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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A nifty way to recycle leftover chicken or turkey into something new and wonderful, although how Chinese this is exactly is debatable. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 1/2 cups crushed pineapple, drained |
3 tablespoons butter |
4 tablespoons flour |
1 cup chicken stock |
1/2 cup celery, diced |
2 cups cooked chicken, diced |
1/8 cup green bell pepper, seeded and minced |
salt and pepper, to taste |
1 teaspoon soy sauce |
4 tablespoons almonds, slivered |
Directions:
1. Cook flour in butter until fully incorporated; add pineapple and stock and cook until thick.
2. Add next five ingredients and cook for ten minutes or until fully heated.
3. Garnish with almonds and serve over steamed rice.
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