CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
1 |
|
Spring chicken |
2 |
|
Onions |
4 |
|
Potatoes |
3 |
tb |
Oil (up to) |
2 |
tb |
Curry powder |
1 1/2 |
c |
Water |
1 |
ts |
Salt |
INSTRUCTIONS
1. With a cleaver, chop chicken, bones and all, in 2-inch sections.
2. Cut onions in 2-inch cubes. Peel and cube potatoes, but leave in cold
water until ready to use.
3. Heat oil. Add onions and curry powder and stir-fry until onions are
translucent and softened.
4. Add chicken sections and water. Bring to a boil; then simmer, covered,
10 minutes.
5. Add salt and cubed potatoes. Simmer, covered, until done (about 20
minutes more).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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