Bami

• 2 (3 lb.) chickens
• 1 (5 oz.) bag egg noodles
• 1/4 c. chicken fat
• 3 cloves garlic
• 2 medium onions, minced
• 1 lb. fresh mushrooms
• 1/2 tsp. Tabasco sauce
• 1 (16 oz.) can bean sprouts, drained
• 2 (8 1/2 oz.) cans water chestnuts, drained
• 1 Tbsp. salt
• 1/2 tsp. red pepper
• 1 Tbsp. Worcestershire sauce

1. Boil chicken and tear into small pieces. Save stock.
2. Cook noodles in chicken stock.
3. In chicken fat or margarine, brown garlic and onions. Add all other ingredients except noodles. Simmer about 10 minutes until almost done. Combine mixture with noodles.
4. Let it sit overnight for best flavor.
5. Heat in a 350u0b0 oven for 30 minutes. Serve with soy sauce. Serves 8.

chickens, egg noodles, chicken fat, garlic, onions, fresh mushrooms, tabasco sauce, bean sprouts, water chestnuts, salt, red pepper, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=598854 (may not work)