1 chicken cut into 6-8 portions
4 cloves pressed into peeled onion
1/2 cup vinegar
1 x180 g can mandarin segments, drained and juice retained
2 tablespoons cornflour, blended with 2 tablespoons water
1 green pepper, cut into strips
2 spring onions
1/2 cup condensed milk
1 teaspoon salt
Method: Place chicken, onion, white vinegar and juice from mandarins in large saucepan. Add enough water to just cover chicken. Cover and poach for 40 minutes. Cool. Rapidly boil liquid until reduced to two cups. Remove and discard bones from chicken, add cornflour to stock and stir till thickened. Add chicken flesh; pepper and spring onions. Cook for 5 minutes. Blend in milk and add mandarin segments.
Source: contributed by R. A. Newberry in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.40.