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CHINESE WATER CHESTNUTS (Pare and slice 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

  • 1 TABLESPOONFUL CHINESE SALTY SAUCE
  • 1 TABLESPOONFUL CHINESE SWEET SAUCE
  • a cupful of chicken
  • 3 DROPS SESAMUN OIL

Method

  1. 1 CUPFUL BAMBOO SHOOT (Cut thin and small.) 1 TABLESPOONFUL CHINESE SALTY SAUCE.
  2. 1 TABLESPOONFUL CHINESE SWEET SAUCE.
  3. 3 DROPS SESAMUN OIL.
  4. 1 TEASPOONFUL CORNSTARCH (Dissolved in a little water.) Cook in round bottomed iron kettle, or any deep porcelain kettle will do, and use a high flame.
  5. Place the celery, mushrooms, water chestnuts, bamboo shoot and a cupful of chicken or beef stock in kettle, cover tightly, and allow to cook for about 8 minutes.
  6. Stir occasionally.
  7. Then add the chicken to this and allow to cook 4 minutes longer.
  8. Now turn flame low and stir in the Chinese salty and sweet sauces, sesamun oil and cornstarch.
  9. Serve with bowl of rice (cooked Chinese style, see page two), Chinese tea and a few Li Chee nuts.