Fried Chicken Chinese Style
From Gancel's culinary encyclopedia of modern cooking, 1920
Serve hot for best flavor.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 86. The excerpt below is the record exactly as published.
Chicken, sliced mu. moisten w. ch. stock and Chinese chee-yow and see-you sauces w. bamboo shoots, sliced onions, celery, fresh Chinese beans sprouts
Cook this with the app: pantry check, scaling, and the assistant.