Chicken chow mein #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Slices thin onions |
| ½ | cup | Sliced mushrooms |
| ½ | cup | Sliced water chestnuts |
| 28 | ounces | Drained bean sprouts |
| ½ | cup | Bamboo shoots |
| 2 | tablespoons | Cornstarch |
| 2 | cups | Cooked chicken cut in large bite sized pieces |
| 4 | larges | Celery stalks |
| 2 | tablespoons | Cooking oil |
| 2 | cups | Chicken broth |
| 1 | tablespoon | Soy sauce |
| Ground pepper | ||
| Chinese noodles | ||
| Cooked rice | ||
Directions
Split celery stalks, cut diagonally in 1 inch pieces. IN a large skillet, heat oil and cook onions until slightly soft. Add celery, mushrooms and 1½ cup chicken broth. Cook over low heat for 10 minutes, stirring a few times. Add water chestnuts, bean sprouts and bamboo shoots. In a small bowl, make a mixture of cornstarch, soy sauce and ½ cup chicken broth and stir until smooth. Add mixture to the large skillet, along with the cooked meat. Add freshly ground pepper and mix well. Simmer for 10 minutes. Taste for seasoning, may want to add additional soy sauce.