Instructions: 1. SAUTE ONIONS, CELERY AND CABBAGE IN SHORTENING OR SALAD OIL 5 MINUTES.

2. COMBINE SOUP & GRAVY BASE, CHICKEN, AND WATER FOR CHICKEN STOCK

(SEE RECIPE NO. A-12). ADD SAUTEED VEGETABLES TO STOCK. DRAIN CHICKEN AND DICE INTO 1" PIECES; ADD TO VEGETABLES AND STOCK. COVER; SIMMER 10 MINUTES.

3. DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN STEP 6. RESERVE LIQUID FOR USE IN STEP

4.

4. COMBINE RESERVED BEAN SPROUT LIQUID WITH CORNSTARCH TO MAKE A SMOOTH PASTE; ADD GINGER, PEPPER, SOY SAUCE AND MOLASSES.

5. ADD LIQUID MIXTURE SLOWLY TO HOT MEAT MIXTURE, STIRRING CONSTANTLY. COOK 5 TO 8 MINUTES OR UNTIL THICKENED.

6. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.

7. SERVE 1 CUP (2-NO. 8 SCOOP) CHOW MEIN OVER 1/3 CUP NOODLES.

NOTE:

1. IN STEP 1: 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED ONIONS. 11 LB FRESH CELERY A.P. WILL YIELD 8 LB CELERY PIECES.

7 LB 8 OZ FRES CABBAGE A.P. WILL YIELD 6 LB CABBAGE COARSELY CUT.

NOTE:

2. IN STEP 1, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED.

NOTE:

3. IN STEP 3, 6-NO. 303 CN CANNED BEAN SPROUTS MAY BE USED.

NOTE:

4. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.

NOTE:

5. CHICKEN CHOW MEIN MAY BE SERVED OVER HOT RICE (SEE RECIPE NO. E-5) OMIT STEP 7.

SERVING SIZE: 1 CUP

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