chicken chop suey

Name: CHICKEN CHOP SUEY
Prep time: 15 min
Cuisine: Asian
Ingredients: 1/2 cup(s) water; 8 oz - sliced mushrooms; 2 cup(s) boiled or poached chicken; 1 cup(s) sliced celery; 1 cup(s) thinly sliced onion; 1 jar(s) chopped pamintoes; 1/3 cup(s) lite soy sauce; 4 tablespoon(s) cornstarch; 1 - chicken bouillon cube; 15 oz can(s) bean sprouts

(1 RATING)

51 Pinches 1 Photo

Eddie Jordan

Bristow, OK

Updated on Feb 10, 2012

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.

Rate

prep time 15 Min

cook time

method Stove Top

yield Serves 3 to 4

Ingredients

1/2 cup water
8 oz - sliced mushrooms
2 cups boiled or poached chicken
1 cup sliced celery
1 cup thinly sliced onion
1 jar chopped pamintoes
1/3 cup lite soy sauce
4 tablespoons cornstarch
1 - chicken bouillon cube
15 oz cans bean sprouts

How To Make chicken chop suey

Step 1

In a 4 quart pan add water, onions, celery 1 chicken bouillon cube, bring to a boil medium high heat

Step 2

Drain bean sprouts through a strainer let drain. Set aside until ready to use.
Step 3

When onions come to a boil let cook for 5 minutes. Add mushrooms stir cook another 5 minutes.
Step 4

Add soy sauce to cornstarch whisk until dissolved.Set aside.
Step 5

Add bean sprouts to the mushrooms stir and heat through add soy sauce/cornstarch mixture. Let come to a boil and thicken
Step 6

Add chicken pomintoes and extra water if wanted . Serve on a bed of rice
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