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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I clipped this delicious recipe from the Portland Oregonian about 45 years ago. It's still my favorite chicken recipe of all time. Ingredients:
3 lbs chicken, cut into serving pieces |
1/3 cup sifted all-purpose flour |
1/4 teaspoon powdered ginger |
salt (to taste) |
3/4 cup butter or 3/4 cup margarine |
2 tablespoons oil |
1/3 cup water |
1 (14 ounce) can chicken stock (or your own) |
1 1/2 tablespoons cornstarch |
1/4 teaspoon curry powder |
1 teaspoon instant minced onion |
1 tablespoon catsup |
1 green bell pepper |
1 large mid summer cantaloupe (or half honeydew half cantaloupe) |
1 (5 ounce) can water chestnuts (i like whole ones) |
Directions:
1. Dredge chicken in flour mixed with ginger and salt.
2. Heat butter and oil in heavy skillet: brown chicken in it.
3. Add water and cover; simmer until chicken is tender (about 45 minutes).
4. While chicken is cooking, combine chicken stock, cornstarch, curry powder, onion and catsup.
5. Mix until smooth and set aside.
6. Cut green pepper into halves, remove seeds and stem end and cut pepper into thin slivers (should be about 3/4ths cup).
7. Cut melon in half, remove seeds and cut into balls with a melon baller or 1/2 teaspoon measuring spoon.
8. Drain and slice water chestnuts.
9. When chicken is tender, transfer pieces to a hot platter.
10. Stir cornstarch mixture into drippings in skillet.
11. Cook stirring constantly until mixture boils and thickens.
12. Add green peppers and water chestnuts; simmer 2 minutes longer or until vegetables are hot.
13. Add salt to taste (about 1/4 teaspoon).
14. Add melon balls, and pour over chicken.
15. Serve over hot cooked rice.
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