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CHICKEN CHOP SUEY 1 (2 1/2 to 3 lb.) broiler-fryer 1 c. fresh mushrooms, sliced 1 c. chopped celery 1/2 to 3/4 c. soy sauce 1 (8 oz.) can water chestnuts, drained and sliced 1/2 c. bean sprouts hot cooked rice or chow mein noodles 1 medium onion, chopped 1/2 c. cornstarch 1/2 c. water 1/2 c. bamboo shoots 1/4 tsp. pepper Place chicken in large Dutch oven and cover with water. Heat to boiling; cover and reduce heat. Cook 45 minutes or until tender. Remove chicken; let cool. Bone chicken and chop the meat; set aside. Reserve 4 1/2 cups of the broth. Bring broth to a boil, add mushrooms, onion and celery. Reduce heat, cook until vegetables are tender (crispy). Combine cornstarch and water, stirring until smooth, and add to broth mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Reduce to low heat; stir in chicken, soy sauce, bamboo shoots, water chestnuts, bean sprouts and pepper; cook, stir- ring frequently until heated through. Serve over rice or chow mein noodles. Yields 8 to 10 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |