This is a recipe my mom used to make when I was a kid. I have always loved it and I love it even more with the addition of more spices. Grating the garlic and ginger adds an extra depth of flavor to the broth. Serve over hot cooked rice. I love to pile chow mein noodles on my serving.
1For Stewing the Chicken:
In 6qt pan, place chicken, 1/2 of a peeled onion, 2-3 celery ribs, 1 grated garlic clove, soy sauce and *chicken broth. Bring to boil, put lid on, turn down and continue to stew chicken until tender.
*Add more chicken broth or water if needed to cover ingredients.
2Remove chicken from broth, set aside until cool enough to handle. Strain broth and place back into pan. When cooled, seperate chicken from skin and bones, shred or dice chicken; on med-low heat, place chicken in pan with broth.
3For the Chop Suey: This part comes together quickly so have the hot cooked rice ready to serve.
4Add to the chicken and broth mixture, 1 cup diced onion, 2 c. diced celery, 1-2 tsp. grated fresh ginger. Cook over med heat until celery is just tender.
5In measuring cup place cornstarch and add 3/4 c. cold water, stir to disolve.
6Stir cornstarch mixture into hot broth, continue to stir to mix throughly. Add stir fry vegetables and water chestnuts. Continue to cook until vegetables are heated through. Serve over hot cooked rice. Pass the soy sauce and pile on the chow mein noodles. Enjoy!
7Notes: extra garlic, ginger and soy sauce can be added if a more flavorful broth is desired.