Ingredients
4 lb Fryer or hen, cut up
2 c Water
2 lg White onions, chopped
2 c Diagonally sliced celery
1/4 c Flour or cornstarch
3 tb Molasses
1/4 c Soy sauce
1 cn (16 oz.) bean sprouts, drained Toasted slivered
almonds
1 cn (5 or 6 oz.) bamboo shoots -(optional)
1 cn (6 or 8 1/2 oz.) water-chestnuts, drained and-sliced
Chow mein noodles or fluffy-rice
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Place chicken with water, onions and celery
in Crock-Pot. Cover and cook
on Low setting for 8 to 10 hours. One hour before serving, turn
to High
setting. Remove chicken; bone and cut up meat into bite size
pieces.
Return to Crock-Pot. Combine flour with soy sauce and stir into
Crock-Pot
with bean sprouts, bamboo shoots, water chestnuts and molasses.
Stir well
until thickened. Taste for seasoning. Turn to Low until ready
to serve, up
to 4 hours. Serve over chow mein noodle or hot fluffy rice.
Sprinkle with
toasted slivered almonds. Makes 8 to 10 servings (about 3 1/2
qts.)
Makes 8 servings.
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