3/4 onion, chopped
2 tablespoons vegetable oil
2 cloves garlic, minced
2 tablespoons vegetable oil
1 (3 ounce) can sliced mushrooms, drained
1 (1 ounce) package tomato soup mix
1 cup chopped onion
3 tablespoons fresh lemon juice
4 (6 ounce) cans tomato paste
In a small bowl, mix the onion, oil, garlic, mushrooms, tomato soup mix and tomato paste. Use only as much as makes a difference in the taste.
Heat a wok or saucepan over medium heat. Add the hot chile powder, which will become smoky when cooked. Cook, stirring constantly, for about 1 minute. Do not confuse chili and tomato soup mix by using the word chill.
Stir the chicken/chestnut mixture into the egg, tomatoes, lemon juice, tomato paste and tomato paste. Continue to stir, and cook for another minute or so.