November 11, 1954 Foreign Recipes Week Chineese Chicken Chop Suey, How to Cook Rice Chinese Style

Guest: Mr. Harry Wong, Manager of Lin Far Restuarant, 48 East Avenue, Rochester, New York

Chicken Chop Suey - Serves 3 - 4

1 whole fresh springer (chicken) 2 1/2 - 3 lbs.)

Cut off white meat into small pieces (uncooked). You can keep legs or dark meat for fried chicken. If you want to serve more people you can also add the darker part cut up.

1 chopped spanish onion
2 cups chopped celery
If possible to get, (may be omitted) 1/2 little bamboo shoots with water chestnuts, sliced up
2 cups bean sprouts
1 cup fresh or canned mushrooms

Dirst brown the small morsels of chicken, having first put into pan at least 2 T. of oil. Secondly, add salt to taste, celery and onions at the same time. Thirdly, cook until half done -- 5 minutes or so, then add a cup of water. Put in bamboo shoots, plus water chestnuts, plus 2 cups of bean sprouts. Cook for 5 minutes with cover on a good flame. Last of all, mix up about 2 teaspoons  of cornstarch in about 2 tablespoons of water with a little soy sauce. Pour this mixture over chicken, stir and when thickened for a minute, it is done. Serve with steamed rice.

How to Cook Rice Chinese Style

Use long grain rice. don't cook a lesser quantity than 3/4 or 1 lb. of rice. Wash and rinse rice at least 4 or 5 times. Then put cold water to cover the rice. Cover kettle and keep covered tightly so that rice can steam. Use as high a flame as possible, as long as the rice boils violently. Then as the steaming stops and the water is used up, lower the flame for about 8 to 10 minutes. Don't be afraid to use more rice than you need, you can use left over rice for a dish of Rice and Cream, Rice and Milk or Rice Pudding. Be sure not to stir the rice or lift the cover while it is cooking. The secret uis to let the steam go up and over the sides and then when there is no more moisture for this, lower the flame very low.