1 lg. hen
4 tbsp. butter or fat
4 tbsp. flour
4 c. chicken broth
6 thinly sliced onions
Pepper, to taste
1/2 c. soy sauce (or to taste)
Variety of Chinese vegetables (2 c. vegetables to each 4 c. diced chicken)
1 lg. can mushrooms
2 cans water chestnuts, diced
Toasted almonds
Green olives

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

Drain Chinese vegetables and mix with the chicken. Gradually stir in the onion gravy until the mixture has the consistency of hash. Reserve any extra gravy to serve in the gravy bowl. Serve chow mein hot over rice. Garnish with toasted slivered almonds and green olives. Serves 10. Glazed apples go well with this dish.