2 lg of chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp of salad oil
4 tbsp of orange juice
4 tsp of salt
5 cups of mandarin oranges
2 cups of pineapple chunks
5 cups of green grapes
Slivered almonds
3 cups of diced celery
2 1/2 cups of raw rice
2 of mayonnaise
Cut the chicken into pieces and boil it until it becomes tender makes sure that you use no seasonings. Remove the skin and the fat of the chicken and also remove the meat from the bones and it cut into cubes. Mix oil, orange juice, vinegar, salt together in a bowl then, add the marinated chicken to this mixture and refrigerate it overnight. Add the celery and nuts to chicken mixture on the next day. Cook the rice until it becomes tender in boiling water, drain the rice and blanch it with cold water, drain the rice once again and remove every little amount of water present in it. Add it to the chicken mixture and then mayonnaise it and mix the contents well. Serve it with crackers in pocket bread.
4 tbsp of salad oil
4 tbsp of orange juice
4 tsp of salt
5 cups of mandarin oranges
2 cups of pineapple chunks
5 cups of green grapes
Slivered almonds
3 cups of diced celery
2 1/2 cups of raw rice
2 of mayonnaise
Cut the chicken into pieces and boil it until it becomes tender makes sure that you use no seasonings. Remove the skin and the fat of the chicken and also remove the meat from the bones and it cut into cubes. Mix oil, orange juice, vinegar, salt together in a bowl then, add the marinated chicken to this mixture and refrigerate it overnight. Add the celery and nuts to chicken mixture on the next day. Cook the rice until it becomes tender in boiling water, drain the rice and blanch it with cold water, drain the rice once again and remove every little amount of water present in it. Add it to the chicken mixture and then mayonnaise it and mix the contents well. Serve it with crackers in pocket bread.
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