Ingredients

The following ingredients have 12 Servings
  • 5 pound(s) chicken thighs, skinless, boneless & cut into chunks
  • 2 cup(s) carrots, sliced chop suey way
  • 2 cup(s) gobo, sliced chop suey way
  • 1 large onion, sliced
  • 1 can(s) bamboo shoots,sliced thin
  • 1 can(s) mushrooms, sliced
  • 1 bunch(es) long rice, soaked in hot water & cut into 4ths.
  • 2 bunch(es) green onions, cut into 1 1/2 inches
  • 1 bunch(es) watercress, rinsed & cut into 3 inches
  • 1 cup(s) shoyu (soy sauce)
  • 1 cup(s) sugar
  • 1/3 teaspoon(s) pepper

Instruction

  • First cut up all the chicken & place in a medium bowl. Then set aside. Then slice up all the veggies & place in a medium bowl. Then set aside. Then slice gobo & bamboo shoots & place in a medium bowl. Then set aside. Then open & drain the can mushrooms & set aside.
  • Next in a large pot with about 2 Tbsp. oil fry the chicken until just about done. Then sprinkle with a little pepper & add in the gobo, bamboo & mushrooms. Cook for about an other 5 to 10 mins. Then mix together the shoyu (Soy Sauce) together & pour into the pot. Bring to a boil about another 5 mins.
  • Then add in the carrots, onions & drained long rice. Bring to a boil once again. Then add in the green onions & watercress right before serving.