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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

PAAK TSAAM KAI (Simmered Chicken), Chinese

Ingredients
  • 1 whole frying chicken
  • 1 large pot boiling water
  • Serving Sauce

  • 2 tbsp. peanut or salad oil (heated)
  • 3 tbsp, soy sauce
  • 1 small clove garlic, chopped or minced, or hot mustard and catsup
Preparation Instructions

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

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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

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