Monday, May 3, 2010

Chinese Haystacks/Chinese Sundaes

This is not just any haystack recipe. This is a GOURMET haystack recipe. You could easily use this to entertain at a nicer shindig. Or you could use it at a less-formal one. It works both ways and will be a hit no matter where you serve it. The sweet and sour sauce makes all the difference.

{What you need}
6 cups cubed chicken
1 1/2 family sized cans (26 oz. each) Cream of Chicken Soup
1 pint sour cream

{Sweet and Sour sauce}
1 cup pineapple juice
3/4 cup brown sugar
1/4 cup white vinegar
2 tbs cornstarch

{Topping ideas}
chow mein noodles
mandarin oranges
cheddar cheese
honeyed almonds (from salad section)
green onions
diced tomatoes
shredded coconut

For the chicken I use Costco frozen chicken tenders. Cut them into cubes and simmer/boil until barely cooked. Combine soup and sour cream in a large sauce pan. Add chicken cubes and heat until bubbly. For the sweet and sour sauce, stir everything together with a whisk until there are no lumps. Bring to a boil and simmer 8-10 minutes until the vinegar isn't too strong smelling. The key is to cook out most of the vinegar smell, otherwise it won't be as tasty. Serve it with the toppings buffet style. Kids love it, dads love it--everyone loves it. Enjoy!

(Compliments of Carrie England)


parky23 said...

so do you put both sauces on at the same time? or are they options?

Jessi said...

Both sauces are the best--the sweet and sour is a great compliment to the savory chicken gravy!!! Let me know what you think if you try them both!


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