Chicken Cantonese

Recipe Ingredients

4 tablespoons	60ml	Fat
4 tablespoons	60ml	Flour
3 cups	711ml	Chicken stock
3 cups	187g / 6.6oz	Diced chicken
1 cup	237ml	Water chestnuts - sliced
1 cup	237ml	Bamboo shoots - sliced
1/2 cup	80g / 2.8oz	Bean sprouts
1/2 cup	118ml	Sliced scallions
1/2 teaspoon	2.5ml	Pepper
		Boiled white rice

Recipe Instructions

Heat the fat and stir in the flour. Gradually add the stock, stirring constantly until mixture reaches the boiling point. Add the chicken, water chestnuts, bamboo shoots, bean sprouts, scallions and pepper. Cook over low heat 20 minutes. Taste to correct seasoning and serve on rice. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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