Add hot paprika (or black pepper) to taste. Remove bay leaves & stir in sauerkraut, heating thru. That book states: A likely origin for American chop suey is the recipe for Chop Suey Stew in the ‘1916 Manual for Army Cooks’, an urtext for many institutional foods of the twentieth century. ![]() Stir fry until the chicken is no longer pink, about 5 minutes. Heat the oil just until it starts to smoke, about 1 minute. Remove cover & continue simmering until liquid has reduced to a stew-like consistency (or to consistency of your taste). Cook the chicken: Add the oil to a wok or a large, deep non-stick skillet over medium-high heat. Cover & simmer for 15 minutes or so, until chicken pieces are just cooked thru. ![]() Add onions, garlic, & celery & sauté until vegetables just begin to soften, being careful not to let garlic brown/burn. Brown chicken pieces lightly for a few minutes. (The book doesn't specify a setting so I would use 10 lbs) Heat until you get a steady rocking and cook 10 minutes. Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup. Hot Hungarian paprika (or freshly ground black pepper) to tasteĬoat bottom of large coverable skillet with olive oil. Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil. 1 pound or so) boneless skinless chicken thighs or boneless skinless chicken breasts or tenders, cut into bite-size piecesġ cup dry white wine (Chablis or Pinot Grigio work well)ġ can (14-15 oz) diced tomatoes, undrained ![]() I make it every year on Bela Lugosi's birthday - lol!ġ pkge. Prepare the noodle nest in a large pan of boiling water add the noodles and let them cook for only 1 minute before turning off the heat.
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