White-cooked chicken and curry #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spring chicken | |
| 1 | cup | Chinese white turnip |
| 1 | cup | Round cabbage |
| 2 | cups | Water |
| 1 | teaspoon | Cornstarch |
| 3 | tablespoons | Water (up to) |
| 2 | tablespoons | 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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .