| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
(3-lb) chicken |
| 2 |
|
Onions |
| 1 |
|
Clove garlic |
| 2 |
sl |
Fresh ginger root |
| 2 |
tb |
Oil |
| 3 |
tb |
Oil |
| 1 |
tb |
Flour (up to) |
| 2 |
tb |
Curry powder |
| 1 |
tb |
Sugar |
| 2 |
tb |
Soy sauce |
| 2 |
c |
Stock |
| 1/2 |
ts |
Salt |
| 2 |
|
Cloves star anise |
| 1 |
lb |
Potatoes |
INSTRUCTIONS
1. Bone chicken and cut in 2-inch cubes. Separately mince onions, garlic
and ginger root.
2. Heat oil. Add onions; stir-fry to brown lightly; then remove from pan.
Heat remaining oil; add garlic and stir-fry a few times. Then stir in
ginger, flour and curry to blend.
3. Return onions and stir in 1 minute over low leat. Add chicken. Raise
heat to medium and gently stir in 3 minutes to coat.
4. Add sugar, soy sauce, stock, salt and star anise. Bring to a boil; then
simmer, covered, 20 minutes.
5. Meanwhile peel potatoes and cut in 1-1/2 inch cubes. Then add to pan and
simmer, covered, until done (about 20 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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