Take half a pound of chicken cut from the breast and half a pound of lean pork, and cut both into small pieces. Heat three tablespoonfuls of sweet lard; when it is well melted, put the above meat in the fat and fry until brown, stirring to keep it from burning. Have ready the following ingredients: One half pound of fresh or dried mushrooms which have been washed in lukewarm water (if dried mushrooms are used, soak them for ten minutes and pull off the stalks), half a bunch of celery chopped small, a dozen lotus seeds or water chestnuts peeled and cut into thin slices. Cut up one onion, also half a can of bamboo shoots and two pounds of bean sprouts. Wash all well and drain in colander. Put all these, except the bean sprouts, with the meat, and cook for ten minutes; now add the bean sprouts, one and one half tablespoonfuls of syou, a dash of cayenne pepper, and salt, and cook for five minutes. Serve with rice.
CHOP SUEY (PLAIN)
One and one half pounds of pork; one and one half pounds of veal; two onions; one dozen water chestnuts; one half can of bamboo shoots; two pounds of bean sprouts; three tablespoonfuls of syou; one half tablespoonful of salt.
Cut half a pound of pork in small pieces, and fry for three minutes. Cut up the veal and add it, frying for five minutes. Chop up two onions and half a bunch of celery into small pieces, slice thin a dozen water chestnuts and half a can of bamboo shoots, and turn into the pan with three tablespoonfuls of syou and half a tablespoonful of salt. Cook for ten minutes. Add the bean sprouts, and cook all together for five minutes. Serve with rice.
CHOW MAINS
MEAT CHOW MAIN
One quarter pound noodles; one quart peanut oil; one half dozen water chestnuts; one half pound of pork; one half pound of veal; two tablespoonfuls of syou; one half bunch of celery; one onion; one half pound of dried mushrooms; two eggs; one quarter pound of ham.
Into a quart of peanut oil put a quarter of a pound of noodles, and cook until crisp; then remove and drain. Meanwhile take one pound of pork, cut it in small pieces, and fry a golden brown. Cut up half a pound of veal, and fry with the pork for five minutes. Add two tablespoonfuls of syou and half a tablespoonful of salt to this, and let it simmer slowly, while preparing the following: Wash, and soak for ten minutes, half a pound of Chinese dried mushrooms, pulling off the stalks; half a bunch of celery, cut small; also one onion, chopped fine, and half a dozen water chestnuts, sliced fine. Turn these in with the meat and cook all together for five minutes. Place the noodles on a hot platter as a bottom layer, then the meat and vegetables. Garnish the top with threaded ham and the crumbled yolks of two hard-boiled eggs.
CHICKEN CHOW MAIN
Two eggs; one teaspoonful of salt; one quart of peanut oil; one half pound of noodles; four ounces of pork; two pounds of chopped chicken; one stalk of celery; one onion; one half pound of fresh mushrooms; one half pound of breast of chicken, shredded; three hard-boiled eggs; two tablespoonfuls of syou.
Have the peanut oil boiling hot and toss in the noodles. Fry until they are crisp, then take them from the oil and drain, while preparing the following: Take four ounces of fine chopped pork and half a pound of chicken meat, also chopped. Now add two tablespoonfuls of syou and one teaspoonful of salt. Cook all for ten minutes. Lay the noodles on a platter, forming a layer at the bottom of the dish, and place the vegetables and gravy on top of the noodles. Add a layer of the shredded chicken breast, lastly the yolks of hard-boiled eggs, crumbled, as a garnish. Serve very hot.
LOBSTER CHOW MAIN
One pound of lobster meat; two eggs; one half pound of noodles; three stalks of celery; one can of bamboo shoots; one onion; one quarter pound of mushrooms; one tablespoonful of sweet lard; one quart of peanut oil; three water chestnuts.
First boil the peanut oil and into it throw the noodles, cooking until crisp. Remove and drain, while preparing following: Put teaspoon of sweet lard into frying pan, and when hot turn in half the lobster meat, which has previously been cooked. (Canned lobster will do as well.) Cook for a few minutes, then add the onion, mushrooms, and water chestnuts. The bamboo shoots are added last, and all fried for ten minutes. Take a hot platter, and place the crisp noodles as a layer at the bottom of the dish, and spread above ingredients on top. Then take the other half of the lobster meat, and place a layer on top. Garnish with shredded yolks of hard-boiled eggs.
FRIED RICE
