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Chicken Chop Suey

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I never use chopsticks.  I am severely chopstick-challenged.

Don’t let the brown rice fool you.  This was really good.  And, in typical Ellie Krieger style, the serving was huge.  You can find this in the Food You Crave.

Frankly, though, there’s a lot of prep work.

Slice the celery, scallions, garlic, napa cabbage, shiitakes.  In fact, as if that’s not enough slicing, you can then slice the sliced bamboo shoots.  On top of all the slicing, you also have to cook the rice, the chicken, and the wonton wrappers, and toast some sesame seeds.  Before I forget, EK says 10 to 12 minutes for those wontons.  I am here to tell you that they took about seven minutes.  Of course, every oven is different.  Isn’t that what they say?

Once all the slicing was done, it went pretty fast.

EK says that her Grandma used to make this.  My Grandma isn’t much of a cook, but she loves to go to the Salem Willows in MA and get chop suey sandwiches.  I highly recommend them too.

I was so worn out after all the slicing I forgot to sprinkle on the toasted sesame seeds.

By the way, in my humble opinion, it ain’t chop suey unless there are bean sprouts, and maybe a water chestnut or two.

Eat Well and Savor.

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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