White-cooked Chicken And Curry #1

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CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	6	Servings

INGREDIENTS

1		Spring chicken
1	c	Chinese white turnip
1	c	Round cabbage
2	c	Water
1	t	Cornstarch
3	T	Water
1		up to
2	T	Curry powder
2		Scallions

INSTRUCTIONS

With a cleaver, chop chicken, bones and all, in 2-inch sections.  Place
in a saucepan. Peel Chinese turnip. Cut turnip and cabbage in 2  inch
cubes and add to pan, along with cold water. Bring to a boil;  then
sinmer, covered, 30 minutes. Remove chicken and vegetables to a  warm
serving platter, leaving liquids in pan. Blend cornstarch and
remaining cold water to a paste; then stir in curry powder. Add to
liquids in pan and cook, stirring, to thicken. Pour sauce over
vegetables. Mince scallions; then sprinkle over and serve.  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 21 Calories From Fat: 5 Total Fat: <1g Cholesterol: 0mg Sodium: 370.5mg Potassium: 125.6mg Carbohydrates: 2.9g Fiber: 1.2g Sugar: <1g Protein: 1.7g