-=> Sean Dennis wrote to Dave Drum <=-

 DD> https://www.thespruceeats.com

 SD> See my quote from the same website about the terms "cube", "dice", and
 SD> "chop" to xxCarol in this same packet.

I respectfully disagree with those astute folks at Spruce. Cubed, to me,
will *always* refer to mechanically tenderied meat(s).

 SD> Continuing on my theme for this packet:

 SD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 SD>       Title: Mom's Chop Suey
 SD>  Categories: Main dish
 SD>       Yield: 4 Servings

Not quite Chun King - but close. Here's my entry:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Chop Suey
 Categories: Poultry, Vegetables, Sauces
      Yield: 2 servings

      2 md Skinned/boned chicken thighs
  1 1/2 lb Bok choy; washed, in 1/8ths
           - lengthwise, then in 3" to
           - 4" ribbons crosswise
      2 tb Oil
  1 1/2 tb Oyster sauce
      1 ts Sugar
      1 tb Cornstarch
           +=MIXED WITH=+
      2 tb Water
      1 ts Toasted sesame oil
           Salt & white pepper

  In two cups of boiling water, simmer the chicken for 30
  minutes. Remove chicken from the water, and let cool.
  Reserve the stock. When the chicken is cool enough to
  handle, remove the meat, chop and set aside; discard the
  skin and bones.

  Put the vegetable oil in a large, wide skillet set over
  high heat. When it is hot, add the bok choy, and cook
  for 1 minute, stirring constantly. Then add half the
  reserved stock to the pan, and cover; cook until the bok
  choy is crisp but still tender, about 2 minutes. Remove
  the cover, and continue cooking until the liquid
  evaporates and the bok choy browns a bit, 5 to 6
  minutes. Transfer to a plate.

  Add the remaining stock and the chicken to the pan set
  over high heat. Heat the chicken through, then add the
  oyster sauce, sugar, cornstarch slurry, sesame oil and
  reserved bok choy; season to taste. Toss to combine, and
  serve immediately over rice.

  Recipe from: China Cafe

  Adapted by: Mark Bittman

  Yield: 2 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM

... I think my bread machine has a yeast infection.
--- MultiMail/Win v0.52