Ingredients Jump to Instructions ↓

  1. 3 lbs chicken parts (approx) 3 1/2 t chicken bouillon 4 1/2 c celery coarse cut 3 1/2 c onion s coarse cut 3 T brown sugar 1/4 t pepper 5 T soy sauce 1 4 oz can mushroom s (* I use fresh) 1 can bean sprouts (* I use fresh) cornstarch rice chow mein noodle s

Instructions Jump to Ingredients ↑

  1. Put chicken in pan and cover completely with water (*instead of water you can use chicken broth). Bring to a boil and let simmer until chicken is tender to turn of fork. Remove chicken and when cool remove chicken from bones and dice. (*This is usually when I put the chicken broth in the fridge till next day so I can remove the fat from the top). Add to the chicken broth the chicken bouillon, brown sugar, pepper, soy sauce, celery, onions, mushrooms, and bean sprouts. Add 3 heaping T cornstarch to a cup of water and mix till there are no lumps. Add to chow mein and bring to a soft boil stirring constantly till thick. Serve with rice and chow mein noodles. Chow mein noodles can be heated in the oven at 225. Grandma says this makes them more crisp and tasty


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