"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Oriental Over Rice, by Aunt Rebecca, is from A Real Southern Comfort,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup walnuts. 1/4 cup salad oil. 2 chicken breast cut into thin strips. 1/2 tsp salt. 1 cup sliced onions. 1 1/2 cups chopped celery. 1/4 cup chicken broth. 1 tbsp corn starch. 1/4 cup soy sauce. 2 tbsp sherry. 1 5oz. can bamboo shoots. 1 5oz. can chestnuts.
Toast chestnuts in oil. Remove to paper towel. Place chicken in a skillet with some oil and salt to taste. Fry 5 to 10 minutes and remove from skillet. Place onions, celery and chicken brooth in skillet and cook for 5 minutes. Combine sherry, corn starch, soy sauce and pour over vegetables. Cook until thickened. Add chestnuts and chicken. Serve over prepared rice at once.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.