Chinese Style Shredded Chicken
|Cooking oil||2 Tablespoon|
|Celery||1 Cup (16 tbs), cut thin on diagonal|
|Canned water chestnuts||5 Ounce, sliced|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Soy sauce||3 Tablespoon|
|Cold water||2 Tablespoon|
|Hot fried noodles||1⁄2 Cup (8 tbs)|
|Green onions||2 , chopped|
Cut all chicken meat (raw) from bones (use 2 large whole chicken breasts in place of whole chicken if you prefer).
Cut meat in slivers.
Heat oil in large heavy skillet.
Drop in chicken pieces and fry quickly until lightly browned.
Add celery, water chestnuts, mushrooms and stock.
Cover and cook gently 5 minutes.
Stir in soy sauce.
Combine water and cornstarch and stir into sauce gradually.
Bring to boiling.
Put Hot Fried Noodles on hot platter.
Pour chicken mixture over and put in warm place.
Beat egg, salt and pepper quickly together with a fork and pour into same skillet chicken was cooked in.
Cook like a thin pancake until golden on both sides.
Lift out and quickly cut into thin strips.
Sprinkle over chicken.
Sprinkle green onions over all.