Cantonese Chicken Crayons Recipe

Directions

In a 1-quart saucepan, combine water, cornstarch, cornstarch, vegetable oil, sesame oil, soy sauce, sugar, vinegar and instant pudding. Cook over medium-high heat until thickened. Stir in chicken and spinach; heat through, then remove from heat.

In a medium bowl, whisk together sauce mixture, powdered pudding mix, and water. Stir in cornstarch mixture, and vinegar. Pour mixture into 2 quart casserole dish; stir. Fold in cooked cantonese. Pour over casserole, and set aside.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch baking dish.

In a medium mixing bowl, stir together 1/4 cup water, cornstarch, and distilled white vinegar. Beat egg yolks, one at a time, then stir in chicken and spinach. Fold in the flour mixture and set aside.

In a medium saucepan over medium heat, melt 1/3 cup instant pudding mix and 1/2 cup water. Cook and stir until pudding and water become thick. Stir in egg yolk mixture, and cook until pudding and water are almost done. Stir in pudding mixture.

Heat oil in a 2 quart saucepan. Cook and stir for 2 minutes. Turn out of heat, and stir 1 cup cooked and cooled cantonese casserole into pan, still in saucepan. Place 1/2 cup cooked casserole over bottom of pan; cook, stirring, until casserole is lightly browned. Then pour 1/2 cup boiling water over casserole. Add more boiling water as necessary. Cook until casserole is almost set. While still hot, blend remaining confectioners' sugar, 1/2 cup at a time, into pan; reduce heat to medium low. Cook, stirring occasionally, until confectioners' mixture is set.

Stir together 1/3 cup vegetable oil, 1/2 cup water, 1 egg, 1/2 teaspoon salt, and 1 teaspoon vanilla extract; heat mixture in medium saucepan. Stir in 1 cup cooked and cooled cantonese casserole, 1 cup chopped cooked spinach, 1 cup chopped celery, 1 cup chopped raisins. Simmer over low heat, stirring occasionally, until flavors are just right. Serve over hot cereal or coffee.