Chicken Chow Mein

Course : Chicken
Serves: 1
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6 pounds hen -- boiled
2 cans lachoy water chestnuts -- (5 oz.) diced
1 1/2 quarts chicken stock
1 3/4 cups chopped celery
1 3/4 cups chopped onion
1 pound can lachoy bean sprouts
2 cans lachoy bamboo shoots -- (5 oz.)
1 teaspoon salt to taste
1 1/2 tablespoons lachoy bead molasses or brown gravy
13 tablespoons flour mixed with juices from canned vegetables
3 tablespoons soy sauce
1 can mushrooms

Preparation / Directions:

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.

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