White-cooked Chicken And Curry #1 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Spring chicken,
1 cup: Chinese white turnip,
1 cup: Round cabbage,
2 cup: Water,
1 tsp: Cornstarch,
3 tbsp: Water,
1: -, up to
2 tbsp: Curry powder,
2: Scallions,
Directions:
1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Place
in a saucepan.
2. Peel Chinese turnip. Cut turnip and cabbage in 2 inch cubes and add to
pan, along with cold water. Bring to a boil; then sinmer, covered, 30
minutes.
3. Remove chicken and vegetables to a warm serving platter, leaving liquids
in pan.
4. Blend cornstarch and remaining cold water to a paste; then stir in curry
powder. Add to liquids in pan and cook, stirring, to thicken.
5. Pour sauce over vegetables. Mince scallions; then sprinkle over and
serve.
From, ISBN 0-517-65870-4. Downloaded
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
in a saucepan.
2. Peel Chinese turnip. Cut turnip and cabbage in 2 inch cubes and add to
pan, along with cold water. Bring to a boil; then sinmer, covered, 30
minutes.
3. Remove chicken and vegetables to a warm serving platter, leaving liquids
in pan.
4. Blend cornstarch and remaining cold water to a paste; then stir in curry
powder. Add to liquids in pan and cook, stirring, to thicken.
5. Pour sauce over vegetables. Mince scallions; then sprinkle over and
serve.
From
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Poultry