Free Recipe White-Cooked Chicken and Curry #1
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for White-Cooked Chicken and Curry #1 Recipe
1 Spring chicken
1 c Chinese white turnip
1 c Round cabbage
2 c Water
1 ts Cornstarch
3 tb Water
1 -(up to)
2 tb Curry powder
2 Scallions
White-Cooked Chicken and Curry #1 Preparation
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.
Cooking Temperature:
Recipe Serves: 6
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