INGREDIENTS

INSTRUCTIONS

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.  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.

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