1 lb. chicken boned breast

2 tbsp. cornstarch

1/2 tsp. g r ound ginger

1/4 tsp. garlic powder

1 tsp. sugar

4 oz. bamboo shoots

3 tbsp. soy sauce

1/2 tsp. salt

2 tbsp. butter

2 tbsp. soy sauce

1/4 c. app l e jui c e

1/4 c. app l e jui c e

 

 

Combine cornstarch, ginger, garlic, sugar and salt.   Roll chicken in mixture. Brown chicken in butter and combine 2 tablespoons s o y sauce, one half cup water and one quarter cup apple juice.   Pour liquid over browned chicken. Cover and simmer 20 minutes or until fo r k tender.   Stir once, add bamboo shoots.   Combine o n e quarter cup wat e r, one quarter cup apple juice and 3 tablespoons soy sau c e with corn starch mix.   Left o v er, add to chicken stir until thick.   Serve hot garnished with F r ench fried walnuts.   Make by heating one half cup or more walnuts in boiling water five minutes.   Re m ove skins, dry

and fry until brown.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- SCALLOPED CHICKEN

 

 

 

1/2 loaf white b r ead cubed

1 1/2 c. c r acker cr u mbs, divided

3 c. chicken broth

3 eggs, lightly beaten

1 tsp. salt


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