1914 - Chinese-Japanese Cook Book

Chinese - Chicken and Pork Chop Suey

DDV CULINARY

One half pound of breast of chicken;
one half pound of lean pork;
three tablespoonfuls of sweet lard;
one half pound of mushrooms;
one half bunch of celery;
one dozen lotus seeds;
one half can of bamboo shoots;
two pounds of bean sprouts;
one and one half teaspoonfuls of syou;
one half teaspoonful of salt;
dash of cayenne pepper.

Take half a pound of chicken cut from the breast and
half a pound of lean pork, and cut both into small pieces.
Heat three tablespoonfuls of sweet lard;
when it is well melted, put the above meat in the fat and fry until brown,
stirring to keep it from burning.
Have ready the following ingredients:
One half pound of fresh or dried mushrooms which have been washed in lukewarm water
(if dried mushrooms are used, soak them for ten minutes and pull off the stalks),
half a bunch of celery chopped small,
a dozen lotus seeds or water chestnuts peeled and cut into thin slices.
Cut up one onion, also half a can of bamboo shoots and two pounds of bean sprouts.
Wash all well and drain in colander.
Put all these, except the bean sprouts, with the meat, and cook for ten minutes;
now add the bean sprouts, one and one half tablespoonfuls of syou,
a dash of cayenne pepper, and salt, and cook for five minutes.
Serve with rice.