"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Chow Mein, by Jim Stroope, is from 101 Day to Day Recipes (jls),
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 pound chicken or parts water 5 tbsp butter 5 tbsp Wandra Flour 5 cups broth 1/2 cup Soy Sauce pepper to taste 5 onions thinly sliced 3 stalks sliced diagonally 1 can Chinese Veggies (14oz) 1 can Bamboo Shoots (8oz) 1 can sliced mushrooms (6oz.) 1 can sliced Waterchestnuts (6oz.) 1 can Bean Sprouts (8oz.) Rice and/or Chinese Noodles
Boil chicken until tender, cool and debone. Save the broth. In a large skillet melt the butter and stir in the flour. Simmer and brown until golden brown. Add broth, soy sauce and pepper. Simmer to make gravy and add flour if you want it thicker. Add onions and celery and simmer until onions are limp and rings separated. Drain all cans, mix well and add with chicken to skillet and stir to mix. Simmer to warm and serve over rice and/or noodles.
I don't know where this came from but has evolved over the years as I cook it. I serve it with Cherry Coke and hot French Bread.
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