Stir-fried curried chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Spring chicken | |
| 1 | Onion | |
| 2 | teaspoons | Cornstarch |
| ½ | teaspoon | Sugar |
| 1 | dash | Pepper |
| 2 | tablespoons | Water (up to) |
| 3 | tablespoons | Curry powder |
| ½ | cup | Stock |
| ½ | teaspoon | Salt |
Directions
1. Skin and bone chicken; then cut in thin slices. Slice onion.
2. Blend cornstarch, sugar, pepper and water to a paste.
3. Put curry powder and onion in a dry pan and stir over low heat until curry odor is pungent (about 2 minutes). Add chicken and stir-fry briefly to coat with curry.
4. Stir in stock and salt and heat quickly. Then cook, covered, over medium heat, stirring once or twice until done (2 to 3 minutes).
5. Stir in cornstarch paste to thicken sauce. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .