Chicken Cantonese

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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