Directions: |
Directions:Cook chicken (3 cups serves 8). Cut into small pieces, removing all bone and skin.
White Sauce:
Blend ½ cup butter or margarine, ½ cup flour, 1 TSP salt or chicken base, Ό TSP white pepper, Ό TSP garlic salt, 2 cups chicken broth, 2 cups light cream, and Ό TSP curry powder (or more if you like this spice). I make the sauce first and if it gets lumpy, I beat it with a beater. I also use chicken base in place of salt, it makes the sauce a creamy yellow. Make ahead of time and warm it before serving. Add the chicken pieces to this sauce.
Miscellaneous Parts:
Slice these 3 ingredients in very small pieces, placing them in separate bowls:
ripe red tomatoes (2 TBSP per person)
green celery ( 4 TBSP per person)
onion (4 TBSP per person).
Other ingredients:
white rice (2 TBSP per person)
crushed pineapple (drained) (3 TBSP per person)
cashews (lightly salted, otherwise pour the regular ones into a sieve and shake the excess salt out) (1 TBSP per person)
shredded cheese (3 TBSP per person)
chow mein noodles (1 cup per person)
coconut (1 TBSP per person)
It tastes best if everything is served at room temperature, rather than cold from the refrigerator (except the rice and the white sauce should be warm). Use 11 bowls with the chicken sauce in 2 bowls. Put the bowls in the following order: noodles, chicken sauce, celery, rice, tomatoes, pineapple, cheese, onion, cashews, chicken sauce, coconut (last). Encourage guests to use all the ingredients, especially the pineapple, thats what makes it taste so good. |
This recipe for Javanese Chicken is from