| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Soup |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
-(up to) |
| 1 |
lb |
Noodles (up to) |
| 1 |
c |
Cooked chicken |
| 1/2 |
lb |
Chinese cabbage |
| 1/4 |
c |
Celery |
| 2 |
|
Onions |
| 1/2 |
c |
Bean sprouts (up to) |
| 3 |
tb |
Oil |
| 1 |
c |
Stock |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Slice or dice cooked chicken, Chinese cabbage, celery and onions. Blanch
bean sprouts.
3. Heat oil. Add all vegetables and stir-fry to coat with oil (about 1
minute). Add stock and heat quickly; then cook, covered, 3 minutes over
medium heat.
4. Add chicken to vegetables and stir in to heat through. Meanwhile blend
cornstarch and cold water to a paste; then stir in to thicken. Pour mixture
over noodles and serve. VARIATIONS:
1. For the onions, substitute 1/2 cup canned button mushrooms.
2. In step 4, add with the chicken 1 tomato, peeled and diced.
3. In step 4, after the sauce thickens, stir in 1 cup canned pineapple,
diced, only to heat through.
4. Before serving, garnish chicken topping with 1/4 cup almond meats,
blanched and toasted.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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