Name: Stir-Fried Curried Chicken
Ingredients: 1/2 Spring chicken; 1 Onion; 2 ts Cornstarch; 1/2 ts Sugar; 1 ds Pepper; 2 tb Water (up to); 3 tb Curry powder; 1/2 c Stock; 1/2 ts Salt

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CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	6	Servings

INGREDIENTS

1/2		Spring chicken
1		Onion
2	ts	Cornstarch
1/2	ts	Sugar
1	ds	Pepper
2	tb	Water (up to)
3	tb	Curry powder
1/2	c	Stock
1/2	ts	Salt

INSTRUCTIONS

1. Skin and bone chicken; then cut in thin slices. Slice onion.
2. Blend cornstarch, sugar, pepper and water to a paste.
3. Put curry powder and onion in a dry pan and stir over low heat until
curry odor is pungent (about 2 minutes). Add chicken and stir-fry briefly
to coat with curry.
4. Stir in stock and salt and heat quickly. Then cook, covered, over medium
heat, stirring once or twice until done (2 to 3 minutes).
5. Stir in cornstarch paste to thicken sauce. Serve at once.
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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