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| Home -> [Asian, Chicken, Chinese, Entrees, Ethnic, Meats, Poultry, Soups & Stews, Vegetables] -> [Campbell soup - shanghai chicken and vegetables Recipe] |
Campbell soup - shanghai chicken and vegetables
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| Artist: |
_ |
Yield: |
7 |
| Categories: |
Asian, Chicken, Chinese, Entrees, Ethnic, Meats, Poultry, Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Chicken breasts, cubed | | 2
| tbsp | Salad oil | | 1
| can | Chicken broth | | 1/2
| cup | Raw regular rice | | 1/2
| cup | Sherry or substitute | | 2
| tbsp | Soy sauce | | 1
| large | Clove garlic, minced | | 1/4
| tsp | Ground ginger | | 2
| cup | Sliced carrots | | 1
| cup | Sliced green onions | | 1
| cup | Bamboo shoots, drained | | 10
| oz | Frozen chinese vegetables | | 1/2
| cup | Water | | 4
| tbsp | Cornstarch |
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Procedures:
| 1 | In frying pay, lightly brown chicken in oil. | | 2 | Add broth, rice, sherry, soy sauce, garlic and ginger. | | 3 | Bring to boil; reduce heat; cover; simmer 15 minutes. | | 4 | Add carrots, onions and bamboo shoots. | | 5 | Simmer 5 minutes more or until done. | | 6 | Stir occasionally. | | 7 | Add vegetables. | | 8 | Blend water into cornstarch until smooth; slowly stir into stew. | | 9 | Cook, stir until thickened. | | 10 | Submitted by jane knox on 09-12-9 |
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