CHICKEN CHOP SUEY

1
Eddie Jordan

By
@EDWARDCARL

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Serves 3 to 4
Prep:
15 Min
Method:
Stove Top

Ingredients

  • 1/2 c
    water
  • 8 oz
    sliced mushrooms
  • 2 c
    boiled or poached chicken
  • 1 c
    sliced celery
  • 1 c
    thinly sliced onion
  • 1 jar(s)
    chopped pamintoes
  • 1/3 c
    lite soy sauce
  • 4 Tbsp
    cornstarch
  • 1
    chicken bouillon cube
  • 15 oz can(s)
    bean sprouts

How to Make CHICKEN CHOP SUEY

Step-by-Step

  1. In a 4 quart pan add water, onions, celery 1 chicken bouillon cube, bring to a boil medium high heat
  2. Drain bean sprouts through a strainer let drain. Set aside until ready to use.
  3. When onions come to a boil let cook for 5 minutes. Add mushrooms stir cook another 5 minutes.
  4. Add soy sauce to cornstarch whisk until dissolved.Set aside.
  5. Add bean sprouts to the mushrooms stir and heat through add soy sauce/cornstarch mixture. Let come to a boil and thicken
  6. Add chicken pomintoes and extra water if wanted . Serve on a bed of rice

Printable Recipe Card

About CHICKEN CHOP SUEY

Course/Dish: Other Main Dishes Pork
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Low Fat Kosher




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