| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken — cut up |
| 2 |
tb |
Corn oil |
| 1 |
lg |
Onion — chopped |
| 1 |
|
Garlic clove — minced |
| 1/4 |
c |
Dry white wine |
| 1 |
c |
Apple juice |
| 1 |
tb |
Fresh ginger root — finely |
|
|
Chopped |
| 1 |
c |
Plain yogurt |
| 1 |
tb |
Cornstarch |
| 2 |
|
Apples — cored, chopped |
|
|
Black pepper — to taste |
| 8 |
oz |
Egg noodles |
INSTRUCTIONS
1. Remove as much skin and fat as you can from the chicken. Cut chicken
into 16 pieces. 2. Heat oil in skillet large enough to hold chicken pieces
in a single layer. Brown chicken on all sides over medium heat; remove and
set aside. Chicken should be done at this point since it is cut into small
pieces. 3. Saute onion and garlic in same pan until onion is limp and
translucent. Add wine, apple juice and ginger; cook over medium heat until
liquid is reduced to 1 cup. 4. Stir cornstarch into yogurt; add to pan with
apples and chicken then season with black pepper. Simmer for about 5
minutes only. 5. While chicken is cooking, prepare egg noodles according to
instructions on package. Serve over noodles.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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