| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Chicken, cut up |
|
|
Giblets from chicken |
| 6 |
|
Garlic cloves; crushed |
| 1/2 |
ts |
Whole peppercorns; -=OR=- Black pepper |
| 1 |
sm |
Bay leaf |
| 1/4 |
c |
Cider vinegar; -=OR=- Lemon juice |
| 3 |
tb |
Soy sauce |
| 1/4 |
ts |
MSG (optional) |
| 1/2 |
c |
Water, about |
|
|
Salt |
| 3 |
c |
Hot cooked rice |
INSTRUCTIONS
Combine chicken and giblets, garlic, peppercorns, bay leaf, vinegar, soy
sauce and MSG in saucepan. Marinate at least 10 minutes. Add water, cover
and cook over medium heat about 40 minutes, or until chicken is tender.
Remove liver and a little of liquid and puree in blender container. Return
to pan. Heat to serving temperature, adjusting salt to taste. If desired,
brown cooked chicken pieces in about 3 tablespoons oil, then return to pan
and simmer, covered, about 10 minutes. Serve with hot rice.
(C) 1992 The Los Angeles Times
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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