Fried Rice and Almond Chicken

An interesting late 60s/early 70s era take on American-Chinese cuisine. Stidd’s was a brand of canned chicken broth that existed between 1947 and 1992 in the Portland area.

From the box of S.J. from Portland, Oregon.

Chinese Fried Rice

2 c. box rice
4 strips bacon
1 big onion
minced garlic
1 chili red pepper (crumble on top)

Fry bacon, put in dry garlic and onion (2 hard boiled eggs). Put in rice, soy sauce. Put strips of egg and green onions over top. Can of dried rice on platter. [I think?]

Chicken Almond Chow Mein

4. diced cooked chicken
1 c. diced onions
1/4 c. oil
mushrooms
1 can chow mein vegetables
1/2 c. chopped green pepper
1-1/2 c. [sliced?] celery
1 can chicken broth (Stidd’s)
3 Tbsp. soy sauce
2 Tbsp. corn starch
1 can water chestnuts

Cook chicken and onions in oil–do not brown. Add celery, green pepper and simmer.

Heat broth. Add corn starch and soy sauce. Add other ingredients. Add can of sauteed mushrooms and some almonds. Serve and cover with hot chinese noodles or put over noodles.



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