Chinese-Japanese cook book

Contents

List of Chinese and Japanese Groceries ..1I1 A. eee te bi See hes en 112

Chinese cooking in recent years has become very popular in America, and certain Japanese dishes are also in high favor. The restaurants are no longer merely the resort of curious idlers, intent upon studying types peculiar to Chinatown, for the Chinese restaurants have pushed their way out of Chinatown and are now found in all parts of the large cities of America. In New York they rub elbows with and challenge competition with the finest eating palaces. Their patronage to-day is of the very best, and many of their dishes are justly famous.

There is no reason why these same dishes should not be cooked and served in any American home. When it is known how simple and clean are the ingredients used to make up these Oriental dishes, the Westerner will cease to feel that natural repugnance which assails one when about to taste a strange dish of a new and strange land.

Part I Chinese Recipes Rules For Cooking

GENERAL

“The first and the most important rule for Chinese cooking is cleanliness, first of the hands, second of the utensils, and third of the food.

Meat should not be washed, but should be rinsed in cold or lukewarm water and, if necessary, singed over a hot: flame and scraped with a sharp knife.

All vegetables and fruit should be washed in cold water,—if necessary, in fifty different waters.

Never use soap to wash saucepans. Use washing soda or sand.

All cloths and dish towels should be boiled and rinsed thoroughly.

Care must be taken to measure accurately the ingredients of recipes, for the spices and relishes used in Chinese kitchens are exceedingly hot and pronounced in flavor. |

To make rich stock for soup use

RULES FOR COOKING only a quart of water to every pound of veal, mutton, or beef bone. To determine whether a fish is fresh, watch that its flesh is firm and thick, | its scales glistening, and its eyes!

prominent.

-When dropped into a bowl or pan containing cold water, eggs that are absolutely fresh will immediately sink | to the bottom and rest there; eggs which are not perfectly fresh will stand on end or rise a little.

Delicious dishes can be obtained only from the use of the purest and | best quality of ingredients. A good cook needs to be as well a discriminating purchaser.

Glass measures recording pints and | quarts of liquid and ounces and pounds | of solids (like sugar), with the fractions | thereof, are handy and sanitary.

TO BOIL RICE

Use an iron pot. Wash the rice. thoroughly in many waters, until, in fact, the water is as clear as for drinking. Toone cupful of rice add.

RULES FOR COOKING one and a quarter cupfuls of cold water. Cover tight, and boil slowly half an hour—no more. On no account stir. Rice should not be disturbed till it is taken up; that is the secret of the dry, finely cooked Chinese rice. Set on back of range, covered with a clean cloth or napkin, until ready to serve. Rice should be served in individual bowls, replenished as soon as empty throughout the meal. With the Chinese it takes the place of bread or potatoes. Salt is not added until it is served.

TEA

The quantity of tea used depends on the quality, and the taste of the individual. Rinse the pot with boiling water before putting in the tea. The water should just come to a boil—no more. Pour on the tea leaves. Let it stand for two or three minutes, but on no account must it be allowed to boil. Strain tea from leaves, and serve pure, if Chinese tea is used. See more about tea on page 109.

SOUPS YEA FOO MAIN

One quart of soup stock; one quarter pound of mushrooms; three stalks of celery; one eighth clove of garlic; six water chestnuts; one quarter pound of vermicelli; one and one quarter teaspoonfuls of salt; one teaspoonful of syou (Chinese sauce).

Have the soup stock boiling hot. Then wash thoroughly in cold water all the above vegetables, and cut in small pieces. Add to the soup one tablespoonful of syou, and the salt and pepper. Let all boil twenty minutes; then add the vermicelli and boil fifteen minutes more. Serve with hard-boiled eggs cut in quarters.

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YAT KO MAIN

One quart of soup stock; one quarter pound of noodles; one and one half teaspoonfuls of salt; one quarter pound of minced ham; one table-

SOUPS: “"'

spoonful of syou; one small onion; one stalk of celery. % Boil the noodles until cen bouh ten minutes. Then remove from the hot water, and put in’cold water to soak, while preparing the soup. To one quart of good soup stock add one onion and one stalk of celery, chopped fine, pepper and salt, and one tablespoonful of syou. Boil ten minutes. Remove noodles from the cold water, add them to the soup, and boil for five minutes more. The ham should be shredded. Just before serving porate it on top. ea

SOUP STOCK

Save all beef, veal, and chicken bones and clean pieces of meat; also the feet of chickens and the giblets. Wash the chicken feet and skin them, ‘by first scalding.in boiling water. Cover all the above with cold water and let it boil from five to eight hours slowly, with salt to taste. Drain liquor from bones, and set away to jiu a Sees SS ee “ieee cates son ea eer once Se SL a a ha = ef di cool. When cold it will be a thick jelly, and is used as the foundation for various soups and gravies.

MO KU GAI T’ONG

(Spring Chicken Soup with Mushrooms)

Two and one half pounds of chicken; one quarter pound of lean pork; one quarter pound of dried mushrooms; one dozen lotus seeds; three stalks of celery; one teaspoonful of salt; one tablespoonful of syou; one onion.

Clean a fresh young chicken of about two and one half pounds. Cut off all the flesh; put the bones, with liver and gizzard, into three pints of cold water, and boil for two hours, adding water if it boils away. While the stock is boiling, prepare the following: Cut up the chicken meat into small pieces. Cut up very fine one quarter pound of lean pork. Wash and soak in lukewarm water one quarter pound of dried mushrooms. Pull off all the stalks. Peel and cut a dozen lotus seeds or water chestnuts. Chop three stalks of celery

SOUPS very fine, and also one onion. Pour off the liquor from the bones, and strain. Cut up liver and gizzard fine and return to stock. Add all the ingredients, with one teaspoonful of salt and one tablespoonful of syou. Boil all together for one hour.

GAI GRUN YUNG WAA (Bird’s-nest Soup)

One half pound of bird’s nest; one pint of chicken stock; one quarter pound of cooked breast of chicken; one boiled egg; one quarter pound of minced ham; one teaspoonful of salt.

To make this soup, the bird’s nest is first boiled an hour, then drained and put into cold water. Meanwhile the cooked chicken meat is well pounded, so as not to be in large or hard pieces, and a cupful of the cold stock is added to it. Next the bird’s nest is taken from the cold water and well drained, and added to the soup stock. Boil for half an hour. Now the chicken meat is added, and also the egg, the latter having previously been finely

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Sa Re ee a BO x erumbled. The soup is taken - off the fire as it begins to boil again after the last addition. Before serving, the minced ham is sprinkled on.top. . Bird’s nest is a gelatinous substance, a species of seaweed, with which certain Chinese birds, the esculent swallow and the white-backed swallow, build their nests. It is also found in Java. It is one of. the most delicious of Chinese foods, and esteemed and praised not alone by the Chinese but by- all travelers in the Orient. :

SEAWEED SOUP

Two yolks of hard-boiled eggs; one can. of seaweed; three chicken giblets; two tablespoonfuls of syou; one and one half teaspoonfuls of Quong Sang Chong (water chestnut flour). . Boil one can of seaweed. until. itis like..thin jelly.. Have ready three chicken. giblets, chopped. very fine; having first boiled them one hour in.a quart of water. Add the seaweed, and boil all together for half.an hour. Strain, then crumble in the yolks of

SOUPS two hard-boiled eggs, stir in two tablespoonfuls of syou, and salt to taste. Rub smooth one and a half teaspoonfuls of Quong Sang Chong ina little cold water, then add to the soup and stir until it thickens slightly. Serve with a small piece of seaweed on top that has been soaking in spiced vinegar.

BAK TOY GUN (Chinese Soup of White Vegetables)

Two tablespoonfuls of syou; one half pound of white mushrooms; one dozen water chestnuts; one quarter pound of bean sprouts; one stalk of celery; two small onions; three eggs; bit of garlic.

No meat or stock is used for this soup. Have ready three pints of boiling, salted water, with the two tablespoonfuls of syou in it. Add all of above vegetables (which have been previously washed in cold water, and cut in small pieces) except the mushrooms and celery. Boil for fifteen minutes, then add the mushears pee ae a ot et BS ee ee

| ‘§ | oe ' ‘q E ‘H | H i A a | rooms and celery. Whip up _ the three eggs in a little cold water, and drop slowly into the boiling soup, stirring the soup as it drops, and it will form into fanciful shapes. Remove at once, and serve.

GRAVY

Use pork fat cut up and fried crisp. Then rub smooth one tablespoonful of Quong Sang Chong (water-chestnut flour) or rice flour in cold water, and stir it slowly into the boiling fat until it thickens and browns. Add syou, salt, pepper, and a little sugar. In preparing chop sueys and similar dishes, use this gravy if the mixture is too dry.

GRAVY WITH ONIONS

Place two tablespoonfuls of chicken fat or pork fat in pan, and when it is very hot add a finely chopped onion and fry a golden brown. Now slowly stir in one tablespoonful of flour until brown (taking care not to burn), salt, pepper, and a little sugar, then slowly pour boiling water, stirring all the time, until you have a smooth, © rich gravy. Use for addition to the various dishes.

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FISH

TEN SUNE GUNE (Sweet and Sour Fish)

Two pounds of sea bass; one and one half cupfuls of water; one tablespoonful of Quong Sang Chong (water-chestnut flour); two and one half tablespoonfuls of vinegar.

Clean a sea bass of about two pounds. Take out all the insides, taking care to keep the fish whole. Then put it into a medium deep dish large enough to fit the fish. Pour over it water almost boiling, cover fish well over. Put a lid on dish, and leave on range for one hour. Do not boil, but keep it hot. Now prepare the following sauce: Rub smooth one. tablespoonful of Quong Sang Chong. Toacup and a half of water add one tablespoonful of salt, one and one half tablespoonfuls of sugar, and two and one half tablespoonfuls of vinegar. Mix well. Boil until it thick-

FISH ens, stirring constantly to prevent burning. Dish up the fish, place on another hot, dry dish, then pour over it. the sauce, and. serve with rice.

PINEAPPLE FISH

Two pounds of fish; one tablespoonful. of syou; one can of preserved pineapple.

Clean a haddock or codfish of about two pounds and take out the bones. Rub well with salt, and set in a fish pan.. Cover well with boiling water, and let it simmer gently for twenty minutes. Drain off all the water, and add one tablespoonful of syou and one can of preserved pineapple. Let this simmer slowly for fifteen minutes longer. Thicken with cornstarch or Quong Sang Chong, and serve with rice.

__ LOBSTER OMELETTE One. teaspoonful of peanut oil; ‘two eggs; one tablespoonful of cold water; one tablespoonful of chopped lobster meat; salt and pepper. ah ancieiisieinaes eiamiiaaiieici

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Use small frying pan and put into it a tablespoonful of peanut oil. Heat it. Now beat two eggs with a tablespoonful of cold water. Pour half in the pan. Have ready the cooked lobster, broken into small pieces. Quickly pour in the other half of beaten eggs, and cook slowly for five minutes. Slip off pan without breaking, and make two or three more omelettes in exactly the same way, or have several small frying pans and cook all at once, serving one omelette on top of another in a hot waterheated platter.

COLD PICKLED FISH

Two pounds of fish; one pint of vinegar; one pint of water; four red peppers; one tablespoonful of salt; one teaspoonful of sugar.

Any white fish can be used that is large enough to slice. Wash the fish, then wipe dry and lay it in an earthen dish. Mix together one pint of vinegar and one pint of water, and when boiling, pour it over the fish. Cut

FISH up four red peppers, taking out the seeds. Sprinkle the salt and sugar over the fish, and then lay in the peppers. Cover tight, and put away for two hours. Then drain off all vinegar and water. This dish is very good served with bamboo shoots, rice, or any kind of vegetable.

YEU (Fish Cakes)

Two eggs; one cupful of fish meat; two cupfuls of rice flour; two tablespoonfuls of peanut oil; one and one half teaspoonfuls of salt; one quarter pound of almonds.

Take any dried fish, and remove all bones and skin. Then pound the fish to a powder, and mix one cup of the fish with a quarter pound of blanched almonds, also pounded, two cupfuls of dried and powdered rice flour, and half a teaspoonful of salt. Beat the whites of two eggs with a little cold water, enough to make a thin paste. Mix well all together. Roll very thin, cut into cakes, and bake in a sagopa

| i Al | hot oven in hot peanut oil for twenty minutes. Remove the cakes from the oil, and drain on paper in a slow oven until cakes are dry and crisp.

SHRIMP OMELETTE

One half cup of shrimp meat; five eggs; one cupful of mushrooms; two tablespoonfuls of sweet lard; salt and pepper.

Put the sweet lard in the pan, and when hot throw in the mushrooms, which have been first washed and cut small. Cook for five minutes, then add the shrimp meat, which has previously been cooked and flaked. Cook for two minutes more. Beat five eggs and throw in the pan, and cook for five minutes, taking care not to burn, but do not stir or shake the pan, save very gently. Slip omelette off pan without breaking, and with the mushroom and shrimp side up, or folded in two. Serve on a hot platter.

FISH

DRIED SHRIMP STEW

Two cupfuls of dried shrimp; one tablespoonful of rice flour; one teaspoonful of salt; a dash of cayenne pepper; one and one half tablespoonfuls of syou.

Soak the shrimps in cold water for half an hour, drain, and cover with cold water, add the cayenne pepper and syou, and boil slowly about one hour. Mix the rice flour with cold water to a smooth paste, and stir until it thickens. Serve with rice.

CURRY SHRIMPS

One onion; one tablespoonful of olive oil; one and one half teaspoonfuls of curry powder; one tablespoonful of syou; one cupful of boiling water; one tablespoonful of rice flour; one teaspoonful of salt; one and one half pounds of boiled shrimps.

Fry to a light brown in one tablespoonful of pure olive oil, one onion, chopped fine. Mix one and one half teaspoonfuls of curry powder with a little cold water to make a smooth t

4 A A 8 AIT a Bt OE HS ek ee ee a Le eres aes SPOS ay oan paste, and stir it in. Add a tablespoonful of syou, a cupful of boiling water, a teaspoonful of salt, a dash of cayenne pepper, and dust with rice powder, stirring until it thickens. Have ready a pound of cooked shrimps, flaked, or white fish may be used instead. Simmer for five minutes, and serve with rice.

FRIED CHICKEN (Chinese Style)

Two and one half pounds of chicken; two tablespoonfuls of sweet lard; one tablespoonful of syou; one half onion; one teaspoonful of cornstarch or Quong Sang Chong; one teaspoonful of salt.

Clean a young spring chicken, and cut it into small pieces. Fry to a golden brown in hot, sweet lard. Serve with a brown gravy prepared as follows: Boil the giblets until tender, then chop very fine and return to the liquor in which they were boiled. Add a tablespoonful of syou and half an onion chopped fine; boil for ten minutes. Thicken with a teaspoonful of cornstarch or rice flour, and pour Over the chicken. Serve hot, with rice.

SHU BOK AP (Fried Squab)

Two squabs; olive or peanut oil; two chicken livers; one small onion;

3 27 two tablespoonfuls of syou; one tablespoonful of Chinese almonds; one quarter pound of white mushrooms; one teaspoonful of salt; yolks of two eggs, hard-boiled.

Cut the squabs in pieces, not too small. Let the legs be separated from the body, also the wings, and cut the rest in four pieces. Singe off all hair and feathers. Wash in cold water, and wipe dry. Dip each piece of squab in dry flour, and toss in boiling olive or peanut oil. Cook until it is crisp. Drain off all fat, while preparing the following: Put one tablespoonful of olive oil in the pan, and when it is hot, place the chicken livers (chopped very fine) in the fat, add a small minced onion, two tablespoonfuls of syou, a tablespoonful of Chinese small almonds, blanched and chopped, and a quarter of a pound of white mushrooms, cut small. Fry for ten minutes, then pour into hot dish and place the squab on top, garnished with crumbled hard-boiled yolks of eggs.

ROAST SQUAB

One plump squab; two chicken livers; one dozen fresh mushrooms; one tablespoonful of Chinese almonds; one tablespoonful of chicken fat; two tablespoonfuls of syou; one teaspoonful of salt; one quarter small onion; one teaspoonful of cornstarch.

Clean and singe a plump squab. Rub inside and out with salt. Stuff it with the following: A dozen mushrooms, peeled and cut small, a tablespoonful of almonds which have been blanched and chopped fine, and a little minced onion. Mix together, and fill the squab. Now sew or skew tight, and melt the tablespoonful of chicken fat and pour it over the squab. Place in a hot oven and roast for half an hour, basting and turning frequently. Make the gravy, meanwhile, by chopping fine two chicken livers and frying them in a teaspoonful of chicken fat. When very brown, stir in a teaspoonful of cornstarch antil brown. Now add two tablespoonfuls of syou, and serve with the squab.

STEAMED DUCK

Three and one half pound duck; one quarter pound of .pork; one quarter pound of mushrooms; one quarter pound of water chestnuts; one quarter cup of barley; one and one half tablespoonfuls of syou; one teaspoonful of salt.

After the duck has been well cleaned, inside and.out, cut down the breast, dry well, and rub it thoroughly with salt.. Lay in a bowl, and then prepare the following filling: Take one quarter pound of pork, chopped fine; one quarter pound of mushrooms, cut small; and one quarter pound of water chestnuts, sliced thin. Boil one quarter pound of barley for ten minutes, adding half a tablespoonful of syou and a teaspoonful of salt. Mix together all of the above ingredients, fill the duck, and sew or skew it up. Steam for three hours, and serve with rice.

DUCK WITH HERBS

Three to four pound duck; one quarter pound of pork fat; one onion;

two stalks of celery; one lemon peeling; one quarter clove of garlic; two tablespoonfuls of syou; one tablespoonful of mixed spices; one cup of stock; one dozen mushrooms; one teaspoonful of salt; one tablespoonful of parsley.

Drain and singe the duck. Wipe, then thoroughly dry, inside and out, with a clean, damp cloth. Line a pan with small pieces of pork (fat). Sprinkle the bottom with minced onion, celery, grated lemon peel, and the garlic, grated fine. Lay the duck in and cover with a tablespoonful of mixed spices, two tablespoonfuls of syou, and a cup of rich stock. Set over the fire and simmer for two hours, basting often. Wash the mushrooms and turn them in, and cook all together for ten minutes. Take up, and thicken the gravy with cornstarch or rice flour. Lastly, toss in the chopped parsley. Cut up the duck in small pieces (not too small), arrange on dish, pour the gravy with the herbs around the duck, and serve hot with rice.

BOO LOO GAI (Pineapple Chicken)

One young chicken; one tablespoonful of sweet lard; one tablespoonful of syou; one can of preserved: pineapple.

Wash and singe a young, fresh chicken and cut off all the flesh. Slice it, put a tablespoonful of sweet lard in the pan, and fry. Do not let it burn. Add the chicken, and fry brown. Add a tablespoonful of syou and-a can of preserved pineapple, and cook slowly for fifteen minutes. Thicken the pineapple juice with a teaspoonful of Quong Sang Chong, and serve hot with rice.

SWEET AND PUNGENT CHICKEN

Three and one half pound chicken; one dessert-spoonful of salt; two tablespoonfuls of sugar; two cupfuls of vinegar; one half onion; one tablespoonful of sweet lard; two tablespoonfuls of syou.

Take a young chicken of about three and one half pounds. Clean and singe it, and remove all the bones.

Lay in a stone dish and over it pour (enough to cover well) a mixture of two cupfuls of boiling vinegar, a dessert-spoonful of salt, and two tablespoonfuls of sugar. Cover, and put away in a cool place for twenty-four hours. Prepare a brown gravy by chopping half an onion and frying it a light brown in sweet lard or chicken fat. Cut the chicken into quarters, and put in a pan with two tablespoonfuls of syou. Simmer for half an hour very gently. Serve with rice.

LYCHEE CHICKEN

Two pound chicken; one teaspoonful of salt; one quart of lychee nuts; two tablespoonfuls of syou; one half small onion; two tablespoonfuls of sweet lard.

Cut into small pieces a fresh young chicken of about two pounds and rub well with salt. Fry two tablespoonfuls of sweet lard a very light brown. Add two tablespoonfuls of syou, and cover tight. Simmer for half an hour. Have ready a quart of lychee nuts, peeled and stoned. Add these to the chicken, with the minced onion, and cook slowly for twenty-six minutes. Serve with rice.

HOP HO GAI DIN

(Fried Chicken with Almonds or Walnuts)

Two and one half pound chicken; two tablespoonfuls of olive oil; one cupful of Chinese almonds; two stalks of celery; one teaspoonful of onion juice; two tablespoonfuls of syou; one quarter pound of white mushrooms.

Use only the breast of a young chicken, and cut it in small tubes. Fry to a golden brown in two tablespoonfuls of olive oil. Take a cupful of almonds or walnuts, blanched and chopped, and half a pound of small white mushrooms cut up small; to this add a teaspoonful of onion juice and two tablespoonfuls of syou. Turn all in with the chicken and simmer half an hour. Thicken with Quong Sang Chong, and garnish with a border of nuts.

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CHICKEN WITH MUSHROOMS

One tablespoonful of sweet lard; two pounds of chicken; one onion; one pound of fresh mushrooms; one tablespoonful of syou; two teaspoonfuls of salt.

Put the lard in the pan, and have it boiling hot. Cut up a young chicken, and remove all the bones; then lay it in the fat, and cook to a golden brown. Mince the onion and add. Wash and cut up the mushrooms, and add with a tablespoonful of syou. Cook all slowly for fifteen minutes.

MEATS PORK WITH GREEN PEPPERS

One and one half pounds of pork; two tablespoonfuls of syou; six green peppers; one onion; one teaspoonful of salt.

Cut the pork in strips about two inches long and half an inch thick. Wash the peppers, remove the seeds, and cut into small pieces; then add to the meat with two tablespoonfuls of syou, one onion chopped fine, and a tablespoonful of salt. Cover, and cook for ten minutes. Serve with rice.

CHINESE FRIED PORK WITH ONIONS

One pound of pork; two large onions; two tablespoonfuls of syou; one teaspoonful of salt.

Cut about a pound of fresh pork (not too fat) in tubes, and fry a light brown. Cut up two large onions and fry with the pork until all is brown,

MEATS then add the salt and two tablespoonfuls of syou, and fry very hot. This is very tasty, and good served with boiled rice.

PEPPER STEAK

One and one half pounds of beef; two tablespoonfuls of beef suet; three tablespoonfuls of syou; six green peppers; one onion.

Take the upper cut of the round of beef and cut into strips about two inches long. Fry in the beef suet for about four minutes, then add one onion, cut fine. Have the green peppers washed and the seeds removed, and cut in small pieces. Turn in with the beef, and add three tablespoonfuls of syou and some salt. Cover tight, and let simmer for ten minutes.

BEEF KIDNEY WITH CHINESE MUSHROOMS One beef kidney; one quarter pound of dried mushrooms; one small onion; one and one half teaspoonfuls of salt;

dash of cayenne pepper; two tablespoonfuls of chopped fat pork; three tablespoonfuls of syou.

Soak the kidney for half an hour in cold water with a handful of salt; then cut in small pieces and fry in pork fat. Wash a quarter of a pound of dried mushrooms in lukewarm water, pull off the stalks, and soak for ten minutes. Add this to. the kidney, with one small chopped onion, one and one quarter teaspoonfuls of salt, and three tablespoonfuls of syou. Cover tight, and boil very slowly for one hour, adding boiling water if it dries. Serve with rice.

FRIED BEEF WITH MUSHROOMS

One pound of beef; one pound of mushrooms; one small onion; six lotus seeds; two tablespoonfuls of syou; one teaspoonful of salt; one half pound of suet.

Use the upper part of the round, or rump steak, cut in small pieces (strips about two inches long). Chop up the ‘suet and fry out all the fat,

MEATS drain, and fry the beef in it good and brown. Add the onion and slice the lotus seeds. Cut up the mushrooms and turn in. Fry for about two minutes, then add two tablespoontuls of syou and salt. Cover up tight, and let it simmer for —— minutes. Serve with rice.

FRIED RICE WITH CHICKEN AND MUSHROOMS

One pound of rice; one pound of cooked flesh of chicken; one pound of fresh white mushrooms; two stalks of celery; one onion; six water chestnuts; one tablespoonful of pork fat; two tablespoonfuls of syou; dash of cayenne pepper: one teaspoonful of salt.

Boil one pound of rice for twenty minutes. While this is boiling, prepare the following: Take one pound of cooked chicken and cut it in small pieces. Put a tablespoonful of pork fat in the pan, and when it is very hot turn in the chicken and fry for a few minutes. Then cut up two stalks of celery, one onion, and six water chestnuts, and add with the syou cayenne, and salt. Fry all for ten minutes, then place the rice in a platter and pour the above over it. Cover tight, and let it soak through the rice thoroughly. Then garnish with chopped parsley, and serve.

CHOP SUEYS EXTRA WHITE CHOP SUEY

Breast of one and one half pound’ chicken; one tablespoonful of chicken fat; one pound of fresh mushrooms; one half bunch of celery; one dozen water chestnuts; two white onions; one half can of bamboo shoots; two pounds of bean sprouts; one and one half teaspoonfuls of salt; two tablespoontuls of syou.

Cut in small pieces the breast of a young chicken of about one and one half pounds. Put a tablespoonful of chicken fat in a deep frying pan, and heat very hot, then put in the chicken and fry brown, stirring to keep from burning. Have ready the following ingredients: One pound of fresh white mushrooms, cut small; half a bunch of celery, chopped; a dozen water chestnuts, peeled and cut in slices; two white onions, and half a can of bamboo shoots, all sliced. Add all these to the chicken, and cook for ten minutes. Now add two pounds of bean sprouts, and cook for another five minutes with two tablespoonfuls of syou and a dash of cayenne pepper. Simmer for five minutes longer, and serve with rice.