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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A nice light dish, ideal for brunch or a light supper, best served with egg noodles or clumpy rice. I'm posting this recipe because I lost it once and this time I'm keeping track of it! It was given to me by a nice Mexican lady. Ingredients:
2 cups chicken pieces, boiled, de-boned, and cubed |
3 tablespoons butter |
3 tablespoons scallions, diced (the white part) |
1 cup water chestnut, sliced |
2 teaspoons fresh gingerroot, cut into slivers |
2 cups sour cream |
1/2 cup chicken stock (home-cooked when possible) |
1 teaspoon table salt (or less) |
1 teaspoon lemon juice (bottle-type is okay) |
1/2 teaspoon black pepper |
1 tablespoon scallion top, diced (garnish) |
Directions:
1. Heat the butter in a large, heavy pot until it foams, then add the white scallions and cook until tender. Don't let them brown!
2. Remove the pot from the heat and add the water chestnuts, ginger, sour cream, stock, salt, lemon juice, and pepper. Stir.
3. Return the pot to medium heat and bring to a boil. Once it boils, add in the diced, pre-cooked chicken. Stir this carefully as to not break up the chicken - you just need to heat the chicken through and then it's done.
4. Serve with either clumpy (short-grained) rice or egg noodles and garnish the dish with the diced scallion tops.
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