Page:The Chinese cook book.djvu/59

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THE CHINESE COOK BOOK
33

CHICKEN FRIED NOODLES


GUY

CHOW

MIN

1 cup onions cut into threads
2 cupfuls chicken cut into threads 1½ inches long
1 egg, fried and cut into threads
1 cup Chinese mushrooms
1 tablespoonful cornstarch
1 tablespoonful Chinese sauce
3 cups primary soup
2 tablespoonfuls lard

(a) Put the lard on the noodles, and steam for ½ hour.

(b) After the noodles have been steamed, they tend to stay together; therefore they should be loosened up with a fork.

(c) Place the steamed noodles in a pan of boiling oil and fry until nicely brown. Then put on a dish.

(d) Cook the onion and chicken until done.

(e) Make a gravy of the primary soup, cornstarch (first dissolved in water), Chinese