Friday, July 19, 2019

Vintage Recipe: Chicken Chow Mein

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 

This recipe for Chicken Chow Mein was handwritten on both sides of an index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

See more recipes from this collection!

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

vintage recipe, chicken, dinner, asian, chow mein
Pin it

Chicken Chow Mein


  • 2 chickens, 2 1/2 lbs each
  • Oil
  • 4 stalks Celery, chopped
  • 2 Onions, large, chopped
  • 2 (16 oz.) cans Bean Sprouts
  • 2 (16 oz.) cans Chow Mein Vegetables
  • 1 (8.5 oz.) can Sliced Bamboo Shoots
  • 1 (8.5 oz.) can Water Chestnuts
  • 2 Tbs. Granulated Sugar
  • 1/2 cup Cornstarch
  • 1/2 cup Water
  • 3/4 cup Slivered Almonds
  • 1 cup Celery, thinly sliced
  • Soy Sauce
  • Salt & Pepper


  1. Cut chicken into serving pieces.
  2. Cover chicken with water. Bring to boil. Reduce heat and simmer until chicken is tender. Drain. Reserve broth. Add water to broth to make 3 quarts (if necessary).
  3. Remove skin from chicken. Remove bones. Cut chicken into bite sized pieces. Set aside.
  4. Heat small amount of cooking oil. Add onion and celery. Saute until the onion is transparent. Drain grease.
  5. Drain bean sprouts, chow mein vegetables, bamboo shoots and water chestnuts. Slice water chestnuts (if necessary). Rinse and drain everything together.
  6. Combine vegetables with chicken pieces, onion/celery mixture, broth and sugar. Mix everything and bring to a boil.
  7. Mix cornstarch with 1/2 cup water. Add mixture to chicken. Mix and heat until sauce/juice is almost clear.
  8. Add soy sauce, salt and pepper to taste.
  9. Serve over noodles or rice.
Created using The Recipes Generator

DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.

No comments: