Chicken Chow Mein
|Cooked chicken||2 Cup (32 tbs)|
|Fat/Salad oil||2 Tablespoon|
|Celery||2 Cup (32 tbs), thinly sliced|
|Peeled onions||1 1⁄2 Cup (24 tbs), sliced|
|Chicken broth||2 Cup (32 tbs)|
|Mixed chinese vegetables||2 Can (20 oz) (Or 1 No. 2 Can)|
|Canned mushroom caps||4 Ounce (1 Can)|
|Soy sauce||3 Tablespoon|
|Scallions||1 Cup (16 tbs)|
|Fried noodles||5 Ounce|
Brown chicken slightly in the fat; add celery, onions, and pepper.
Add chicken broth and cook, covered, until vegetables are tender.
Add drained Chinese vegetables, and drained mushrooms, and heat to boiling.
Mix cornstarch with the soy sauce, and add to the hot mixture, stirring constantly.
Let simmer 2 min., or until slightly thickened.
Arrange on a deep platter or vegetable dish garnished with scallions which have been cut lengthwise.