CHINESE WATER CHESTNUTS (Pare and cut small and thin.)
A historical recipe from Chinese cook book, by Vernon Galster (1917).
A historical recipe
Chinese cook book, by Vernon Galster (1917). Project Gutenberg eBook #74369.
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 Chinese cook book, by Vernon Galster (1917). Digitised by Project Gutenberg, eBook #74369 (https://www.gutenberg.org/ebooks/74369). 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 a demonym leading its title: CHINESE (confidence 0.55). "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
- ½ CUP CHICKEN
- 1 TEASPOONFUL CHINESE SALTY SAUCE
- a gallon of water
- a pinch of salt
- a cupful each of
- a teaspoonful of lard
- ½ cupful stock
- 1 GREEN ONION
- 1 DROP SESAMUN OIL
Method
- ¼ CUP BAMBOO SHOOT (Cut in fine shreds.) ½ CUP CHICKEN OR BEEF STOCK.
- 1 TEASPOONFUL CHINESE SALTY SAUCE.
- 1 GREEN ONION STEM (Cut small.) 1 DROP SESAMUN OIL.
- ½ TEASPOONFUL CORNSTARCH (Dissolve in a little water.) Boil the noodles in not less than a gallon of water to which has been added a pinch of salt, until done.
- Requires about 20 minutes.
- Then drain in collander and put half the noodles in each bowl, in which you have already poured a cupful each of the hot chicken or beef stock and the teaspoonful each of the salty sauce.
- Make the Chop Suey while the noodles are boiling as follows: Fry the pork until half done, using a teaspoonful of lard or meat fryings.
- Then add the celery, mushrooms, water chestnuts, bamboo shoot, salty sauce, ½ cupful stock and stew on a high flame (use tight fitting lid) for about ten minutes.
- Then stir in the sesamun oil and cornstarch.
- Cover the noodles with a layer of this Chop Suey and garnish it with the shredded green onion stem.