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