The House of Chan Cookbook

Chinese cooking for Americans with ingredients obtained in your neighborhood stores

This is a cookbook written by Sou Chan and published by Doubleday and Company in 1952.   In Chan’s introduction to the book, he states that he arrived in America – Seattle, Washington in 1928 and “all my aim was in hoping someday I can run a restaurant of my own somewhere in this country”.  Well run a restaurant he did, and somewhere it was — Chan opened an ran the House of Chan in 1938 at the corner of Seventh Avenue and 52nd Street in New York; just blocks away from Time Square, Radio City Music Hall, and Carnegie Hall.  

Chan’s objective in writing this cookbook is to allow his friends and customers to enjoy a traditional Chinese meal at home.  Chan says that the most popular Chinese meals are adapted from family recipes and they can be replicated in American using ingredients found at most grocery stores.  Chan ends his opening remarks with “please accept my deepest hope you will get a great enjoyment out of this cookbook.”


Contents include:

  • Introduction
  • Rice – First Things come First
    • Cantonese rice cookery methods
    • Chicken Fried Rice
    • Shrimp Fried Rice
    • Subgum Fried Rice
  • Tea – All Through the Meal
    • Sou Chan’s favorite tea
    • The secret of Chinese tea flavor
  • Appetizers
    • Barbecued Spareribs
    • Butterfly Shrimp
    • Deep-Fried Chicken Livers
    • Egg Rolls
    • Savory Chicken Wings
  • Soups
    • Beef and Watercress Soup
    • Chicken Soup Yatka Mein
    • Corn Chowder with Crushed Chicken
    • Souffle Crab Soup
  • Fish and Shellfish
    • Flounder in Savory Sauce
    • Friendly Get-Together Supper
    • Crab Meat with Eggs
    • Fresh Crabs, Cantonese Style
    • Barbecued Shrimp
    • Sweet-and-Sour Shrimp
  • Poultry
    • Chicken Roasted in Salt
    • Chicken with Almonds
    • Crisp Skin Chicken
    • Roast Duck Chinese Style
    • Rive Savories Squab
  • Meat Recipes
    • Beef Curry with Onions
    • Beef with Ginger
    • Chinese Beef Stew
    • Baked Pork with Celery Cabbage
    • Sweet and Pungent Port
  • Egg Recipes
    • Eggs and Crab meat Saute
    • Egg Foo Young
    • Eggs and Shrimp Saute
    • Steamed Eggs and Fish
  • Chow Mein
    • Chicken Chow Mein
    • Chow Mein with Almonds
    • Shrimp Chow Mein
    • Chow Mein with Pineapple
    • Beef and Tomato Lo Mein
  • Chop Suey
    • Beef Chop Suey
    • Shrimp Chop Suey
    • Pork Subgum Chop Suey
    • Veal Subgum Chop Suey
  • Vegetables
    • Bok Choy
    • Broccoli Saute
    • Chinese Celery Cabbage with Shrimp
    • Sauteed Watercress with Port
    • String Beans and Eggs
  • Sauces
    • Hot Mustard Sauce
    • Oyster Sauce
    • Plum or “Duck” Sauce
  • Desserts and Sweets
    • Almond Cookies
    • Chestnut Balls
    • Chinese Peanut Candy
    • Gingered Pears
    • Preserved Kumquats
  • Menus
    • Table settings and Chinese meal planning
    • Luncheon, Dinner and party menus
  • Substitutes
    • Where to find unusual foods
    • How to use foods available in every grocery store
Author: Sou Chan
Publisher: Doubleday and Company
Year Published: 1952
Pages: 190

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