chicken chop suey
(1 rating)
My Mother maid this just about once a week. With a big pot of rice, a garden salad, and a pan of corn bread. I Try to make it just like mom made, but it just don't turn out the same, but close.
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(1 rating)
yield
serving(s)
prep time
15 Min
method
Stove Top
Ingredients For chicken chop suey
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1/2 cwater
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8 ozsliced mushrooms
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2 cboiled or poached chicken
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1 csliced celery
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1 cthinly sliced onion
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1 jarchopped pamintoes
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1/3 clite soy sauce
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4 Tbspcornstarch
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1chicken bouillon cube
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15 oz canbean sprouts
How To Make chicken chop suey
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1In a 4 quart pan add water, onions, celery 1 chicken bouillon cube, bring to a boil medium high heat
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2Drain bean sprouts through a strainer let drain. Set aside until ready to use.
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3When onions come to a boil let cook for 5 minutes. Add mushrooms stir cook another 5 minutes.
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4Add soy sauce to cornstarch whisk until dissolved.Set aside.
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5Add bean sprouts to the mushrooms stir and heat through add soy sauce/cornstarch mixture. Let come to a boil and thicken
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6Add chicken pomintoes and extra water if wanted . Serve on a bed of rice
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Categories & Tags for CHICKEN CHOP SUEY:
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