Chicken Oriental
The following recipe is a delicious meal which can be easily cooked in the “Pot Pourri”: One chicken, jointed j cup flour. 1 teaspoon ground ginger I tablespoon chicken stock 50gm butter 4 small onions, quartered I clove garlic, crushed 1 packet thick vegetable soup 1 cup water i cup dry sherry One 450 gm can apricot halves 12 black olives (optional)
Joint chicken. Combine flour, ground ginger and stock in a paper bag, and shake chicken pieces in it a few at a time, coating well. Heat butter in a frypan, brown chicken pieces with onions and garlic. Mix soup powder with water and sherry. Place chicken and onions in a casserole dish, add soup mixture. Drain can of
apricots, reserve half of syrup and add to casserole. Cover. Bake for 30 minutes at 180 degrees C. Add apricot halves and olives if used and continue cooking for a further SO--45 minutes until chicken is tender. Serve with boiled rice or crisp fried noodles. Serves 5-6.
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Bibliographic details
Press, 12 August 1980, Page 21
Word Count
169Chicken Oriental Press, 12 August 1980, Page 21
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