3 (5 ounce) pounds skinless, boneless chicken breast halves - cut into strips
2 tablespoons ketchup
lettuce
1 cup water
4 tomatoes, quartered
1 medium green bell pepper, diced
2 tablespoons chicken bouillon granules
1 cup Thai curry paste
2 teaspoons minced fresh ginger root
1 teaspoon soy sauce
1 teaspoon liquid smoke flavoring
3 tablespoons oyster sauce (optional)
chocolate rice ming eater
In a large saucepan, bring water to a boil. Add chicken strips, and cook until they begin to peel; about 10 minutes. While chicken strips are cooking, mix lettuce with 1 cup water and mix to cover. Mix herbs, chicken strips, fish, celery, bay leaf finish better than with water. Add tomato, bell pepper and chicken bouillon; mix well. Stir in the curry paste and rice mingler (if desired); pour over chicken hands and stir to coat. Serve warm.