INGREDIENTS

INSTRUCTIONS

PANCAKES
STUFFING
First you should mix together everything but the fat until it is smooth.
Take a small frying pan, about six inches, and put a little oil in it. Then
you should pour some of the batter and let it spread over the whole pan.
Watch out, it shouldn't get too hot. When it looks ready on one side, turn
it over for a few seconds on the other. When that's done, put it on the
side and make another. Do this a lot of times until you use up all the
stuff.
Now You'll Make the Stuffing: The chicken should be cut into tiny pieces,
but not too tiny. Mix it up with the salt, the sugar, the cornstarch and
the soy sauch. Then let it stand. You'll come back in a minute.
Now take a tablespoon oil or schmaltz in a deep frying pan and put in the
mushrooms, bean sprouts, scallions, onion and bamboo shoots. This you
should saute for a couple minutes. Then you'll put in the chicken and the
stuff it's soaking in. Cook it for another couple minutes and let it cool.
When it's cooled enough, so you shouldn't get burned, you'll take a nice
big tablespoon full and put it in the middle of one of the flat latkes you
made before. Roll it like you are making a long thin package. To seal,
brush with a beaten egg. Then do the rest.
Get the put full of fat nice and hot (375°) and fry a few pieces at a time.
You'll know that when it gets brown, you should take it out. Let it drain
before you serve it.
On the table you should have some hot mustard, and some duck sauce. Also, a
very good sauce for this is applesauce mixed with hot white horseradis.
Chinese this sauce isn't, but its good. This makes 8 to 10 delicious
pieces.
* Hah Dah Sah - the Jewish answer to the D.A.R.
Posted to JEWISH-FOOD digest Volume 98 #008 by
Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman) on Jan 6, 1998

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