Recipe - Boem Boe Balli

2 Chickens cut into pieces
(thighs, legs, breasts,
etc) (optional, traditional
1 chicken and 2 pkgs of
gizzards and hearts instead
of 2 chicken)
One half cup Tomatoe ketchup
4 Cubes bullion (knorr brand;
otherwise, 6 cubes total) 2
beef, 2 chicken flavor
One half cup Kechap*
One fourth cup Soy sauce
Fresh Ginger
Hot peppers (the kind you
sprinkle on pizza)... I use
anywhere from One fourth C to 1
full cup depending on who
is eating it and how strong
the peppers are.

*(this is thick sweet soy sauce, you can make it by taking One half C soy sauce,
One half C molasses, 1 C. Karo Syrup, mixed.... it keeps well and you can use it
in other oriental recipes)

(my spelling is probably atrocious on this... its pronounced: Boom Boo
Bally

Put 4T of Vegetable oil in a large pot on mediumhigh heat. Slice Ginger in
slices that are easy to remove later (about One fourth inch thick, about 2 3
inches worth) Toss in peppers and stir then stand back (if it is to high of
heat you will start coughing!!

Toss in chicken and Soy Sauce... toss in other ingredients and mix well.
Add water until it covers all the chicken.

cook at medium heat for 1 hour.

Serve over rice.

(you can make this pretty hot!)

Posted to BakeryShoppe Digest V1 #254 by alorna@ibm.net on Sep 20, 97