| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
(3-lb) chicken |
| 1/2 |
c |
Green pepper |
| 2 |
|
Onions |
| 1 |
|
Clove garlic |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt (up to) |
| 2 |
tb |
Curry powder |
| 2 |
ts |
Soy sauce |
| 2 |
c |
Stock |
INSTRUCTIONS
1. With a cleaver, chop chicken, bones and all, in 2-inch scctions.
2. Cut green peppers in 1-inch squares. Slice onions; crush garlic.
3. Heat oil in a heavy pan. Stir in salt; add chicken and brown quickly.
4. Add green pepper, onions, garlic, curry, soy sauce and stock. Bring to a
boil, stirring; then simmer, covered, 40 to 45 minutes.
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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