Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Fat |
| 4 tablespoons | Flour |
| 3 cups | Chicken stock |
| 3 cups | Diced chicken |
| 1 cup | Water chestnuts -- sliced |
| 1 cup | Bamboo shoots -- sliced |
| ½ cup | Bean sprouts |
| ½ cup | Sliced scallions |
| ½ teaspoon | Pepper |
| Boiled white rice |
Heat the fat and stir in the flour. Gradually add the stock, stirring constantly until mixture reaches the boiling point. Add the chicken, water chestnuts, bamboo shoots, bean sprouts, scallions and pepper.
Cook over low heat 20 minutes. Taste to correct seasoning and serve on rice. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Publis
Recipe By : Jennie Grossinger - "The Art Of Jewish