INGREDIENTS

INSTRUCTIONS

1.  WASH CHICKEN THOROUGHLY INSIDE AND OUT UNDER COLD RUNNING WATER. DRAIN
WELL.
2.  PLACE CHICKEN IN STEAM-JACKETED KETTLE; COVER WITH WATER; ADD SALT AND
BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL DONE
(180 F.).
3.  REMOVE CHICKEN; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 6.
4.  REMOVE MEAT FROM BONES; CUT INTO 1 INCH PIECES. SET ASIDE FOR USE IN
STEP 6.
5.  SAUTE ONIONS, CELERY AND CABBBAGE IN SHORTENING OR SALAD OIL 5 MINUTES.
6.  ADD CHICKEN AND SAUTEED VEGETABLES TO STOCK; COVER; SIMMER 10 MINTUES.
7.  DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN STEP 10. RESERVE LIQUID FOR
USE
IN STEP 8.
8.  COMBINE RESERVED BEAN SPROUT LIQUID WITH CORNSTARCH TO MAKE A SMOOTH
PASTE; ADD GINGER, PEPPER, SOY SAUCE AND MOLASSES.
9.  ADD LIQUID MIXTURE SLOWLY TO HOT MEAT MIXTURE, STIRRING CONSTANTLY.
COOK
5 TO 8 MINUTES OR UNTIL THICKENED.
10. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.
11. SERVE 1 CUP (2-NO. 8 SCOOP) CHOW MEIN OVER 1/3 CUP NOODLES.
NOTE:  1.  IN STEP 5:  13 LB 5 OZ DRYONIONS A.P. WILL YIELD 12 LB SLICED
ONIONS. 11 LB FRESH CELERY A.P. WILL YIELD 8 LB CELERY PIECES. 7 LB 8 OZ
FRES
CABBAGE A.P. WILL YIELD 6 LB CABBAGE COARSELY CUT.
NOTE:  2.  IN STEP 5, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
NOTE:  3.  IN STEP 7, 6-NO. 303 CN CANNED BEAN SPROUTS MAY BE USED.
NOTE:  4.  TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
NOTE:  5.  CHICKEN CHOW MEIN MAY BE SERVED OVER HOT RICE (SEE RECIPE NO.
E-5)
OMIT STEP 11.
Recipe Number: L16000
SERVING SIZE: 1 CUP (9 1
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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