White-cooked Chicken And Curry #1
| 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)
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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