| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | Chickens cut into pieces (thighs, legs, breasts, etc) (optional, traditional 1 chicken and 2 pkgs of gizzards and hearts instead of 2 chicken) | |
| 1/2 | c | Tomatoe ketchup |
| 4 | Cubes bullion (knorr brand; otherwise, 6 cubes total) 2 beef, 2 chicken flavor | |
| 1/2 | c | Kechap* |
| 1/4 | c | Soy sauce |
| Fresh Ginger | ||
| Hot peppers (the kind you sprinkle on pizza)… I use anywhere from 1/4 C to 1 full cup depending on who is eating it and how strong the peppers are. |
INSTRUCTIONS
*(this is thick sweet soy sauce, you can make it by taking 1/2 C soy sauce, 1/2 C molasses, 1 C. Karo Syrup, mixed.... it keeps well and you can use it in other oriental recipes) (my spelling is probably atrocious on this... its pronounced: Boom Boo Bally Put 4T of Vegetable oil in a large pot on medium-high heat. Slice Ginger in slices that are easy to remove later (about 1/4 inch thick, about 2 -3 inches worth) Toss in peppers and stir then stand back (if it is to high of heat you will start coughing!! Toss in chicken and Soy Sauce... toss in other ingredients and mix well. Add water until it covers all the chicken. cook at medium heat for 1 hour. Serve over rice. (you can make this pretty hot!) Posted to Bakery-Shoppe Digest V1 #254 by alorna@ibm.net on Sep 20, 97
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