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My Best Recipe

. . . Chinese Kitchen Sink Chicken From Placentia

September 22, 1988

"The gang said I've done it again, so I thought I'd share it with you once more," writes D. J. McClary, who created the Chicken Wings Pacifica recipe many years ago. The dish is done in a slow cooker and the vegetables and nuts retain crispness after cooking for hours.

CHINESE KITCHEN SINK CHICKEN

10 boneless chicken breast halves, skin removed

1/2 cup sliced celery

1 (8-ounce) can sliced water chestnuts, drained

1/2 pound fresh bean sprouts

2 (4-ounce) jars mushrooms, drained

1/2 cup dry roasted cashews

1/4 cup sunflower seeds

Sauce

Line bottom of large slow cooker with chicken. Place half of celery, water chestnuts, bean sprouts, mushrooms, cashews and sunflower seeds on top. Spoon half of Sauce on top. Repeat with remaining ingredients. Turn slow cooker to low and cook 6 to 8 hours or until chicken is tender. Makes 5 to 10 servings.

Sauce

1 1/2 cups mayonnaise

1/4 teaspoon bottled Chinese spices

1 tablespoon lemon juice

2 tablespoons bottled teriyaki sauce

2 teaspoons dried onion flakes

Combine mayonnaise, Chinese spices, lemon juice, teriyaki sauce and onion flakes. Stir well.

--D.J. McClary

Placentia

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.

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