Chinese Chicken Chow Mein
|Celery||2 Cup (32 tbs), cut into matchstick pieces|
|Dehydrated onion flakes||2 Tablespoon|
|Boiling water||2 Cup (32 tbs)|
|Instant chicken broth||1 Tablespoon (1 Envelope)|
|Seasoning mix||1 Tablespoon (1 Envelope)|
|Bean sprouts||1 Cup (16 tbs), rinsed and drained|
|Mushrooms||1⁄2 Cup (8 tbs), cooked or canned|
|Soy sauce||2 Tablespoon|
|Cooked chicken||6 Ounce, skinned, boned and diced|
|Chinese fried noodles||1⁄2 Cup (8 tbs)|
|Dry mustard||1 Teaspoon, mixed to paste with water|
In shallow saucepan, "water-fry" celery and onion flakes in 1 cup of the water containing broth mix.
When celery is soft and water evaporated, add bean sprouts, mushrooms, soy sauce and remaining boiling water.
Heat gently, then turn off heat and add diced chicken.
Serve with "Fried" Noodles and English mustard (let paste stand 10 minutes).