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CHINESE CHICKEN CANTONESE Stew 5 or 6 chicken breasts in approximately 6 cups water until tender. Remove breasts from pot. Save broth. Discard skin and debone. Cut chicken into small pieces and set aside. Prepare Golden Batter Pastry as follows: 3 c. all-purpose flour 3/4 tsp. salt 1/2 c. plus 2 Tbsp. butter or margarine 1/2 c. warm water 1 egg yolk, slightly beaten Combine flour and salt in bowl. Cut in butter until it resembles coarse meal. Combine water and egg yolk and mix well. Sprinkle water/egg mixture, 1 tablespoon at a time, over flour mixture. Stir with fork until all is moist. Shape into ball and divide into 6 to 7 pieces. Roll each piece on pastry sheet like you would for fried pies. Place chicken pieces in pastry and dampen edges with a pastry brush. Seal edges well. Deep fry in Mazola oil until golden brown. Place pieces in a large 9 x 13-inch Pyrex dish. Cut each piece into 3 to 4 pieces. Slice one bunch or more green onions (blades and all) and shred 1/2 head of lettuce. Spread over chicken pieces. Sprinkle one package almond slivers over this. Pour gravy over all and serve with fried or regular rice. Gravy: 1 c. cold water 1/2 c. flour 5 c. saved chicken broth 1 tsp. salt 1/8 tsp. black pepper 1/8 tsp. almond flavoring 1 tsp. soy sauce 1 tsp. Kitchen Bouquet Mix cold water and flour until smooth. Heat chicken broth and stir flour mixture into broth until smooth and thickened. Reduce heat and add remaining ingredients. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |