|All Recipes Appetizers Main Courses Side Dishes Dessert Recipes Jams, Jellies, Preserves Recipes Salads Sauce Recipes Soup Recipes Baked Goods BBQ Recipes Beverages Herbs and Spices All Menus|
Other Retro Pages
Food of China
Other Recipe Sources:
RECIPES FROM THE RETRO HOUSEWIFE
PAAK TSAAM KAI (Simmered Chicken), Chinese
First clean chicken with salt, then rinse well. Now place the whole chicken into the pot of boiling water. Cover pot and permit water to boil for at least 5 minutes. Remove cover, lower heat end gradually turn chicken on all sides, The chicken is to be simmered for at least 15 to 20 minutes, However, if the chicken is very large, additional time may be required. Do not overcook chicken. When it is done, take chicken out of pot and cool in refrigerator. When it is thoroughly chilled, divide chicken into halves and cut into medium slices. Serve cold with the serving sauce mixture.
Contributed by Mrs. Lydia Howe, 1950
HAVE A COMMENT, QUESTION OR RECIPE OF YOUR OWN?
I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
|All Chinese Recipes|
|© Retro Housewife 2003-2014|