Chinese cook book

by Vernon Galster

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.