Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Chicken Tongues with Olives

Poultry

Chicken Tongues with Olives
Ingredients:
pound chicken tongues
2 teaspoons dark soy sauce
2 Chinese sausages, thinly sliced
3 Tablespoons Chinese black olives
3 Tablespoons hot oil
3 Tablespoons baby carrot slices, cooked for two minutes
3 Tablespoons fresh or frozen green peas
1 scallion, white part only, sliced on an angle
4 Tablespoons chicken stock
1 Tablespoon oyster sauce
teaspoon salt
3 Tablespoons chicken broth
1/4 teaspoon ground white pepper
2 Tablespoons cornstarch mixed with an equal amount of cold water
Preparation:
1. Boil the tongues for five minutes, then remove and discard any bones and cartilage, and toss the tongues with the soy sauce.
2. Put oil in a wok or large fry pan, add scallion and sausage slices and stir fry for two minutes, then add the chicken tongues, and the olives and stir-fry for two more minutes.
3. Add the rest of the ingredients, and stir-fry at a high temperature stirring until sauce is thick. Then serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720