July 31, 2003
By Avi Green
Another month, another recipe, and here in this entry, we've got one
for Chicken Cantonese. So here it goes.
4 tablespoons fat
4 tablespoons flour
3 cups chicken stock
3 cups diced chicken
1 cup water chesnuts, sliced
1 cup bamboo shoots, sliced
1/2 cup bean sprouts
1/2 cup sliced scallions
1/2 teaspoon pepper
Boiled white rice
Heat the fat and stir in the flour. Gradually add the stock,
stirring constantly until mixture reaches the boiling point. Add the
chicken, water chesnuts, bamboo shoots, bean sprouts, scallions and
pepper. Cook over low heat 20 minutes. Taste to correct seasoning
and serve on rice. Serves six for starters.
I hope it's possible to make more portions for more folks if
neccasary. Now, here comes another one for Baked Acorn Squash.
2 acorn squash
1/4 cup melted butter or fat
1/4 cup corn syrup
1/2 teaspoon salt
Cut the squash in half lengthwise and scoop out the seeds and
fibers. Prick the flesh in several places with a fork. Place in a
baking pan cut side down. Bake in a 375 celcius oven for 30 minutes.
Mix together the butter or fat, corn syrup and salt. Turn the squash
over and divide the mixture among the four halves. Bake 30 minutes
longer, basting frequently. Serves four.
Maybe with four, BTW, you cold serve eight people, and so on. Going
by odd numbering is my theory at that.
Enjoy the recipes!
Copyright 2003 Avi Green. All rights reserved.
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