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CHICKEN CHOW MEIN

Category:    Chicken, Crockpot
Yield: 8 servings
 
      4 lb Fryer or hen, cut up                     -(optional)
      2 c  Water                               1 cn (6 or 8 1/2 oz.) water
      2 lg White onions, chopped                    -chestnuts, drained and
      2 c  Diagonally sliced celery                 -sliced
    1/4 c  Flour or cornstarch                 3 tb Molasses
    1/4 c  Soy sauce                                Chow mein noodles or fluffy
      1 cn (16 oz.) bean sprouts,                   -rice
           -drained                                 Toasted slivered almonds
      1 cn (5 or 6 oz.) bamboo shoots     
 
  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.)
 

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