Boil one pound of rice for twenty minutes. While this is boiling, prepare the following: Take one pound of cooked chicken and cut it in small pieces. Put a tablespoonful of pork fat in the pan, and when it is very hot turn in the chicken and fry for a few minutes. Then cut up two stalks of celery, one onion, and six water chestnuts, and add with the syou, cayenne, and salt. Fry all for ten minutes, then place the rice in a platter and pour the above over it. Cover tight, and let it soak through the rice thoroughly. Then garnish with chopped parsley, and serve.
CHOP SUEYS
EXTRA WHITE CHOP SUEY
Breast of one and one half pound chicken; one tablespoonful of chicken fat; one pound of fresh mushrooms; one half bunch of celery; one dozen water chestnuts; two white onions; one half can of bamboo shoots; two pounds of bean sprouts; one and one half teaspoonfuls of salt; two tablespoonfuls of syou.
Cut in small pieces the breast of a young chicken of about one and one half pounds. Put a tablespoonful of chicken fat in a deep frying pan, and heat very hot, then put in the chicken and fry brown, stirring to keep from burning. Have ready the following ingredients: One pound of fresh white mushrooms, cut small; half a bunch of celery, chopped; a dozen water chestnuts, peeled and cut in slices; two white onions, and half a can of bamboo shoots, all sliced. Add all these to the chicken, and cook for ten minutes. Now add two pounds of bean sprouts, and cook for another five minutes with two tablespoonfuls of syou and a dash of cayenne pepper. Simmer for five minutes longer, and serve with rice.
DUCK CHOP SUEY
Three or three and one half pound duck; one tablespoonful of duck fat; one and one quarter tablespoonfuls of syou; dash of cayenne pepper; two teaspoonfuls of salt; one cup of dried mushrooms; one bunch of celery; one half cup of small white onions; one dozen lotus seeds; one can of bamboo shoots; two pounds of bean sprouts.
Carefully wash the duck and remove the bones, then wipe dry and pound the meat until tender. Then chop up about a tablespoonful of duck fat, and fry. Remove all lumps of fat, leaving only the clear oil, and put in the duck meat, cut in small pieces. Fry to a golden brown. Add one and one half tablespoonfuls of syou, a dash of cayenne pepper, and half a tablespoonful of salt. Cover, and let simmer for twenty minutes while preparing the following: Wash and soak for ten minutes one cup of dried mushrooms, pulling off all stalks and cutting small; cut up a bunch of celery small, and add a cupful of small white onions. Slice a dozen lotus seeds very thin, and half a can of bamboo shoots. Put all in with the duck and fry ten minutes; then add two pounds of bean sprouts and cook five minutes longer. Serve with rice.
GAR LU CHOP SUEY (With Chinese Dried Mushrooms)
One half pound of pork; one half pound of beef; one quarter clove of garlic; one onion; one half bunch of celery; one dozen lotus seeds; one half can of bamboo shoots; one and one half pounds of bean sprouts; three tablespoonfuls of syou; one teaspoonful of salt; dash cayenne pepper.
Cut half a pound of pork (not too fat) into small pieces, and fry to a nice golden brown. Chop into small pieces half a bunch of celery, and wash and soak half a pound of Chinese dried mushrooms, discarding the stalks. Chop up one onion, and a very small piece of garlic, chopped very fine. Season with three tablespoonfuls of syou. Salt, and add a dash of cayenne. Fry for ten minutes, then add half a can of bamboo shoots and fry for five minutes longer. Lastly, add one and one half pounds of bean sprouts, and cook all together for ten minutes. Serve with rice.
GAI YUK CHEE YUK (Chicken and Pork Chop Suey)
One half pound of breast of chicken; one half pound of lean pork; three tablespoonfuls of sweet lard; one half pound of mushrooms; one half bunch of celery; one dozen lotus seeds; one half can of bamboo shoots; two pounds of bean sprouts; one and one half teaspoonfuls of syou; one half teaspoonful of salt; dash of cayenne pepper.
