| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry, Oriental | 1 | Servings | |
INGREDIENTS
| 2 | Cloves Garlic; minced | |
| 2 | tb | Soy sauce |
| 1/4 | c | Yellow onion; chopped |
| Salt and pepper | ||
| 2 | Green Onions; chopped | |
| 2 | tb | Cooking Oil; (Or Butter If Desired) |
| 4 | oz | Bean Vermicelli; (Sotanghon) |
| 4 | tb | Chicken boullion |
| 10 | c | Water |
| 1 | c | Boneless chicken; (sliced into strips) |
| 1 | Stalk celery; sliced thinly |
INSTRUCTIONS
In a container,soak vermicelli (noodles) in warm water for 3 minutes cut into desired length. In a large pot put cooking oil over moderate heat. Add garlic until brown, then add yellow onion stirring occasionally until onion turns golden brown. Put chicken over and stir adding green onion and soy sauce. Cover for 2 minutes adding water (1 cup). After the chicken is done add chicken boullion and the rest of the water, cover and let it boil for 1 minute then put vermicelli, stir and add salt and pepper to taste. Serve hot. Posted to recipelu-digest Volume 01 Number 331 by James and Susan Kirkland <kirkland@gj.net> on Nov 30, 1997
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