The choir loft in my church has sections on each side we call the “wings”. Since the first altos sit in one of those wings, we’ve dubbed ourselves the “Hot Wings.” This may either be taken as a symbol of our general, um, hotness, or the fact that many of us suffer from hot flashes. We like to leave that open for interpretation. (The first sopranos sit in the other wing; I have no idea what code name is.)
Anyway, being of a sociable nature, the Hot Wings like to get together. Last Sunday, we had a little after-church luncheon for something called a “Japanese Stack.” We signed up to bring various ingredients and were all wildly curious as to how they would go together.
Once we arrived at Laura’s house all was revealed. You arrange all the ingredients in individual bowls, then send people through the line buffet-style. (That’s pronounced “boo-fay” if you’re Hyacinth Bucket.) Start with rice, then add chicken, then stack whatever you like on top.
End by pouring gravy over everything.
Everyone’s plate comes out a little different, but all delicious. We ended with a variety of desserts,
including Japanese green tea chocolates brought back from Japan by one of our own Hot Wings. And a good time was had by all!
In case you’d like to do some stacking of your own, here’s the recipe!
• Cooked Chicken Breasts, shredded—about 1 breast per person (then add a couple extra)*
• Cooked Rice (white or brown) about a cup per person
• Unsweetened Coconut, shredded 1 C
• Toasted sliced Almonds, about 1 1/2 C
• 1 cup diced tomatoes
• 2 bunches chopped green onions
• 1 cup chopped green pepper
• 1 1/2 cups chopped celery
• 1 large can crushed pineapple (about 14 oz)
• Can/pkg of chinese noodles. (Ramen noodles, soba noodles, you choose)
• Shredded cheddar cheese, 8 oz.
• 32 oz chicken broth
• 2 cans condensed cream of chicken soup
MAKE GRAVY: Pour ¼ cup chicken broth in a container; add the rest to a pan with both cans of condensed cream of chicken soup. Heat to boiling. Dissolve 3 heaping tablespoons of cornstarch in the reserved chicken broth and stir, then add to boiling broth/soup mixture. Stir until thickened.
SERVE: Place all ingredients into individual bowls with rice at one end and gravy at the other. Guests “stack” their own plate starting with rice and chicken, then adding the additional ingredients of their choice, ending with gravy.
Everything except the gravy can be done ahead of time and then it is easy to set out for your guests.
This amount served 16 altos with plenty for several second helpings.
*Our chicken was cooked in a crock pot with some Italian dressing; it was really moist.