| Show chic chicken ken chop suey Is a welcome dish X A 0 q D V rz I 1 w Q W ch chicken icken chop suey sue Is I 1 quite delicious prepared by the united states state department of f agriculture service perhaps laps you have always thought ot of chop suey as a dish that Is too unusual and foreign to prepare at home As aa a matter ametter ot of fact chop suey la is unknown n in china it originated in chinatown chin a town in san francisco F ran cisco in an attempt to give visitors some something thing out of the ordinary it Is ma made tie with such chinese ingredients as water nuts bamboo shoots s bean sprouts soy boy sauce and often dried mushrooms as well as chicken ilcken cl or pork but a very good dish i losely resembling the original chop suey in flavor may be made with vegetables that are common in roost most american localities soy sauce la is sold in a great many groceries and the chop suey will be almost perfect in flavor if you can get it it if not worcestershire cester shire shird sauce will do soy sauce contains a good deal of salt so the amount of salt needed in your chop suey will rill depend on which kind of 0 sauce you have why not invite your friends fri endsor or family to try a chinese supper some evening it if you have any chinese accessories or decorations so much the better at least you can make chicken chop suey and rice the main attraction with preserved ginger for desert sert the chinese do not use bread and butter because they have the rice but you may serve it it if your family prefers the vegetables on which we depend for vitamins are incorporated in the chop suey onions and celery the recipe below Is from the bureau of home economics of the united states department of agriculture t fowl weighing wel shing 3 t cups sliced erato brato 4 HID zai nuts or icuss I 1 cupa of 0 shredded jerusalem artl onions chokes t cupa of 0 shredded shred dad 4 abs tbs soy sauce bailee celery 2 aba fat at 1 green breon pepper afi 1 top tap salt de shredded a pending on the tha 2 cups ot of hicken chicken amount of salt broth in sauce e 1 josp tap cornstarch ibbs 1 ibs cold water rut put the fowl on a rack in a kettle halt half fill with boiling water cover tightly and simmer until tl alie ie meat Is nearly tender let cool in the broth remove tile meat from the bones als card the skin and cut the meat into small pieces cook the green pepper and onion in fat la in a heavy skillet for three or tour four minutes turning them frequently all the celery chicken meat salt and broth cover and sim mer from live to eight minutes depending upon the tenderness 0 of the chicken mix the cornstarch com starch and cold water until smooth and stir into the mixture then add the nuts or artichokes add the soy sauce in sufficient quantity to give the desired flavor and more salt it if |
