1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Place in a saucepan.

2. Peel Chinese turnip. Cut turnip and cabbage in 2 inch cubes and add to pan, along with cold water. Bring to a boil; then sinmer, covered, 30 minutes.

3. Remove chicken and vegetables to a warm serving platter, leaving liquids in pan.

4. Blend cornstarch and remaining cold water to a paste; then stir in curry powder. Add to liquids in pan and cook, stirring, to thicken.

5. Pour sauce over vegetables. Mince scallions; then sprinkle over and serve.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.