Recipe: Chicken Chop Suey with Rice from 1938

CHICKEN CHOP SUEY WITH RICE FROM 1938

2 cups chicken, cooked, shredded
3 tablespoons butter
1 cup green (bell) pepper, shredded
2 cups celery & leaves, shredded
1 1/2 cups chicken broth
4 tablespoons soy sauce
1 cup onions, shredded
2 cups canned bean sprouts
1 cup toasted almonds
1 tablespoon cornstarch
Hot steamed rice (for serving)

Melt the butter in the skillet. Put in the green pepper and the onion. Cook a few minutes, but do not brown.

Add the meat and cook five minutes.

Add celery, bean sprouts and broth, reserving enough broth to make a paste with the cornstarch. Add the paste and cook gently for 10 minutes, stirring well and carefully.

Stir in toasted almonds and soy sauce. Add mushrooms if desired.

Serve with hot steamed rice.

Source: Rochester, PA, Daily Times newspaper,
Wednesday, Jul 26, 1938