Chop Suey

Ingredients

• Clean and scrape the meat from the bones of 1 chicken
• If pork is used cut an equal quantity
• Slice 1 large onion, thin
• soak a handful of mushrooms 10 minutes in water
• cut 1 stalk of celery into pieces 1 in. long
• pour enough Chinese sauce over the ingredients
• Add some water and stew a few minutes
• Chinese potatoes require no cooking; simply wash and slice

Method

1. 1

   Put chicken and pork into a frying pan with fat and fry until done, but not brown or hard.

2. 2

   Then add the sliced onions and cook a little.

3. 3

   Add mushrooms.

4. 4

   Pour enough Chinese sauce over the ingredients to make them brown.

5. 5

   Add some water and stew a few minutes.

6. 6

   Add celery, and after a minute add the potatoes.

7. 7

   Make a gravy with the broth.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 182. The excerpt below is the record exactly as published.

CHOP SUEY (a Chinese Recipe). — Clean and scrape the meat from the bones of J^ chicken, cut into strips about 1^/^ in. long and ^ in. wide. If pork is used cut an equal quantity cut in strips the same length. Slice I large onion, thin; soak a handful of mush- rooms 10 minutes in water, then remove the stems; cut 1 stalk of celery into pieces 1 in. long. Chinese potatoes require no cook- ing; simply wash and slice. First put chicken and pork into a fry- ing pan with fat and fry until done, but not brown or hard. Then add the sliced onions and cook a little. Add mushrooms. Now pour enough Chinese sauce over the ingredients to make them brown. Add some water and stew a few minutes

Cook this with the app: pantry check, scaling, and the assistant.