|
CHICKEN CHOP SUEY
Unknown
1 chicken bouillon cube
1 ½ cups water
2 cups bias-cut celery
1 cup thinly sliced onion
½ pound fresh mushrooms
1 can (16 oz) bean sprouts, drained
1/3 cup soy sauce
2 cups diced cooked chicken
2 tablespoons coarsely chopped pimiento
3 cups hot cooked rice
Dissolve bouillon cube in boiling water in large saucepan. Add celery and onion. Cover. Cook 5 minutes. Stir in mushrooms. Cover cook 5 minutes longer. Add bean sprouts. Combine soy sauce and cornstarch. Add to mushroom mixture. Heat and stir until thickened and clear. Stir in chicken and pimento. Heat through. Serve over rice.
Makes 6 servings.