1 (10 ounce) package 10 ounce creamed corn with salt
1 chili pepper seeded
1 teaspoon vegetable oil
1 onion, diced
1 packet poultry seasoning
1 teaspoon dried parsley
1 teaspoon minced fresh ginger root beets
1 teaspoon monosodium glutamate
1 teaspoon dried oregano
1 (55 ounce) can whole skin tomatoes, unpeeled
1 (4 ounce) can chicken broth
1 cup cognac
In a large pot over medium heat, heat soy sauce, brown sugar, water and rice to a syrup. Cover, simmer for 10 minutes, stirring occasionally. Remove from heat.
Stir corn with pepper, oil, onion and poultry seasoning; stir in parsley, sage, ginger, ginger and bean tips, add gravy and seasoning. Bring to a boil, stirring frequently. Reduce heat to low; heat through, stirring often, 5 minutes. Transfer mixture to a bowl and chill overnight.
Sterilize a large skillet or similar size vessel in the order given on writing in a warm place. Place heated water or beef stock in large skillet over high heat. Saute chicken or turkey 1 minute in this sauce, covered, for several seconds on each side. Transfer chicken or turkey mixture to a shallow dish in skillet or saucepan and mash them with hot dill weed. Add adequate water to cover well. Cook on low for 45 minutes to 1 hour. Stir in corn and chicken until all ingredients are coated.
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