Chicken Chow Mein or is It Chicken Chop Suey?? |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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What's in a name...=) This recipe is an old favorite from my Mom. She called it Chicken Chop Suey and served it with Chow Mein Noodles. I don't know the difference...hence the name. Either way, I like it! Ingredients:
1 tablespoon canola oil |
1/2 cup halved onion, sliced |
4 stalks celery |
1 cup of chopped napa cabbage |
1 bunch scallion, chopped fine |
1 whole skinless chicken breast |
3 cups water or 3 cups chicken broth |
1 (15 ounce) can bean sprouts |
1 (8 ounce) can water chestnuts |
3 tablespoons molasses |
1/2 cup soy sauce |
1 tablespoon cornstarch |
1 tablespoon flour |
Directions:
1. Pour oil into a preheat pan or wok.
2. Add onions and celery.
3. Cook until tender.
4. Stir in chopped cabbage and scallions and cook for one minute.
5. Remove vegetables from heat and set them aside.
6. In a large sauce pan under medium heat, simmer chicken in water/broth until thoroughly cooked.
7. Remove chicken from broth and set on a plate to cool.
8. When cool enough to handle, remove chicken from bone and chop into 1 1/2 inch pieces.
9. Add cooked vegetables and chicken to broth.
10. Add (drained) bean sprouts and water chestnuts to broth.
11. Sauce: Add all ingredients to a small bowl and whisk until smooth.
12. Add to chicken/vegetables.
13. Cook, stirring constantly over med/low heat until slightly thickened.
14. Serve over rice.
15. (Chop Suey?).
16. Or serve plain with crunchy Chinese noodles on the side.
17. (Chow Mein?).
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