Chicken Chop Suey For 15 Recipe

• 3 1/2 - 4 lbs. young chicken, raw
• 1/2 c. chicken fat, olive or possibly peanut oil
• 1/2 pound lean pork, cubed
• 1 pound lean veal, cubed
• 2 tbsp. salt
• 1 pound Chinese water chestnuts, peeled (or possibly use canned)
• 1 lg. bunch celery
• 1/2 can bamboo shoots
• 2 onions, minced
• 1 (8 ounce.) can mushrooms
• 1 (1 lb.) can bean sprouts
• 1/4 c. cornstarch
• 3 tbsp. water
• 1/4 teaspoon pepper
• Soy sauce to taste

1. In advance, bone chicken and cut in thin strips.
2. Heat fat in large kettle; add in chicken, pork, veal and salt; cover and simmer for 25 min or possibly till tender.
3. Add in water if necessary.
4. Cut chestnuts, celery, bamboo shoots, and onions into thin strips.
5. Just before serving, add in with sliced mushrooms to the meat, cover and cook 10 min.
6. Add in bean sprouts, liquid removed, cornstarch dissolved in cool water and seasoning.
7. Cover and simmer 5 min; serve warm with rice.

young chicken, chicken, lean pork, lean veal, salt, chestnuts, celery, bamboo shoots, onions, mushrooms, bean sprouts, cornstarch, water, pepper, soy sauce

Taken from cookeatshare.com/recipes/chicken-chop-suey-for-15-44844 (may not work)