1 cup chicken, diced & cooked
1 cup celery, sliced
2 tbsp margarine
1/3 cup green onion, sliced
1 can chunky chicken & rice soup
1 can bean sprouts
1 tbsp soy sauce
1 tbsp corn starch
2 tbsp water
A Recipe for
Chinese Chicken
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| Elayne Boolser |
Herb Tip |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
This Recipe for Chinese Chicken is one of thousands in the Recipes-to-go Asian Cookbook.
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
If you enjoy this Chinese Chicken Recipe - you should enjoy the recipe collections you can find on the websites below:
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Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
This is a recipe for Chinese Chicken from the recipe cookbook of Recipes-to-go (Asian)
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
Food Tip |
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The belly rules the mind. |
| Spanish Proverb |
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| Terri Guillemets |
In saucepan, brown meat and cook celery and onion until tender (use
margarine). Add soup, bean sprouts and soy sauce. Blend corn starch
and water. Add to soup mixture. Cook until thick. Serve with Chinese
noodles and egg rolls. Randy Rigg
Serves: 2
Chinese Chicken Recipe brought to you by Recipes To-Go