Recipe by Bone Man
A nice light dish, ideal for brunch or a light supper, best served with egg noodles or clumpy rice. I'm posting this recipe because I lost it once and this time I'm keeping track of it! It was given to me by a nice Mexican lady.
Top Review by SolightlyUK
I love it! It is deceptively light-tasting but with all that cream, well... I somehow don't think it could be classified as "light"! It's eminently eat-able. I nearly wept at the last bite, hated to see it go! The water chestnuts give it a satisfying texture that would probably otherwise be too smooth. I served it with rice and a tomato/cucumber salad. I think that you really need the scallion tops for the garnish or it would look too plain. My only change was to use margarine instead of butter, and when I reheated it for left overs, I threw in a few pinenuts, but this may have been gilding the lily. Thanks Bone Man! This is too good to lose.
- 2 cups chicken pieces, boiled, de-boned, and cubed
- 3 tablespoons butter
- 3 tablespoons scallions, diced (the white part)
- 1 cup water chestnut, sliced
- 2 teaspoons fresh gingerroot, cut into slivers
- 2 cups sour cream
- 1⁄2 cup chicken stock (home-cooked when possible)
- 1 teaspoon table salt (or less)
- 1 teaspoon lemon juice (bottle-type is okay)
- 1⁄2 teaspoon black pepper
- 1 tablespoon scallion top, diced (garnish)
Directions See How It's Made
- Heat the butter in a large, heavy pot until it foams, then add the white scallions and cook until tender. Don't let them brown!
- Remove the pot from the heat and add the water chestnuts, ginger, sour cream, stock, salt, lemon juice, and pepper. Stir.
- Return the pot to medium heat and bring to a boil. Once it boils, add in the diced, pre-cooked chicken. Stir this carefully as to not break up the chicken -- you just need to heat the chicken through and then it's done.
- Serve with either clumpy (short-grained) rice or egg noodles and garnish the dish with the diced scallion tops.