THE CHINESE COOK BOOK
33
CHICKEN FRIED NOODLES
雞
GUY炒
CHOW麵
MIN
- 1 cup onions cut into threads
- 2 cupfuls chicken cut into threads 1½ inches long
- 1 egg, fried and cut into threads
- 1 cup Chinese mushrooms
- 1 tablespoonful cornstarch
- 1 tablespoonful Chinese sauce
- 3 cups primary soup
- 2 tablespoonfuls lard
(a) Put the lard on the noodles, and steam for ½ hour.
(b) After the noodles have been steamed, they tend to stay together; therefore they should be loosened up with a fork.
(c) Place the steamed noodles in a pan of boiling oil and fry until nicely brown. Then put on a dish.
(d) Cook the onion and chicken until done.
(e) Make a gravy of the primary soup, cornstarch (first dissolved in water), Chinese
