| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry, Salads, China, Archived |
4 |
Servings |
INGREDIENTS
| 8 |
|
Chicken thighs without skin |
|
|
; cut in 1 inch chunks |
| 1/4 |
c |
Cornstarch |
| 1/4 |
c |
Corn oil |
| 1/8 |
ts |
Garlic powder |
| 1 |
lg |
Tomato; cut in chunks |
| 4 |
oz |
Water chestnuts; drained and |
| 4 |
oz |
Sliced mushrooms; drained |
| 1 |
bn |
Green onions; coarsely chopp |
| 1 |
c |
Celery; sliced on diagonal |
| 1 |
ts |
Accent seasoning mix |
| 1/4 |
c |
Soy sauce |
| 2 |
c |
Iceberg lettuce; finely shre |
INSTRUCTIONS
Recipe by: "Silver Anniversary Chicken Cookbook" Roll chicken in corn
starch. Heat corn oil in fry pan or wok over high heat. Add chicken chunks
and quickly brown. Sprinkle with garlic powder.
Add tomato, water chestnuts, mushrooms, onion and celery. Stir. Sprinkle
with flavor enhancer. Add soy sauce. Stir. Cover, reduce heat to simmer
and cook 5 minutes. Lightly toss chicken-vegetable mix with lettuce. Serve
hot with rice.
Recipe by Mrs. Raymond Lutz, Taos New Mexico
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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