Americanized chicken chop suey

Yield: 4 servings

Measure Ingredient
2 eaches Whole chicken breasts, skinned -- halved & boned
1 teaspoon Salt
1 teaspoon Minced crystallized ginger
1 cup Sliced celery
1 5 oz can Water chestnuts drained and sliced
1 each Onion -- sliced
2 cups Chicken bouillon
2 tablespoons Soy sauce
1 cup Sliced mushrooms
1 1-lb can Bean sprouts -- drained
Cooked rice
½ cup Slivered almonds

Cut chicken into strips about 2 inches long and ½ inch thick. Place in slow-cooking pot (crockpot) with salt, ginger, celery, water chestnuts, onion, bouillon, and soy sauce. Cover and cook on low 5 to 6 hours. Turn control to high. Add mushrooms and bean sprouts.

Cover and cook on high 15 minutes. Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce if desired. Makes 4 to 6 servings.

Recipe By : Crockery Cookery, by Mable Hoffman, (C) 1975, Bantam Books

From: Marjorie Scofield Date: 05-21-95 (160) Fido: Recipes

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