Two and one half pound chicken; two tablespoonfuls of olive oil; one cupful of Chinese almonds; two stalks of celery; one teaspoonful of onion juice; two tablespoonfuls of syou; one quarter pound of white mushrooms.
Use only the breast of a young chicken, and cut it in small tubes. Fry to a golden brown in two tablespoonfuls of olive oil. Take a cupful of almonds or walnuts, blanched and chopped, and half a pound of small white mushrooms cut up small; to this add a teaspoonful of onion juice and two tablespoonfuls of syou. Turn all in with the chicken and simmer half an hour. Thicken with Quong Sang Chong, and garnish with a border of nuts.
CHICKEN WITH MUSHROOMS
One tablespoonful of sweet lard; two pounds of chicken; one onion; one pound of fresh mushrooms; one tablespoonful of syou; two teaspoonfuls of salt.
Put the lard in the pan, and have it boiling hot. Cut up a young chicken, and remove all the bones; then lay it in the fat, and cook to a golden brown. Mince the onion and add. Wash and cut up the mushrooms, and add with a tablespoonful of syou. Cook all slowly for fifteen minutes.
MEATS
PORK WITH GREEN PEPPERS
One and one half pounds of pork; two tablespoonfuls of syou; six green peppers; one onion; one teaspoonful of salt.
Cut the pork in strips about two inches long and half an inch thick. Wash the peppers, remove the seeds, and cut into small pieces; then add to the meat with two tablespoonfuls of syou, one onion chopped fine, and a tablespoonful of salt. Cover, and cook for ten minutes. Serve with rice.
CHINESE FRIED PORK WITH ONIONS
One pound of pork; two large onions; two tablespoonfuls of syou; one teaspoonful of salt.
Cut about a pound of fresh pork (not too fat) in tubes, and fry a light brown. Cut up two large onions and fry with the pork until all is brown, then add the salt and two tablespoonfuls of syou, and fry very hot. This is very tasty, and good served with boiled rice.
PEPPER STEAK
One and one half pounds of beef; two tablespoonfuls of beef suet; three tablespoonfuls of syou; six green peppers; one onion.
Take the upper cut of the round of beef and cut into strips about two inches long. Fry in the beef suet for about four minutes, then add one onion, cut fine. Have the green peppers washed and the seeds removed, and cut in small pieces. Turn in with the beef, and add three tablespoonfuls of syou and some salt. Cover tight, and let simmer for ten minutes.
BEEF KIDNEY WITH CHINESE MUSHROOMS
One beef kidney; one quarter pound of dried mushrooms; one small onion; one and one half teaspoonfuls of salt; dash of cayenne pepper; two tablespoonfuls of chopped fat pork; three tablespoonfuls of syou.
Soak the kidney for half an hour in cold water with a handful of salt; then cut in small pieces and fry in pork fat. Wash a quarter of a pound of dried mushrooms in lukewarm water, pull off the stalks, and soak for ten minutes. Add this to the kidney, with one small chopped onion, one and one quarter teaspoonfuls of salt, and three tablespoonfuls of syou. Cover tight, and boil very slowly for one hour, adding boiling water if it dries. Serve with rice.
FRIED BEEF WITH MUSHROOMS
One pound of beef; one pound of mushrooms; one small onion; six lotus seeds; two tablespoonfuls of syou; one teaspoonful of salt; one half pound of suet.
Use the upper part of the round, or rump steak, cut in small pieces (strips about two inches long). Chop up the suet and fry out all the fat, drain, and fry the beef in it good and brown. Add the onion and slice the lotus seeds. Cut up the mushrooms and turn in. Fry for about two minutes, then add two tablespoonfuls of syou and salt. Cover up tight, and let it simmer for fifteen minutes. Serve with rice.
FRIED RICE WITH CHICKEN AND MUSHROOMS
One pound of rice; one pound of cooked flesh of chicken; one pound of fresh white mushrooms; two stalks of celery; one onion; six water chestnuts; one tablespoonful of pork fat; two tablespoonfuls of syou; dash of cayenne pepper; one teaspoonful of salt.
