1 large hen or chicken
4 tbsp. all-purpose flour
4 tbsp. (1/2 stick) butter
4 cups chicken broth
6 thin slices onion
pepper, to taste
1/2 cup soy sauce
2 cans water chestnuts, drained
2 cans bamboo shoots, drained
1 can bean sprouts, drained
2 (4 oz. ea.) cans sliced mushrooms, drained

Boil hen until tender. Save stock. Dice chicken. Brown flour in butter and stir the broth to make brown gravy. Add onion. Season to taste with pepper and soy sauce.

Drain vegetables and mushrooms and mix with chicken. Gradually stir in the onion gravy until mixture has the consistency of hash. Reserve any extra gravy to serve in gravy bowl.

Serve chow mein hot over rice. Garnish with toasted almonds and green olives.

Serves 10.

Submitted by: Nancy Ward