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Chicken Chop Suey (CHINESE)

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

China. Associated with China by its title says: CHINESE (confidence 0.7). "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.

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Ingredients

Method

  1. Cut all the meat of a chicken into thin strips;
  2. season with black pepper, and cayenne, and fry in hot lard.
  3. Add some ham, onion, celery, green bean sprouts and mushrooms cut fine.
  4. Moisten with 1/2 cup of stock.
  5. Add 1/4 cup of Chinese sauce;
  6. cover and let simmer until tender.
  7. Thicken the sauce with flour;
  8. add 2 tablespoonfuls of cream and chopped parsley.
  9. Serve hot on a platter with boiled rice.