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.
CHICKEN CHOP SUEY
Fine Cut or White Mushroom
Fine Cut is made as above, but cut all ingredients smaller and very thin. White Mushroom Chop Suey is made same as above, but omit the Chinese mushrooms and use a half canful of the French mushrooms instead.
CHINESE CURED PORK
Cut strips of pork ½ inch thick (shoulder or butts) and trim off all fat. Place in pan and cover with ½ cupful of Chinese salty sauce diluted with 2 cupfuls of water. Let simmer slowly until the fluid has nearly cooked away, or until done. Turn the meat frequently.
Pork prepared by this method is used as a garnish for Yet Ca Mein, and is the important ingredient for Eggs Fo Young.