Chicken cantonese

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

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