THE CHINESE COOK BOOK
37
CHICKEN CHOP SUEY
炒
CHOW雞
GUY片
PIN
- 1 chicken cut into fragments
- 2 cups water chestnuts
- 2 cups mushrooms
- 2 cups bamboo shoots
- 2 cups celery cut into thin pieces
This dish is not known in China. From the name it means simply a variety of small pieces. However, the principles of Chinese cooking are the same.
(a) Put the water chestnuts, mushrooms, bamboo shoots, and celery into a hot pan containing oil. Fry for 2 minutes. Add water and cook for 15 minutes.
(b) Put the chicken in a frying-pan containing oil and fry for 5 minutes.
(c) Add the secondary vegetables and mix well.
(d) Add enough primary soup to cover, and cook for 5 minutes.
(e) Add Chinese gravy and stir. Remove from the stove at once.
