Recipe: Niwatori Sukiyaki (using chicken breasts, Wesson, 1960's)

NIWATORI SUKIYAKI

4 chicken breast halves, boned and cut in thin strips
2 tbsp. Wesson oil
1 onion, sliced thin
1 cup sliced celery with leaves
1/4 cup chicken broth, liquid from mushrooms or water
2 tbsp. soy sauce
2 tsp. sugar
1 (5 oz.) can bamboo shoots
1/2 lb. fresh spinach, shredded
1/2 lb. sliced fresh mushrooms or 1 (4 oz.) can
Hot cooked rice (for serving)

For quick handling or preparing at table, arrange chicken and vegetables on large platter before cooking.

Brown chicken in hot oil in large skillet. Add onion and celery with broth, soy sauce and sugar. Cover and cook over low heat about 5 minutes.

Add bamboo shoots, spinach and mushrooms. Cover and cook slowly 5 minutes, stir once.

Serve with rice.

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