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.
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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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