Chicken
From Chinese cookery in the home kitchen (1911).
Source and licence
From Chinese cookery in the home kitchen (1911), printed page 4, digitised by the Internet Archive: https://archive.org/details/chinesecookeryin00nolt
Read the original public domain per archive.org metadata; unverified
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
China. Associated with China by the book is about China cookery; the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- a half pound lean young pig pork
- one cupful bamboo shoots
- one cup white mushroom tops
- one-half ounce green ginger root
- one cup chicken stock
- one cup bean sprouts
- One teaspoon of each sauce
- one teaspoon rice flour
- six drops Sesamun oil
Method
- ( With green ginger.
- ) Have a teaspoon ful each of olive oil and peanut oil hot in the kettle.
- Put in first a half pound lean young pig pork cut in long thin strips and brown carefulty.
- When done add one pound cooked chicken meat both dark and white.
- Add one cupful bamboo shoots cut fine, one cup white mushroom tops, one-half ounce green ginger root and pour around dish one cup chicken stock.
- Cook for ten min- utes and add one cup bean sprouts.
- Cook six minutes longer, no more, or bean sprouts cook too long.
- One teaspoon of each sauce with one teaspoon rice flour for thick- ening.
- Add six drops Sesamun oil just before serving.
- Cut bamboo shoots and mushroom tops very fine.
- ■oMi hicken ^mCbop