"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ming Chicken Recipe

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This recipe for Ming Chicken, by , is from The Hen Party Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Verna Rae Oraker
Added: Thursday, October 23, 2008


2 or 3 boneless chicken breasts
C chicken fry mix (or flour seasoned with salt and pepper)
2 Tbs shortening
2 Tbs chicken fry mix
3 Tbs brown sugar
tsp salt
1 13 oz can pineapple tidbits
1/3 C chicken broth
1/3 C onion, sliced thin
1 green pepper, cut into strips

Cut chicken meat into strips about 1/4 inch wide. Put strips of chicken into plastic bag with C fry mix or seasoned flour. Shake until well coated.
Heat shortening in skillet. Add chicken. Cover and cook until all red color is gone. Stir occasionally.
In a bowl, mix all remaining ingredients except green pepper and onion. Pour over chicken. Stir, and cook until thickened, about 20 minutes.
Add green pepper and onion. Cook for 5 minutes more.

Served over steamed rice. Can add: mushrooms, celery, soy sauce or bean sprouts.




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