1 cup butter, softened
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup water
1/2 cup chopped onion
4 cups ripe tomatoes
2 tablespoons vegetable oil
1 cup chicken broth
2 tablespoons soy sauce
1 cup water
1/2 cup vegetable broth
1 1/2 teaspoons dried minced onion
2 tablespoons vegetable oil
2 teaspoons white sugar
In a large bowl, combine butter, flour, salt, pepper and water. Mix well.
Stir in tomatoes, onion, tomatoes with vegetable oil and chicken broth. Stir well. Cover and refrigerate for at least 3 hours.
Heat 2 tablespoons oil in a large skillet over medium heat. Add the chicken broth, stir, and stir until chicken is browned. Then add the water, stirring until well blended. Then add the chopped tomatoes, vegetable oil, chicken broth and soy sauce. Bring to a boil, then stir in the chicken broth, soy sauce and water. Bring to a boil, then stir in sugar.
Return chicken to a large plate. Add the chow mein noodles and spoon sauce over chicken. Turn to coat and serve.
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