Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Hen or fryer -- cut up
2 c Water
2 lg White onions -- chopped
2 c Celery -- diagonally sliced
1/4 c Flour or corn starch
1/4 c Soy sauce
16 oz Can bean sprouts -- drained
5 oz Can bamboo shoots -- up to 6 oz
- (optional)
6 oz Can water chestnuts --
- up to 8-1/2 oz,
- drained and sliced
3 tb Molasses
Chow mein noodles -OR-
Fluffy rice
Toasted slivered almonds
Place chicken with water, onions, and celery in Crock-Pot. Cover and
cook on Low for 8 to 10 hours.
One hour before serving, turn to High. 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 noodles or hot fluffy rice. Sprinkle with
toasted slivered almonds.
