| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Boned and skinned chicken breast |
| 20 | Tiger lily buds | |
| 3 | tb | Tree ears |
| 1 | ts | Cornstarch |
| 1 | tb | Water |
| 1/2 | ts | Sugar |
| 1 | tb | Soy sauce |
| 6 | tb | Corn oil |
| 4 | Extra large eggs; well beaten | |
| 3 | Scallions; shredded | |
| 1 | c | Shredded green cabbage |
| 1 | ts | Salt |
| 1 | tb | Oriental sesame oil |
| 20 | Peking Pancakes (recipe here); warmed |
INSTRUCTIONS
MARINADE From: elayne@usa.pipeline.com (Elayne Cohen) Date: Wed, 17 Jul 1996 21:41:55 GMT This northern Chinese dish is traditionally served as a filling with Peking Pancakes, but it is also delicious plain. Veal, turkey or beef can be substituted for chicken. 1. Freeze the chicken in separate pieces. Thaw until semifrozen, then shred fine. 2. Soak the tiger lily buds and tree ears separately in warm water in bowls for 30 minutes. Cut offand discard the hard ends of the lily buds, then cut the buds in half. Clean and wash the tree ears and cut them into small pieces. Discard soaking liquid. Place the shredded ingredients in separate mounds on a large platter near the stove. 3. In a medium bowl mix the marinade ingredients and add the chicken. Mix well and also place near the stove. 4. Heat a wok over medium heat until hot, then add 3 tablespoons of corn oil and the eggs. With a spatula, slowly push the eggs back and forth in the wok; as the eggs cook and coagulate, break them up into large piecesthey should be dry. Transfer the cooked eggs to a bowl. 5. Reheat the wok and add the remaining corn oil. Add the chicken and stir fry until it changes color. As you stir, use the spatula to separate the shredded chicken. Add the shredded tree ears, lily buds, scallions and cabbage, blend well, then add the salt. Continue to stir fry until the cabbage wilts, about 2 to 3 minutes. 6. Return the eggs to the wok and stir until well blended, breaking up the eggs into smaller pieres. Mix in the sesame oil, turn off the heat and transfer the mixture to a serving platter. Serve hot with pancakes. Note: To serve, offer each guest a pancake. The guest puts 1 tablespoon of the chicken mixture in the center of the pancake and rolls the pancake around the filling. The pancake is then eaten with the fingers. JEWISH-FOOD digest 262 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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