Books: The Perdue Chicken Cookbook
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Mitzi Perdue >> The Perdue Chicken Cookbook
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POTATO LATKES (Potato Pancakes) Serves 4-6
5 medium-sized raw potatoes
1 medium-sized onion, peeled
2 eggs
1/4 cup matzo meal or flour
1 teaspoon salt or to taste
Vegetable oil for frying
Wash potatoes; remove spots or blemishes with a small
knife. Peel potatoes, if desired. With hand grater or
food processor fitted with steel shredding blade, coarsely
grate potatoes. Transfer to large bowl; cover with cold
water and let stand 10 minutes. Drain potatoes in
colander, pressing out excess liquid. Using hand grater or
food processor fitted with steel blade, grate or chop
onion. Combine drained potatoes, onion, eggs, matzo meal
or flour and salt; mix well. (As mixture stands, more
liquid will accumulate. Do not pour off liquid; stir
mixture frequently to blend.)
In large skillet, heat 1/4-inch oil over medium heat until
hot. Drop potato mixture by tablespoons into hot oil;
flatten slightly with spatula. Cook pancakes, a few at a
time, until golden brown on both sides, turning once and
adding more oil if necessary. Drain on paper towels. Keep
cooked pancakes warm in preheated 200F oven while others
are cooking. Serve pancakes warm, with applesauce.
APPLESAUCEServes 4-6
Frank loves this recipe. He's normally not fond of Granny
Smith apples, but he likes them cooked, in this recipe.
5 to 6 medium-sized tart apples (about 2 pounds)
2 to 4 tablespoons water
1 to 2 tablespoons sugar, to taste (optional)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Peel apples, if desired; remove cores and seeds. Cut
apples into chunks; place in medium-sized saucepan. Add 2
tablespoons water, sugar if desired, cinnamon, and nutmeg.
Over medium heat, bring to a boil. Reduce heat to low;
cover and cook 20 to 30 minutes or until apples are very
tender, stirring occasionally and adding more water if
necessary. Remove from heat and stir until large lumps
disappear and mixture is fairly smooth. If apples are used
unpeeled, strain sauce in food press or mill to remove
skin. Let stand until cool; refrigerate until ready to
serve.
FICHUELAS DE CHANUKAHServes 6
(Spiral-Shaped Sephardic Chanukah Pastries)
5 cups flour
1 teaspoon salt or to taste
2 eggs, slightly beaten
2-1/4 cups vegetable oil, divided
3/4 cup warm water
1-1/2 cups sugar
1/2 cup water
In large bowl or container of food processor, fitted with
steel blade, combine flour, salt, eggs, 1/4 cup oil, and
3/4 cup warm water. Stir or process until mixture forms a
fairly stiff dough. On unfloured surface, knead dough 5
minutes until smooth and elastic. Divide dough into 4
parts; roll each into a ball and wrap in plastic wrap. Let
dough stand 1 hour for easier handling.
On lightly floured surface, roll out one ball into a 9 x
18-inch rectangle. Cut dough into 6 strips, each about 1-
1/2-inches wide and 18-inches long.
In small saucepan over low heat, heat sugar in water until
sugar is dissolved, stirring constantly; keep warm. In
medium-sized saucepan over medium heat, heat 2 cups oil to
375F, or until small piece of dough sizzles when dropped
in oil. With hand, gently lift one end of a dough strip;
pierce the opposite end with a long-handled fork and twirl
fork once to secure dough. Place dough, fork-end first;
into hot oil. As dough fries, quickly and gently turn
fork, rolling dough around to form a pinwheel. Fry dough
until puffed and golden, about 30 to 60 seconds. (Do not
brown.) Slip dough off fork; remove from oil with slotted
spoon and immediately dip into warm sugar mixture to coat
well. Cool completely on wire rack placed over waxed
paper. Repeat with remaining dough.
Makes 24 pastries
FOR THE ROMANCE OF IT, SERVE A CHRISTMAS DINNER
GEORGE AND MARTHA WASHINGTON STYLE
George and Martha Washington made much of
Christmas. They had been married on the twelfth night of
Christmas in 1759, and from that year forward they tried to
be together for the holidays. (The exceptions were such
occasions as Christmas 1776, when General Washington was
busy crossing the Delaware.)
Two of the food specialists at Perdue are history buffs
as well, an they put together for Frank a Christmas menu
based on "receipts" (as recipes were once called) for
dishes that might have been enjoyed at Christmas dinner,
two hundred years ago.
As they pointed out, even basic food supplies were
very different two centuries ago. American waters were so
abundant with crabs, oysters, shrimp and clams, that
inventive cooks tossed them into soups and spreads, baked
them "potted," "scalloped" or in loaves, and used them
lavishly in sauces and stuffings. The oyster stuffing
included in this menu is based on a specialty of George
Washington's mother. She may have served it with passenger
pigeon $common fare in those days. Although this wild bird
is extinct today, Cornish game hens make tasty, tender,
modern substitutes. And it is far easier to "bag a brace"
or two of Cornish hens at the local supermarket than to
stalk dinner in the wild.
Early Americans weren't partial to vegetables. They
tended to overcook and under season them, then serve them
up as a "mess of pease". But old-time cooks did make
wonderful vegetable puddings and were superb at pickling
and preserving their vegetables and fruits to serve all
winter long.
From the beginning, American settlers distilled
spirits. Even the stern Pilgrims (who considered the
celebration of Christmas pagan) drank wine and cider for
their health. After a festive holiday meal, most of our
founding fathers probably enjoyed a few rounds of Madeira
or Port. But Thomas Jefferson's favorite holiday drink was
a spicy mixture of hot ale and rum, so heat producing it
was called "a yard of flannel". Frothy syllabub was
thought to be suitable for everyone, even women and
children, and this rich drink was a delicious accompaniment
to sweetmeats, stewed fruit, cakes or pies.
Though few would wish to return to cooking at the
hearth and beehive oven, if you're smitten by the romance
of the past, try serving special guests a Christmas dinner
Martha Washington-style.
PHOTO: "An Early American holiday menu with Cornish hens"
An Early American Christmas Dinner for Four
Potted Crab
*Cornish Hens with Oyster Stuffing Mount Vernon
*Sherried Pan Gravy
Savory Grated-Carrot Christmas Pudding
Pickled Beet Salad
*"Whipt" Syllabub with Sweetmeats
*Recipe follows
CORNISH HENS WITH OYSTER STUFFING MOUNT VERNON AND SHERRIED
PAN GRAVYServes 4
4 fresh Cornish game hens
Salt and ground pepper to taste
4 tablespoons butter or margarine, divided
6 oysters, shucked, coarsely chopped, and strained through
a fine sieve or coffee filter (reserve oyster liquor)
Pinch ground mace
3/4 teaspoon minced, fresh thyme or 1/4 teaspoon dried
1/4 cup chopped onion
2-3 slices day-old bread, cubed
1 tablespoon fresh lemon juice
2 tablespoons dry sherry, divided
Spiced or brandied fruit for garnish (optional)
Preheat oven to 350oF. Season hens inside and out
with salt and pepper.
In medium-sized skillet over medium heat, melt 2
tablespoons butter with 1/2 cup oyster liquor, mace and
thyme. Add onion; cook 5 minutes until onion is tender and
liquid is reduced to about 1/3 cup.
In medium-sized bowl, toss onion mixture with oysters,
bread cubes, 1/4 teaspoon salt, 1/8 teaspoon pepper, lemon
juice and 1 tablespoon sherry.
Spoon oyster stuffing loosely into hens. Tie legs
together and fold back wings.
In a small saucepan, melt butter; combine with
remaining sherry and baste hens with mixture. Roast hens,
basting occasionally, about 1 hour and 15 minutes longer or
until juices run clear with no hint of pink when thigh is
pierced. Remove hens from roasting pan, cut strings, place
on serving platter and keep warm. Pour pan juices into a
heat proof measuring cup or small bowl. Skim off 2
tablespoons of clear yellow drippings that rise to the top
and return to pan. Skim off any remaining yellow drippings
and discard. Reserve degreased pan juices to add to gravy
with broth.
If desired, serve hens garnished with spiced or
brandied fruit. Serve with sherried gravy.
SHERRIED PAN GRAVY
2 tablespoons reserved pan drippings
2 tablespoons flour
2 cups chicken broth or water
4 tablespoons dry sherry
Place roasting pan over medium heat; add flour to reserved
clear pan drippings and cook 2 minutes, stirring and
scraping the bottom to incorporate any browned bits. Stir
in enough combined degreased pan juices, chicken broth and
sherry to make 2 cups; simmer, stirring constantly, 2
minutes longer. Strain gravy into sauceboat.
"WHIPT" SYLLABUBServes 4-6
3 tablespoons dark rum or Cognac
2 tablespoons sugar
Grated rind and juice of 1 lemon
1/4 teaspoon freshly grated nutmeg
1 cup (1/2-pint) heavy cream
Sprigs fresh rosemary (optional)
Sweetmeats (see note) or stewed fruits
In large bowl, with mixer at medium speed, beat rum,
sugar and lemon rind. Gradually add heavy cream, beating
constantly until cream forms soft peaks. (Do not
overbeat.) Cover and refrigerate until serving time.
When ready to serve, if liquids have separated, beat
by hand to re-incorporate. Serve Syllabub in small cordial
glasses, garnished with a rosemary sprig. Accompany with
sweetmeats. (By the way, do you know what a sweetmeat is?
It's any dainty little confection such as stuffed dates,
chocolate truffles, sugared apricots and pears, or even
candied watermelon rind.)
Chapter Nine
CHICKEN FOR VERY SPECIAL OCCASIONS
SHOW STOPPER RECIPES
With the majority of the recipes in this book, I've
tried to keep in mind that you are busy and have plenty of
other things to do with your time besides spending it in
the kitchen. I've also tried to keep the ingredients and
the processes reasonably simple and usually I've had an eye
on the calories and the cost.
This chapter is an exception. These recipes ignore
calories, and some of
them require not just minutes of preparation, but days.
There are some occasions, however, that deserve showstopper
recipes. Maybe your daughter is getting married? Or
you're celebrating a very special anniversary? Someone
important to you just got a promotion? You're part of a
gourmet club, and you want your recipe to be at least as
good as Linda's?
This chapter is the place to look for unusual recipes,
the show stoppers, the ones that will really make people
feel special, and that they'll be talking about for days to
come.
BASS DRUM STICK Serves 4-6
This really does look the padded stick a drummer would use
for his bass drum.
l. Remove the knobby knuckle from the end of a drumstick by
giving it a good hard whack with your heaviest knife. If
you happen to have a meat cleaver the job is easier.
2. Stand the drumstick on its meaty end and push the skin
down to expose the tendons. Remove the largest tendons by
pulling them free with a pair of clean pliers.
3. Scrape the skin and meat away from the bone to form a
rounder, more compact drumstick.
10 chicken drumsticks
1/3 cup flour
3/4 teaspoon salt or to taste
1/8 teaspoon ground pepper
1/4 cup butter or margarine
1 can (6-ounces) frozen orange juice concentrate
1 can (6-ounces) water
2 tablespoons dark brown sugar
3/4 teaspoon minced, fresh oregano or 1/4 teaspoon dried
1/2 teaspoon nutmeg
In a large plastic bag combine flour, salt and pepper. Add
chicken pieces and shake to coat. In a large skillet over
medium heat, melt butter. Add chicken pieces and brown on
all sides, 12 to 15 minutes. Pour off remaining butter.
In a large measuring cup combine remaining ingredients.
Add orange juice mixture to skillet. Cover and cook over
low heat for 25 to 35 minutes, turning chicken several
times until cooked through.
BREAST PAILLARD Serves 4
As you can see in the accompanying photograph, this is an
attractive dish. I tried it on our indoor electric grill
and thought it was worth making over and over again.
1 roaster boneless breast or 1 thin sliced boneless roaster
breast
Vegetable oil
Salt and ground pepper to taste
1/4 cup butter or margarine, at room temperature
2 tablespoons snipped fresh or frozen chives
1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
2 tablespoons minced, fresh parsley
Remove tenderloin pieces from back of breast. Place breast
pieces and tenderloins between sheets of plastic wrap and
pound to 1/4-inch thickness to form 6 cutlets. Skip the
preceding steps if using the thin sliced roaster breast.
Brush with oil and season with salt and pepper. Combine
butter, chives and tarragon. Reform into a bar and freeze
to harden. Grill cutlets over hot coals, rotating the
chicken on the grill to form crosshatch markings and
turning completely over once. Or Broil 3" from heat a few
minutes on each side until lightly browned. Cut herb
butter in slices. Sprinkle each slice with parsley and top
with a butter slice. Serve immediately.
BREAST ROLL CORDON BLEUServes 4
You can find a simpler version of this in Chapter Seven,
Chicken for Tomorrow or Next Week, but this one is a show
stopper.
1 roaster boneless breast
3/4 cup whole milk ricotta
1 package (3 ounces) cream cheese, softened
1 egg yolk
1/4 cup grated Parmesan cheese
1/4 cup thinly sliced scallion
1/4 cup minced fresh parsley
1 clove garlic, minced
1/8 teaspoon nutmeg
Salt and ground pepper to taste
1/4 pound sliced ham
3 to 4 cups chicken broth
Place breast halves side by side between two sheets of
plastic wrap and pound to 1/4" thickness, forming an 8" x
12" rectangle. In a mixing bowl combine remaining
ingredients except ham and broth. Place breast smooth side
down, on a piece of dampened cheesecloth. Arrange ham
slices over chicken breast. Spread filling over ham
leaving a 1/2-inch border. Carefully roll breast,
lengthwise, jelly-roll fashion around filling. Wrap in
cheesecloth, tie ends and in 2 to 3 places in center.
Bring broth to a boil in a large saucepan. Add chicken and
reduce heat to low. Poach chicken, covered, 35 minutes.
Remove from pan and let cool. Remove cheesecloth and
chill. Cut chicken roll in 3/4-inch slices and arrange
over lettuce or watercress.
CHICKEN BROCCOLI CAKEServes 4-6
From the name, you'd think this was a very unusual dessert,
but in fact, the cake part of the name comes from its
shape, not its taste. Although this takes awhile to make,
especially the pancakes, I've always felt it was well worth
it every time I've made it. Since you can eat this with
just a fork, it's particularly good for a buffet meal when
you don't want your guests to have to cut anything while
they're balancing food on their laps.
Sauce:
3 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups milk
1/4 teaspoon salt or to taste
1/8 teaspoon ground white pepper
1/8 teaspoon nutmeg
In a saucepan over medium heat, melt butter. Blend in flour
and cook, stirring for 1 minute. Add milk and cook,
stirring, until sauce is smooth and thickened. Add salt,
pepper, and nutmeg.
Filling:
When choosing the broccoli for the filling, look for firm,
compact clusters of small flower buds with none opened
enough to show the bright yellow flower. If you can see any
yellow in the buds, the broccoli is overmature. Broccoli
is at its best when the bud clusters are dark green or sage
green, or even green with a decidedly purplish cast.
3 tablespoons butter or margarine
2 cups broccoli, cooked and chopped (Once when I didn't
have enough broccoli on hand, I rounded it out with green
peas and it was great.)
1/3 cup grated Parmesan cheese
1/4 teaspoon salt or to taste
1/8 teaspoon ground pepper
1/8 teaspoon nutmeg
1-1/2 cups finely chopped cooked chicken
1/3 cup grated Swiss cheese
6 pancakes, each a little less than 7-inches wide and about
1/4-inch thick. (The thicker the pancake, the taller the
"cake". Use your favorite recipe or mix.)
In a saucepan over medium heat, melt butter. Stir in
broccoli, Parmesan, salt, pepper, nutmeg and chicken. (You
can stop at this point the night before, but remember to
bake the "cake" longer since the ingredients will be cold
from being in the refrigerator.)
Preheat oven to 375oF.
To assemble ``cake," butter a cookie sheet and place a
pancake on it. Spread with part of the broccoli filling.
Repeat layers, ending with a pancake. Pour sauce over the
top and sprinkle with Swiss cheese. Bake for 15 minutes
(or 25 minutes if ingredients were refrigerated). Place
under a hot broiler and broil until cheese is lightly
browned. To serve, cut into wedges.
CHICKEN FONDUE IServes 4
I haven't seen anyone use a fondue pot for a long time, but
it's still a great way to serve chicken, and it's a fun and
informal way to entertain. Maybe it's time to remember
this once-popular way of cooking. The first version is a
new, low-calorie version. The second is more traditional.
4 skinless, boneless chicken breast halves
1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
4 cans (13-3/4 ounces each) chicken broth
1 bottle (12-ounces) chili sauce
1/2 cup mayonnaise or salad dressing
1 tablespoon finely chopped onion
1/4 clove garlic, minced
Cut each breast in one-inch cubes. Sprinkle salt and pepper
on chicken. Bring broth to boiling in fondue pot and keep
at that temperature. Provide each guest with portion of
chicken and fondue fork as well as fork for eating. Each
guest cooks own chicken on fondue fork by holding in
boiling broth about 1 minute, or until done. In a small
bowl mix remaining ingredients as sauce for dipping after
cooking.
CHICKEN FONDUE IIServes 4
4 skinless and boneless chicken breast halves
1-1/2 pints oil
1 1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
2 eggs, beaten
1 cup water
3 tablespoons sesame seed
1-1/2 cups flour
Cut chicken breasts into 1-inch cubes. Bring oil to
boiling point in fondue pot and keep at that temperature.
Sprinkle 1/2 teaspoon of the salt and the pepper on
chicken. In a mixing bowl combine remaining salt, eggs,
water, remaining 2 teaspoons salt, sesame seed and flour to
make a batter. Provide each guest with fondue fork as well
as fork for eating. Each guest cooks own chicken on fondue
fork by dipping into batter and then holding in hot oil
approximately 1 minute, or until done. Serve with a
variety of dips. Any barbecue sauce makes a good dip. I
also recommend the Dill Dip and Orange Dip.
DILL DIP Makes 1 cup
1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1 teaspoon fresh lemon juice
2 teaspoons finely chopped onion
1/2 teaspoon salt or to taste
1/2 teaspoon dry mustard
1/2 teaspoon dill seed
In a small bowl combine all ingredients and stir until
blended.
ORANGE DIP Makes 1 cup
1 can (6-ounces) orange juice concentrate
3 tablespoons oil
1 tablespoon vinegar
1 tablespoon sugar
1/4 teaspoon dry mustard
1/4 teaspoon salt or to taste
1/8 teaspoon Tabasco
In a blender or food processor combine all ingredients.
Blend at speed for 5 seconds or until smooth.
Food Tip: Use leftover orange or dill dip for fresh
vegetable such as cauliflower, broccoli, carrots or celery.
CHICKEN KIEV Serves 4
Frank and I had this in a restaurant in Moscow back in
1988. We happened to be there because the Soviet
Government had invited Frank and his CEO, Don Mabe, to give
them tips on producing plumper chicken. Don's wife, Flo,
and I got to go along. I remember that Frank was impressed
by the world-class knowledge and skill of the Soviet
poultrymen, but he said their chickens didn't grow to be as
plump and juicy as ours because their diets didn't include
enough protein. The Soviet birds may have been thin, but
the recipe that we had for Chicken Kiev was "otlichnii,"
(outstanding). You've got it exactly right if, when you
cut the cooked chicken, the melted butter spurts out.
4 skinless, boneless chicken breast halves or 1 thin sliced
boneless roaster breast
1/2 cup butter or margarine, chilled
1 tablespoon lemon juice
1 tablespoon snipped fresh or frozen chives
1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
1 egg, beaten
1 cup bread crumbs
Oil for deep frying
Place chicken between sheets of plastic wrap and pound to
flatten slightly. Skip the previous step if you are using
thin sliced boneless roaster breasts. In a food processor
fitted with a steel blade, blend butter, lemon juice and
chives; mold into four oblongs and chill. (In fact, I
think freezing works best.) Sprinkle salt and pepper on
chicken. Wrap chicken breast around chilled mold and
secure with toothpicks. Dip in beaten egg and roll in
bread crumbs. Chill again for one hour. Fry in deep fat
at 350oF for 10 to 15 minutes or until crust is golden
brown. Serve immediately
CHICKEN PAELLA PERDUEServes 6-8
This is the Perdue version of the traditional paella. The
authentic Spanish version takes all day to make -a I've
watched cooks in Spain do it. You'll notice that the
saffron in this paella is optional. That's because the
last time I looked at the price for it in the spice jars in
the supermarket, I calculated that saffron costs more than
gold dust. However, you only need to use a couple of
strands of it at a time so it's not totally out of line.
If you can't find it or don't want to use it, this recipe
will still taste good$just different. It will also look
different because saffron imparts an attractive yellow to
the rice. Incidentally, the reason saffron costs so much
is that it's made from the dried stigma of the saffron
crocus and it takes 225,000 stigmas to make a pound of
saffron.
1 chicken, cut in serving pieces
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
1 small clove garlic, minced
8 tablespoons butter or margarine, melted, divided
2 cups quick-cooking rice, uncooked
1/4 cup chopped onion
1/2 teaspoon paprika
1 tablespoon minced, fresh parsley
1/2 teaspoon seafood seasoning
2-3 filaments teaspoon saffron (optional)
1/2 cup fresh or 1 can (8-ounces) minced, soft shell clams
2 tablespoons clam juice
1 cup canned chicken broth
1/2 pound backfin crabmeat
1 cup peas
1 dozen small clams (on the half-shell)
1 package (9 ounces) frozen artichokes, cooked
1 jar (2 ounces) pimento strips
Preheat oven to 350oF. Place chicken in single layer, skin
side up, in shallow baking dish; season with salt, pepper
and garlic. Pour 4 tablespoons of the butter or margarine
over chicken; cover and bake for 45 minutes or until cooked
through, uncovering during last 20 minutes for browning.
While chicken is baking, in a large skillet over medium
heat, melt remaining butter. Add the uncooked rice and
onions and saute until lightly browned. Add paprika,
parsley, seafood seasoning, saffron, minced clams, clam
juice and chicken broth. Simmer over very low heat for 15
minutes. In the shallow baking dish, leave 2/3 of the
chicken; add the rice mixture, the crabmeat and peas in
layers. As garnish, place on top of this, the remaining
chicken, all of the clams in the half-shell, cooked
artichokes and pimento. Cover and bake at 350o for 10-15
minutes to heat through.
CHICKEN PICCATAServes 4
Frank's good friend, Sue Hess, from Ocean City, Maryland
is a busy lady who entertains frequently and likes to be
efficient when doing it. As she puts it, "I don't like to
have to invent every part of the wheel all over again for
each party. I use the same plan over and over again. I
know which platters I'll use for hors d'oeuvres, I know
where I'm going to put the cocktail napkins, and when to
start peeling the corn. When I find one recipe that I can
count on, I use it often enough and make it often enough so
I've got the preparation down to a science. This Chicken
Piccata is one of my favorites to repeat for parties."
4 skinless, boneless chicken breast halves or 1 thin sliced
boneless roaster breast
1/4 cup flour
1/4 cup (1/2 stick) butter or margarine
juice of 1 lemon
1/2 cup chicken broth
4 lemon slices
1/4 cup minced, fresh parsley
Salt and ground pepper to taste
Slice each breast in half lengthwise, butterfly-style. You
should end up with 8 thin, flat pieces. Skip the previous
step if you are using thin sliced boneless roaster breasts.
Dip pieces in flour to coat lightly, shake off excess. In
a large skillet over medium-high heat, melt butter. Add
scaloppine and saute until lightly browned on both sides.
Add lemon juice and broth to pan and cook 3 to 4 minutes
more, turning scaloppine frequently in sauce until cooked
through. Garnish with lemon slices and parsley.
CHINESE FRIED NOODLE CAKE WITH CHICKEN TOPPING
Theresa Kreinen, who developed many of the low fat, low
calorie recipes for Perdue, says that her favorite show
stopper recipe is this Chinese Noodle Cake recipe. "I
remembered that many years ago when I was working for a
Chinese spice company, I saw a similar recipe and thought
that if I took the salt and fat out of the recipe and used
far less oil, that it might still be tasty." She tried
her health-conscious version of the classical Chinese dish,
and ended up with something that is clearly a show stopper.
CHINESE FRIED NOODLE CAKEMakes 2 noodle cakes
In large sauce pot over high heat, bring 3 quarts of water
to a boil. Add 6 ounces dried fine egg noodles; cook in
boiling water 3 minutes; drain. Rinse with cold water;
drain well. In large bowl, toss noodles with 2 teaspoons
vegetable oil to prevent sticking. In 12-inch skillet over
medium-high heat, heat 2 tablespoons vegetable oil. Add
half noodles, flattening to form cake. Cook 5 minutes or
until bottom is golden brown. Loosen edges. Invert onto
large round platter. Slide noodle cake back into skillet.
Cook 5 minutes longer or until second side is golden brown.
Invert onto large round platter. Repeat procedure with
remaining noodles.
CHICKEN TOPPINGMakes 6 servings
1 roaster boneless breast
2 tablespoons vegetable oil
2 medium onions, cut in thin wedges
2 tablespoons minced ginger root
2 cloves garlic, minced
3 cups torn spinach
1-1/2 cups chicken broth
1 cup sliced mushrooms
1 sweet red pepper, cut in thin strips (1 cup)
1 can (8-ounces) bamboo shoots, drained and cut in julienne
strips
2 tablespoons soy sauce
1/8 teaspoon crushed dried red pepper
2 tablespoons cornstarch
2 tablespoons dry sherry
Remove visible fat from breast meat and cut into thin
strips. In a wok or large skillet, over medium-high heat,
heat oil. Add onion, ginger and garlic; stir fry 1 minute.
Add chicken; stir fry 2 minutes, or until chicken turns
white. Add spinach, broth, mushrooms, red pepper strips,
bamboo shoots, soy sauce and crushed red pepper. Cook 5
minutes or until chicken and vegetables are tender,
stirring frequently. In a cup, blend cornstarch and sherry
until smooth; stir into wok. Over medium heat, bring to a
boil; boil 1 minute, stirring constantly. To serve, spoon
chicken mixture over Chinese Fried Noodle Cake.
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