Chop Suey— Chinese

Ingredients

• a small chicken
• a half pound of lean pork
• a half cup of celery
• a small piece of chopped onion
• six dried Chinese mushrooms
• six water chestnuts
• a quarter of a pound of wheat or bean sprouts
• half a chopped green pepper
• a small piece of ginger-root
• a cup of chicken broth
• salt
• a tablespoon of gu yow
• a tablespoon of soy sauce

Method

1. 1

   Cover chicken with water and boil until tender; shred meat and return bones to soup, boil down to one cup and strain.

2. 2

   Fry pork until brown, add chicken, celery, onion, mushrooms, water chestnuts, sprouts, green pepper, and ginger.

3. 3

   Pour in chicken broth, season with salt, gu yow, and soy sauce.

4. 4

   Simmer and serve with rice.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 41. The excerpt below is the record exactly as published.

CHOP SUEY— CHINESE Barely cover a small chicken with water and boil until tender ; then shred the meat, return the bones to the soup, boil down to one cup ; then strain. Cut a half pound of lean pork into thin inch strips and fry ; when brown, add the chicken, a half cup of celery, cut thin, a small piece of chopped onion, six dried Chinese mushrooms (which have soaked in water), six water chestnuts, cut thin, a quarter of a pound of wheat or bean sprouts, half a chopped green pepper, and a small piece of ginger-root, crushed. Pour over all the chicken broth and season well with a very little salt

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