Serves: 6
Total Calories: 28
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 simmer, 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This White-Cooked Chicken And Curry I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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