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STEW CHICKEN
1 chicken, skin removed and cut into bite-sized pieces
seasonings, e.g. chive, onion, parsley, celery, garlic , salt, pepper, lime juice, a little
brown sugar
chadon beni
oil for frying
brown sugar ( 2 tablespoons ) for browning
a little ketchup
a little dark soy sauce
coconut cream ( optional )
1 Season chicken with above mentioned ingredients and marinate over night or for a
few hours before cooking
2 In a heavy iron pot put about 2 tablespoons of oil and the brown sugar and let the
sugar get dark brown, but don’t let it burn
3 Add chicken piece and fry, without stirring for a few minutes, until pieces look
brown, then add marinate, a little ketchup and a little dark soy for colour and continue
frying for five minutes
4 Add a little water and stew chicken until tender ( about one hour ). You can add a little
coconut milk ( cream ) if desired
CHICKEN AND CORN SOUP
2 egg whites
1 can cream style corn
4 c. chicken broth
2 tbsp. cornstarch
3/4 lb. chicken breasts, boned, skinned and finely chopped
1 tsp. soy sauce; salt
3 tbsp. water
1/4 c. finely chopped cooked ham (optional)
1. Beat egg whites until moist peaks form; fold in chopped chicken, set aside.
2. Whirl 1 c. corn and I c. broth in a blender; pour in a pan with remaining corn and
broth.
3. Add soy sauce and salt to taste.
4. Heat slowly; blend cornstarch and water; add to soup and cook stirring until slightly
thickened.
5. Add chicken - egg white mixture to corn mixture and blend well.
6. Cook on medium heat for 5 minutes, but do not boil. If made ahead, reheat on low
heat, pour in a hot tureen or
dish and sprinkle with chopped ham. Makes 6 servings.
1/2 c. sour cream
1/2 c. mayonaise
3 oz. cream cheese
1 tsp. Worcestershire sauce
1 clove garlic, crushed
1/4 tsp. seasoned salt
1 tbsp. lemon juice
1/2 tsp. hot pepper
1 can crab meat
potato chips or corn chips
1. In medium bowl, combine sour cream, mayonnaise, cream
cheese, Worcestershire sauce, salt, garlic, lemon juice
and hot pepper
2. Stir in crab meat
3. Refrigerate for a few hours before serving to blend flavors.
Serve with potato chips or corn chips for dipping.
CURRIED SHRIMP
1 lb.shrimp
lime juice
salt and pepper
thyme, chives and garlic
1 tbsp.curry powder
1/4 c. cold water
2 tbsp. cooking oil
1. Wash and clean shrimps, season and allow to stand 15 - 20
minutes.
2. Mix curry powder in cold water.
3. Put 2 tbsp. oil in heavy iron pot or sauce- pan, heat, add curry
powder in water and allow to cook 2 - 3 min. until thick.
4. Add shrimp and stir to coat.
5. Cook about 5 min. then turn off heat.
Do not overcook or they will get tough.
If potato is desired, cut in thin slices and cook in curry before adding
shrimp. When potato is tender add shrimp and cook 5 min.
