Bird Of Paradise Recipe
Summary
Ingredients
| Pineapple slices | 1 Can (10oz) | |
| Fryer chicken | 4 Pound | |
| Margarine | 2 Tablespoon | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Soy sauce | 3 Tablespoon | |
| 2 large cloves garlic, pressed | ||
| Crystallized ginger | 2 Tablespoon, minced | |
| Salt | 1/2 Teaspoon | |
| 1 Red Bell Pepper, seeded, chunked | ||
| Celery | 1 1/2 Cup (16 tbs), sliced | |
| 1/2 cup sliced Dgreen Onion | ||
| Papaya | 1 , peeled | |
| Cornstarch | 1 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
Directions
Drain pineapple, reserve syrup.
In large skillet, brown chicken in margarine.
Drain excess fat.
Combine reserved syrup with sherry, soy sauce, garlic, ginger and salt; pour over chicken.
Cover; simmer 30 minutes, turning chicken once.
Remove chicken to platter.
Add pineapple, bell pepper, celery, green onion and papaya to skillet.
Dissolve cornstarch in water.
Stir into pan juices.
Cook until mixture boils and thickens.
Spoon over chicken.
In large skillet, brown chicken in margarine.
Drain excess fat.
Combine reserved syrup with sherry, soy sauce, garlic, ginger and salt; pour over chicken.
Cover; simmer 30 minutes, turning chicken once.
Remove chicken to platter.
Add pineapple, bell pepper, celery, green onion and papaya to skillet.
Dissolve cornstarch in water.
Stir into pan juices.
Cook until mixture boils and thickens.
Spoon over chicken.
Chef
