| 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 |
ts |
Cornstarch |
| 3 |
tb |
Water (up to) |
| 2 |
tb |
Curry powder |
| 2 |
|
Scallions |
INSTRUCTIONS
1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Place
in a saucepan.
2. 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.
3. Remove chicken and vegetables to a warm serving platter, leaving liquids
in pan.
4. Blend cornstarch and remaining cold water to a paste; then stir in curry
powder. Add to liquids in pan and cook, stirring, to thicken.
5. 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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