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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
  • 1 TEASPOONFUL CORNSTARCH
  • a tablespoonful of lard
  • ½ cup stock
  • 1 DROP SESAMUN OIL

Method

  1. ½ CUP BAMBOO SHOOT (Cut in fine shreds.) ½ CUP CHICKEN OR BEEF STOCK.
  2. 1 TEASPOONFUL CHINESE SALTY SAUCE.
  3. 1 DROP SESAMUN OIL.
  4. 1 TEASPOONFUL CORNSTARCH.
  5. (Dissolve in a little water.) After shaking the noodles well apart, drop them in hot lard at least 3 inches in depth, the same you would in French frying potatoes.
  6. Fry about 4 minutes and turn the noodles over.
  7. When done to an orange color, drain and place on a large platter and cover with the Chop Suey, made as follows: Fry the pork until half done, using a tablespoonful of lard or meat fryings.
  8. Then add the celery, mushrooms, water chestnuts, bamboo shoot, salty sauce, ½ cup stock and stew on a high flame (use tight fitting lid) for about 10 minutes.
  9. Then stir in the cornstarch and sesamun oil.
  10. Cover the fried noodles evenly with this Chop Suey and garnish by covering the entire food with the shreds of fried egg.
  11. Serve with Chinese tea and Li Chee nuts.