I had the pleasure of attending the 43rd National Chicken Contest which was held in May at the Colonnade West Ballroom of the Hyatt Regency Hotel in Dallas, Texas.

This year's competition honored the 50th Anniversary year of the NCCC, which started in 1949. Now held every other year, it is the oldest continually running consumer cooking competition in the country.

For the Cook-Off, the hotel's ballroom was converted into 51 mini-kitchens where one finalist from each state and the District of Columbia prepared their prize-winning chicken recipes simultaneously. The opening ceremony began at 9:30 a.m; the Cook-Off at 10 a.m.

Contestants have until 1 p.m. to prepare their dishes twice, once for judging and once for display. A panel of leading food experts then select five winners who share $36,000 in prizes. The new National Chicken Cooking Champion received $25,000 at the awards dinner that evening.

Recipes of all the finalists are available in a new edition of "The Chicken Cookbook". Also included in the 128 page paperback are winning recipes from previous Cook-Offs as well as chicken recipes from around the State of Texas.

The Cookbook may be ordered at the special price of $2. (check or money order, no cash) with name and complete mailing address to: Chicken Cookbook, Department NCC Box 307, Coventry, Ct. 06238.

The first prize winner was Mrs. Marie Rizzio from Traverse City, Michigan. Here is the $25,000 winner--Japanese Amazu Chicken:

4 boneless, skinless chicken breast halves, cut into one-half inch strips.

3 large eggs, lightly beaten

3/4 cup cornstarch

1/3 cup vegetable oil

4 cups fresh bean sprouts

1 small salad cucumber

1/2 cup thinly sliced radishes

3 tablespoons sliced green onions (tops reserved for garnish)

Amazu Sauce recipe follows toasted sesame seeds and finely chopped red pepper.

In a large bowl, mix together eggs and cornstarch. Dip chicken strips into mixture, coating well. In large nonstick frypan, place oil over medium high heat. Add chicken (half at a time) and cook about five minutes or until browned. Drain on paper towels and keep warm. In large saucepan of boiling water, cook bean sprouts three minutes and drain. Using vegetable peeler, cut cucumber into thin strips. Toss together bean sprouts, cucumber, radishes and green onions; place on serving dish and arrange chicken to top. Drizzle with Amazu sauce. Garnish with toasted sesame seeds, red pepper and green onion tops. Makes four servings. Amazu Sauce--in small bowl mix together 1/4 cup soy sauce, 1/4 cup rice vinegar and one tablespoon sesame oil and blend well.

---

Back to Table of Contents..

Last Update:6/1/99