Boil a fowl in two quarts of water with two chopped on- ions, a bay leaf, six pepper corns, six cloves, a small stick of cinnamon and a tablespoon of salt. When it begins to be tender remove and cut the white meat into small pieces. Strain the broth, of which there should be about a quart, and boil. Sprinkle into it a cup of well washed rice, cover and boil hard for ten minutes; then add a cup of seeded raisins, a large lump of butter✪ Chicken Pilaf—Persian and the chicken. Cover and simmer on the back of the stove until the rice is thoroughly cooked and has absorbed the liquid, stirring occasionally with a fork. 364. CHICKEN AND PINEAPPLE A LA PEKIN-— CHINESE Remove all the bones from a young chicken and cut the meat into small pieces. Shred a canned pineapple also. Clean a small piece of green ginger root, pound it and soak in a cup with two teaspoons of sherry for a few minutes, then squeeze over the chicken. Heat a spoonful of oil in a spider, brown the chicken in it ; then add a very little boil- ing water, cover and steam until it is tender. Thicken the gravy with a dessert spoon each of cornstarch and sugar, dissolved in some of the pineapple juice✪ Chicken and Pineapple a la Pekin—Chinese, and boil for a few minutes; then add the pineapple, heat through and serve. 365. CHICKEN IN PIPIAN— MEXICAN Fry the pulp of six chile peppers (No. 116), with the crumb of a quarter of a loaf of stale bread in a large spoon- ful of lard, then pound until smooth. Blanch and roast half a cup each of almonds and peeled melon seed, chop fine and pound. Boil a young fowl until tender✪ Chicken in Pipian—Mexican in water to cover well, then cut in pieces. Strain a pint of the broth and add it to the other ingredients, with salt to taste; add the chicken, heat through and serve. 366. CHICKEN SATSUMA— JAPANESE Place a tender chicken, cut in small pieces, in a deep iron pot with a carrot, a parsnip and a potato✪ Chicken Satsuma—Japanese, cut up. Barely cover with boiling water and season with Japanese soy to taste. Cover and simmer until it is tender, remov- ing the scum from time to time. Do not use salt or butter. Serve with boiled rice. MEAT, POULTRY AND GAME 103 367. COUSCOUS— NATIONAL DISH OF ALGERIA AND MOROCCO Boil a plump fowl with soup vegetables until nearly tender ; then add two dozen button onions, tied in a cheese- cloth, and finish cooking. Disjoint the chicken and keep warm. Put a cup of couscous (an Algerian product), into a double boiler with twenty pepper corns and two cups of the broth✪ Couscous—National Dish of Algeria and Morocco, strained and well-seasoned. Boil, without covering or stirring, until small holes appear ; then place the saucepan over the fire and cook until the broth has been absorbed and the couscous is dry. Stir in a table- spoon of butter, the onions and salt to taste. Place the chicken on a hot platter, cover with a little of the broth, thickened, and arrange the couscous around it, garnishing with two hard boiled eggs cut in quarters. 368. POLLO CON ARROZ— ARGENTINA Clean a fat fowl and stuff with a whole onion, stuck with four cloves, a handful of blanched chestnuts and a little chopped celery, parsley, a small pinch of oregena (sweet marjoram), salt and pepper. Cover well with hot water and boil until nearly tender. Add a cup of well washed rice✪ Pollo con Arroz—Argentina, cover, and cook quickly for ten minutes ; then simmer until all of the broth has been absorbed. Remove the fowl to a hot platter and pile the rice around it.

AI-modernized reading of the original text

Boil a fowl in two quarts of water with two chopped onions, a bay leaf, six pepper corns, six cloves, a small stick of cinnamon and a tablespoon of salt. When it begins to be tender remove and cut the white meat into small pieces. Strain the broth, of which there should be about a quart, and boil. Sprinkle into it a cup of well washed rice, cover and boil hard for ten minutes; then add a cup of seeded raisins, a large lump of butter and the chicken. Cover and simmer on the back of the stove until the rice is thoroughly cooked and has absorbed the liquid, stirring occasionally with a fork. 364. CHICKEN AND PINEAPPLE A LA PEKIN-— CHINESE Remove all the bones from a young chicken and cut the meat into small pieces. Shred a canned pineapple also. Clean a small piece of green ginger root, pound it and soak in a cup with two teaspoons of sherry for a few minutes, then squeeze over the chicken. Heat a spoonful of oil in a spider, brown the chicken in it ; then add a very little boiling water, cover and steam until it is tender. Thicken the gravy with a dessert spoon each of cornstarch and sugar, dissolved in some of the pineapple juice, and boil for a few minutes; then add the pineapple, heat through and serve. 365. CHICKEN IN PIPIAN— MEXICAN Fry the pulp of six chile peppers (No. 116), with the crumb of a quarter of a loaf of stale bread in a large spoonful of lard, then pound until smooth. Blanch and roast half a cup each of almonds and peeled melon seed, chop fine and pound. Boil a young fowl until tender in water to cover well, then cut in pieces. Strain a pint of the broth and add it to the other ingredients, with salt to taste; add the chicken, heat through and serve. 366. CHICKEN SATSUMA— JAPANESE Place a tender chicken, cut in small pieces, in a deep iron pot with a carrot, a parsnip and a potato, cut up. Barely cover with boiling water and season with Japanese soy to taste. Cover and simmer until it is tender, removing the scum from time to time. Do not use salt or butter. Serve with boiled rice. 367. COUSCOUS— NATIONAL DISH OF ALGERIA AND MOROCCO Boil a plump fowl with soup vegetables until nearly tender ; then add two dozen button onions, tied in a cheesecloth, and finish cooking. Disjoint the chicken and keep warm. Put a cup of couscous (an Algerian product), into a double boiler with twenty pepper corns and two cups of the broth, strained and well-seasoned. Boil, without covering or stirring, until small holes appear ; then place the saucepan over the fire and cook until the broth has been absorbed and the couscous is dry. Stir in a tablespoon of butter, the onions and salt to taste. Place the chicken on a hot platter, cover with a little of the broth, thickened, and arrange the couscous around it, garnishing with two hard boiled eggs cut in quarters. 368. POLLO CON ARROZ— ARGENTINA Clean a fat fowl and stuff with a whole onion, stuck with four cloves, a handful of blanched chestnuts and a little chopped celery, parsley, a small pinch of orégano (sweet marjoram), salt and pepper. Cover well with hot water and boil until nearly tender. Add a cup of well washed rice, cover, and cook quickly for ten minutes ; then simmer until all of the broth has been absorbed. Remove the fowl to a hot platter and pile the rice around it.

Records on this page

Chicken Pilaf—PersianChicken and Pineapple a la Pekin—ChineseChicken in Pipian—MexicanChicken Satsuma—JapaneseCouscous—National Dish of Algeria and MoroccoPollo con Arroz—Argentina

Pan-Pacific cook book