| 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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