Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chicken Chop Suey




Source of Recipe


Internet


List of Ingredients




Makes Six Servings

3 cups roasted or boiled chicken
1 good-sized onion
3 stalks celery
½ large green pepper
1/8 pound mushrooms
3 tablespoons cooking oil
2 ½ cups clear chicken broth
1 ½ teaspoons soy sauce
salt, pepper
1 ½ level tablespoons cornstarch
2 tablespoons water
1 pound-4-ounce can bean sprouts
8-ounce can water chestnuts
boiled rice


Recipe



Cut 3 cups roasted or boiled chicken into match-size pieces
Chop 1 good-sized onion, 3 stalks celery (remove strings first), and ½ large green pepper. Cut 1/8 pound mushrooms into thin slices. Put 3 tablespoons cooking oil in a medium-sized frying pan, turn flame to medium, and add the cut-up vegetables. Cook the vegetables together until the onions turn golden in color, stirring occasionally as the vegetables cook. Add 2 ½ cups clear chicken broth. Do not boil. Bring to a simmer and continue to simmer for 15 minutes.
Stir in 1 ½ teaspoons soy sauce, season with salt and pepper to taste. Put 1 ½ level tablespoons cornstarch into a teacup. Add 2 tablespoons water, stirring carefully until the mixture is smooth and no lumps remain. Add cornstarch to the pan, scraping teacup clean with a rubber spatula. Stir everything together, turn flame up, gradually bring to a boil, stirring all the while. Reduce the heat and add the 3 cups of prepared chicken, a 1-pound-4-ounce can beat sprouts and an 8-ounce can water chestnuts, which you have thinly sliced. Heat through but do not boil again. Serve with boiled rice.