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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Another one of Diana Liu's recipes from my 42 year old cookbook that my Dad gave me. This is Chinese comfort food at it's best. Ingredients:
3 lbs broiler-fryer chickens, cut into 1 1/2-inch pieces with bones |
2 large potatoes, cut into same size pieces as above |
4 carrots, peeled and cut into 1 1/2-inch sections |
1 tablespoon curry powder, blended in 1 tablespoon water (use more, if desired) |
4 tablespoons soy sauce |
4 tablespoons oil |
2 onions, cut in wedges |
1 tablespoon sherry wine |
Directions:
1. Heat oil in a pot until hot. Add onions, stir-fry onions for 2 minutes; add chicken pieces; stir-fry 3 more minutes. Add soy sauce, sherry, potatoes, carrots and curry mixture; bring to boil. Cover and simmer 40-45 minutes. Serve hot.
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