| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 5 | Pieces of skinned and boned chicken (up to 6) | |
| 1 | c | Flour |
| 1 | ts | Pareve chicken soup powder |
| 1 1/2 | ts | Freshly ground black pepper |
| Oil for frying | ||
| 1/2 | c | Water |
| 1 | tb | Pareve chicken soup powder |
| 1 | c | Red cooking wine |
| 1/4 | c | Mayonnaise (too much makes this dish oily) (up to 1/2) |
| Mushrooms, amount which you like | ||
| Oil for frying |
INSTRUCTIONS
SAUCE 1. Mix together the flour, chicken soup powder and pepper. 2. Dredge the chicken pieces in this mixture 3. Fry in the oil until browned Sauce: 1. Put some oil into a pan or wok and gently fry the mushrooms 2. Mix together the remaining ingredients and add to the pan. Heat up. This dish may be made in advance. Before serving, put the chicken into a plate, pour over the sauce and mixrowave until heated through, or may be heated in the oven if well-covered with a lid or aluminium foil. Posted to JEWISH-FOOD digest V97 #040 From: Myra Borisute <myra@ksc11.th.com> Date: Fri, 27 Sep 1996 16:34:05 +0700
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