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CATEGORY CUISINE TAG YIELD
Meats Chinese Poultry 6 Servings

INGREDIENTS

1/2 Spring chicken
1 Onion
2 t Cornstarch
1/2 t Sugar
1 ds Pepper
2 T Water
2 up to
3 T Curry powder
1/2 c Stock
1/2 t Salt

INSTRUCTIONS

Skin and bone chicken; then cut in thin slices. Slice onion. Blend
cornstarch, sugar, pepper and water to a paste. 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. Stir in stock and salt and heat quickly. Then cook, covered,
over medium heat, stirring once or twice until done (2 to 3 minutes).
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, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 1.3mg
Sodium: 1084.8mg
Potassium: 210.5mg
Carbohydrates: 6.5g
Fiber: 1.4g
Sugar: 1.8g
Protein: 3.4g


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