Recipe: Chicken Walnut (with water chestnuts and bamboo shoots, Wesson, 1960's)

CHICKEN WALNUT

1 frying chicken, cut up
1/4 cup Wesson oil
1 cup thinly sliced green beans
1 cup thinly sliced celery with leaves
1 tsp. salt
1 tsp. brown sugar
1/4 tsp. ground black pepper
1 cup chicken broth
1 tbsp. cornstarch
2 tbsp. soy sauce
1 cup fresh mushrooms or 1 (4 oz.) can
1 (5 oz.) can water chestnuts, drained, sliced
1 (5 oz.) can bamboo shoots, drained, sliced
1/2 cup walnuts (for garnish)
Hot cooked rice (for serving)

Brown chicken in oil, cover and cook slowly 20 minutes.

Add green beans, celery, seasonings and broth. Cook 5 to 10 minutes (let vegetables stay crisp).

Combine cornstarch and soy sauce, stir into chicken mixture with mushrooms, cook until thickened.

Add water chestnuts and bamboo shoots, heat through.

Garnish with walnuts, serve on rice.

Makes 4-6 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's