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Chinese cook book

Chapter 13: CHICKEN CHOP SUEY
By Vernon Galster
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About This Book

A practical manual provides straightforward, American-accessible recipes and techniques for preparing Chinese-style dishes at home, with detailed ingredient lists, step-by-step cooking directions, and variations for meats and vegetables. It covers several chop suey and chow mein preparations, eggs fo yung, bird’s nest soup, war mein, and rice cooked in a traditional method, and explains the use of imported flavoring sauces, mushrooms, water chestnuts and bamboo shoots. Emphasis falls on high-heat wok-style cooking, cornstarch thickening, serving suggestions, and adapting recipes for different tastes and available supplies.

CHICKEN CHOP SUEY

For Two Portions
1 POUND COOKED CHICKEN (Sliced thin, cut small.)
1 CUP CELERY (Sliced thin crosswise. Remove leaves.)
1 CUP CHINESE MUSHROOMS (Soak in water until soft. Remove stems.)
7 CHINESE WATER CHESTNUTS (Pare and slice thin.)
1 CUPFUL BAMBOO SHOOT (Cut thin and small.)
1 TABLESPOONFUL CHINESE SALTY SAUCE.
1 TABLESPOONFUL CHINESE SWEET SAUCE.
3 DROPS SESAMUN OIL.
1 TEASPOONFUL CORNSTARCH (Dissolved in a little water.)

Cook in round bottomed iron kettle, or any deep porcelain kettle will do, and use a high flame.

Place the celery, mushrooms, water chestnuts, bamboo shoot and a cupful of chicken or beef stock in kettle, cover tightly, and allow to cook for about 8 minutes. Stir occasionally.

Then add the chicken to this and allow to cook 4 minutes longer. Now turn flame low and stir in the Chinese salty and sweet sauces, sesamun oil and cornstarch. Serve with bowl of rice (cooked Chinese style, see page two), Chinese tea and a few Li Chee nuts.