6 skinless, boneless chicken breast halves
2 teaspoons cornstarch
2 tablespoons distilled white vinegar
1 cup boiling water
3 tablespoons soy sauce
1 medium shallot onion, finely chopped
1 medium carrot, halved
16 ounces cubed potatoes
4 cups water
1 teaspoon poultry seasoning
1 teaspoon seasoned salt
1 (20 ounce) can chopped celery
Place chicken on a dry baking sheet. Set aside.
In a large bowl, mix cornstarch, vinegar, 1 cup boiling water and soy sauce. Stir noodles into the lard, then stir into the sauce mixture.
Heat the oil in a large skillet over medium high heat. Fry chicken several times on both sides, stirring occasionally. Wet hands
Remove chicken from pan (cut into strips) and set aside. Repeat with all remaining ingredients and salt and celery. Cover loosely with aluminum foil and allow to cook 30 to 40 minutes, draining thoroughly.
Warning: raw meat may be bitter. Allow 1-2 minutes handling time. Ignore the "" or panel symbols whenever possible. These will be easy to dismiss once cooked.
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