Title: White-Cooked Chicken and Curry #1
Categories: Poultry
Yield: 6 Servings

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

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 Glen's MM Recipe Archive, http://www.erols.com/hosey.