Post by chief_cook2 on Oct 27, 2002 18:32:34 GMT -6
Yield: 8 servings
4 lbs Fryer or hen, cut up
2 cup Water
2 large White onions, chopped
2 cup Diagonally sliced celery
1/4 cup Flour or cornstarch
1/4 cup Soy sauce
1 can (16 oz.) bean sprouts
-drained
1 can (5 or 6 oz.) bamboo shoots
-(optional)
1 can (6 or 8 ½ oz.) water
-chestnuts, drained and
-sliced
3 tbsp Molasses
Chow mein noodles or fluffy
-rice
Toasted slivered almonds
Procedures
Place chicken with water, onions and celery in crock-pot.
Cover and cook on low setting for 8 to 10 hours.
One hour before serving, turn to high setting.
Remove chicken; bone and cut up meat into bite size pieces.
Return to crock-pot.
Combine flour with soy sauce and stir into crock-pot with bean sprouts, bamboo shoots, water chestnuts and molasses.
Stir well until thickened.
Taste for seasoning.
Turn to low until ready to serve, up to 4 hours.
Serve over chow mein noodle or hot fluffy rice.
Sprinkle with toasted slivered almonds.
Makes 8 to 10 servings (about 3 ½ qts).