101 Glorious Ways to Cook Chicken - 80-88

80. FRIED CHICKEN ORIENTAL

1 fryer, disjointed
Vegetable oil to depth of 1 inch in skillet
2 green onions, chopped
1 cup chicken broth
2 tablespoons soy sauce
1/2 lemon, sliced
1 tablespoon cornstarch
1 teaspoon brown sugar

Brown chicken in vegetable oil. Remove chicken and drain off all but 2 tablespoons oil and browned bits. Brown onions lightly. Add remaining ingredients, cook over medium heat, stirring constantly until thickened. Replace chicken, cover and simmer for 10 minutes.
4 servings.

81. FRUITED CHICKEN

Coat fryer with 1/4 cup vegetable oil, brown. Add 1 cup each cubed pineapple and chopped onion, 12 pitted prunes, 1/4 cup mined celery leaves, 1 clove garlic, minced, 2 tablespoons soy sauce, 1/2 teaspoon marjoram. Cover, simmer 20 minutes. Add 1 cup sliced celery, 1/2 cup dried apricots. Cook 10 minutes.
4 to 5 servings.

82. HONEY-SOY BARBECUE SAUCE

1/4 cup lemon juice
2 teaspoons grated lemon peel
1 teaspoon dry mustard
1/2 teaspoon salt
Dash pepper
2 tablespoons honey
2 tablespoons soy sauce
1/2 cup vegetable oil

Combine all ingredients. Let stand an hour before using to baste broiled or barbecued chicken. About 1 cup.

83. EGGS FOO YONG

1 green pepper, chopped
1 onion, chopped
1/4 cup vegetable oil
1 cup diced cooked chicken or turkey
1 can (5 oz.) water chestnuts, drained and sliced
1 cup bean sprouts, drained
2 to 3 tablespoons soy sauce
5 eggs, separated

Cook green pepper and onion in vegetable oil over low heat until tender. Add chicken, water chestnuts, bean sprouts and soy sauce, remove from heat. Beat egg whites till fluffy. Beat egg yolks and fold into egg whites. Pour over chicken mixture. Cover, cook over low heat without stirring 15 minutes or until eggs are cooked. Cut in wedges.
4 to 6 servings.

84. CHICKEN CURRY

Cook 2 cut onions in 3 tablespoons vegetable oil for 5 minutes. Mix in 2 tablespoons flour, 1 teaspoon curry powder, 1/4 teaspoon salt or more, dash pepper, 1 cup chicken broth, 1/2 cup raisins, 2 cloves. Stir until thick. Add juice and grated peel of 1/2 lemon, 2 cups diced cooked chicken or turkey. Cover, cook slowly for 10 minutes. Serve with rice and garnishes of chopped egg, water chestnuts, pimiento, parsley, orange peel, peanuts, beets.
4 servings.

85. CHICKEN WALNUT

1 fryer, disjointed
1/4 cup vegetable oil
1 cup each thinly sliced green beans, celery with leaves
1 teaspoon each salt, brown sugar
1/4 teaspoon pepper
1 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1 cup fresh mushrooms or 1 can (4 oz)
1 can each (5 oz.) water chestnuts, bamboo shoots, sliced
1/2 cup walnuts

Brown chicken in vegetable oil, cover and cook slowly for 20 minutes. Add green beans, celery, seasonings and broth. Cook 5 to 10 minutes (let vegetables stay crisp). Combine cornstarch and soy sauce, stir into chicken mixture with mushrooms, cook until thickened. Add remaining ingredients, heat through. Garnish with walnuts, serve on rice.
4 to 6 servings.

86. SWEET 'N SOUR CHICKEN

1 fryer, disjointed
Vegetable oil to depth of 1 inch in skillet
1/2 cup maple or maple-flavored syrup
1/4 cup water
1 lemon, sliced
1 teaspoon salt
Dash pepper

Brown chicken in vegetable oil. Remove and pour off all but 2 tablespoons oil and browned bits. Replace chicken and add remaining ingredients. Cover, simmer for 10 minutes.
4 servings.

87. NIWATORI SUKIYAKI

4 chicken breast halves, boned and cut in thin strips
2 tablespoons vegetable oil
1 onion, sliced thin
1 cup sliced celery with leaves
1/4 cup chicken broth, liquid from mushrooms or water
2 tablespoons soy sauce
2 teaspoons sugar
1 can (5 oz.) bamboo shoots
1/2 pound fresh spinach, shredded
1/2 pound sliced fresh mushrooms or 1 can (4 oz.)

For quick handling or preparing at table, arrange chicken and Vegetables on large platter. Brown chicken in hot vegetable oil in large skillet. Add onion and celery with broth, soy sauce and sugar. Cover and cook over low heat about 5 minutes. Add remaining ingredients. Cover and cook slowly for 5 minutes, stir once. Serve with rice.
4 to 6 servings.

88. CHOP SUEY

1 cup sliced celery
1 onion, sliced
2 tablespoons vegetable oil
1 1/4 cups chicken broth
1 tablespoon cornstarch
1 small green pepper, in thin strips
2 cups cubed cooked chicken
1 can (16 oz.) bean sprouts, drained
1 can (5 oz.) water chestnuts, drained, sliced
2 tablespoons soy sauce

Cook celery and onion in vegetable oil for 3 minutes. Add 1 cup chicken broth, mix cornstarch with remaining broth. Blend into skillet with green pepper, cook just until thick. Add remaining ingredients, heat. Serve with rice.
4 servings.