| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | (3-lb) chicken | |
| 1 | Or | |
| 2 | Scallions | |
| 3 | tb | Oil (up to) |
| 2 | tb | Curry |
| 3 | tb | Oil |
| 2 | c | Stock |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
INSTRUCTIONS
1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Mince scallions. 2. Heat oil in a heavy pan. Brown chicken sections quickly; remove from pan. Add stock to pan and heat until nearly boiling. 3. Meanwhile in a dry skillet, heat curry over a low flame, stirring constantly. When pungent, blend in remaining oil 4. Return chicken to pan with stock; stir in curry mixture and simmer, covered, 45 minutes. 5. Transfer chicken to a heated serving platter, leaving liquids in pan. Blend cornstarch and cold water to a paste; then stir in to thicken liquids. Pour sauce over chicken and serve, garnished with minced scallions. VARIATIONS: 1. Before browning chicken, add 3 onions, sliced, to heated oil; stir-fry to brown lightly. Then turn off heat and let cool a few minutes. Add 2 tablespoons curry powder, 1/2 teaspoon chili powder, 1/2 teaspoon crushed red pepper and 1/2 teaspoon salt. Cook, stirring, 5 minutes over medium heat. Then add chicken and brown. Stir in the heated stock; then simmer and thicken as above. 2. During the last 30 minutes of cooking, add 1 pound potatoes, peeled and cubed. 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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