White-Cooked Chicken and Curry #1

White-Cooked Chicken and Curry #1 Ingredients

1 Spring chicken	3 tb Water
1 c Chinese white turnip	1 -(up to)
1 c Round cabbage	2 tb Curry powder
2 c Water	2 Scallions
1 ts Cornstarch

Instructions for White-Cooked Chicken and Curry #1

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 , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cabbage	Chicken	Cornstarch	Curry
Scallion	Turnip

Poultry Corn Chicken Cabbage Scallion

for flavor and categorization

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