Preparation:
Cook hen until tender. Cut in chunks of preferable size. Add molasses or gravy to stock from hen. Thicken with flour moist- ened to proper consistency to add to liquid. Steam chopped onions and celery in chicken fat in skillet until clear. Add to stock; also add all remaining ingredients; allow to reach slow boil. Serve over rice with fried noodles on top. Can be prepared a week ahead and stored in freezer. Make certain you have enough salt and soy sauce. | 