Real Recipes From Real Home Cooks ®

chicken chop suey

(1 rating)
Recipe by
Eddie Jordan
Bristow, OK

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.

(1 rating)
yield serving(s)
prep time 15 Min
method Stove Top

Ingredients For chicken chop suey

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

How To Make chicken chop suey

  • 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