| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Boned and skinned chicken |
|
|
breast |
| 20 |
|
Tiger lily buds |
| 3 |
T |
Tree ears |
| 1 |
t |
Cornstarch |
| 1 |
T |
Water |
| 1/2 |
t |
Sugar |
| 1 |
T |
Soy sauce |
| 6 |
T |
Corn oil |
| 4 |
|
Extra large eggs, well |
|
|
beaten |
| 3 |
|
Scallions, shredded |
| 1 |
c |
Shredded green cabbage |
| 1 |
t |
Salt |
| 1 |
T |
Oriental sesame oil |
| 20 |
|
Peking Pancakes, recipe |
|
|
here warmed |
INSTRUCTIONS
From: [email protected] (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. Freeze the chicken in
separate pieces. Thaw until semifrozen, then shred fine. 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. In a medium bowl
mix the marinade ingredients and add the chicken. Mix well and also
place near the stove. 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. 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.
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.
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”