasionally. DO NOT BURN.
