Cut 2 spring CHICKENs into pieces at the joints; season with salt, ginger, pepper and curry-powder and let fry in hot olive-oil until brown. Remove the CHICKEN; add 1/4 cup of chopped leeks, 1/2 pint of Japanese Sauce, 1/2 cup of chrysanthemum flowers, 2 chopped red peppers, some bamboo sprouts shaved thin and 1/2 cup of water. Cover and let cook ten minutes. Add the CHICKEN to the Sauce with 1 cup of cocoanut juice. Let all simmer until the CHICKEN is tender. Serve on a platter with a border of cooked rice and garnish with fried parsley.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)