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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