Sandpot Casserole of Curried Chicken Nuggets

Name: Sandpot Casserole of Curried Chicken Nuggets
Yield: Serves 3 to 4 as a main course, 6 to 8 as part of a multicourse meal
Cuisine: China
Ingredients: 2 tablespoons thinly sliced green and white scallion rings; 1 small carrot, cut diagonally into rippled or plain coins ⅛ inch thick; 2 to 3 tablespoons corn or peanut oil, for stir-frying; 1 tablespoon Chinese rice wine or dry sherry; 1 large egg white; 1 cup China Moon Infusion, China Moon Double Stock, or unsalted chicken stock; 1 tablespoon finely minced fresh ginger; 2 inner ribs celery, cut diagonally into commas ⅛ inch thick; 1 small red (bell) pepper, cut into 1-inch squares; 1 tablespoon packed brown sugar; 1½ tablespoons finely minced garlic; 1½ cups Napa cabbage squares (1 inch); 2 fat scallions, cut into 1-inch nuggets; 1 small yellow onion, cut into 1-inch squares; 1 pound skinless, boneless fresh chicken breasts (2 pounds with skin and bone), cut into 1-inch cubes; ½ cup unsweetened coconut milk; Coriander sprigs, for garnish; Toasted sliced almonds, for garnish; 2 tablespoons unseasoned Japanese rice vinegar; 1 tablespoon cornstarch; ½ to 1 teaspoon Chinese chili sauce; 1 teaspoon kosher salt

Preparation info

Serves
3 to 4
as a main course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is a lightly spiced, curried casserole that is as simple as it is appealing. Its beauty resides in the freshness of the poultry and vegetables and the quality of the curry powder. Bitter curry powders will wreck the dish, and I heartily endorse either making your own or doing a bit of market research to uncover a desirable brand.

The preparations can all be done in advance. As with most one-dish casserole meals, there is an hour or so of slicing and mixing to slog through, but

Ingredients

Asia
China
Stew
Spicy

Ingredients

Method