Tinfoil Chef

This dish reminds me that it’s been a while, too long in fact, since I’ve been to a Chinese buffet. Though this with a side of egg rolls might do pretty good by itself.

Cut 2 chicken breasts into strips about 2 inches long and 1/2 inch thick. Place in a slow-cooker with a teaspoon of salt, a teaspoon of minced crystallized ginger, a cup of diced celery, 5 oz can of drained and sliced water chestnuts, a sliced medium onion, 2 cups of chicken bouillon, and 2 tablespoons of soy sauce.

Cover and cook on low for 5 to 6 hours. Then change heat setting to high and add a cup of sliced mushrooms and a 16oz can of bean sprouts. Cover and cook on high for 15 minutes.

Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce for those that really like it.

2 boneless skinless chicken breasts
1 teaspoon of salt
1 teaspoon of minced crystallized ginger
1 cup of diced celery
5 oz can of drained and sliced water chestnuts
1 sliced medium onion
2 cups of chicken bouillon
2 tablespoons of soy sauce
1 cup of sliced mushrooms
1 16oz can of bean sprouts
drained cooked rice
1/2 cup of slivered almonds

Technorati Tags: american style, chicken chop suey, slow cooker, oriental recipe

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