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, Olive Nuts, and Tangerines

Poultry

Chicken, Olive Nuts, and Tangerines
Ingredients:
1/2 cup vegetable oil
3 ounces olive or pine nuts
1 whole chicken breast, cut into half-inch pieces
1 egg white
1 teaspoon cornstarch
1/2 teaspoon salt
1 Tablespoon Chinese rice wine
1 Tablespoon green peas
3 Tablespoons tangerine segments
1/2 teaspoon dried tangerine skin, soaked for five minutes in warm water, then diced fine
1 Tablespoon cornstarch mixed with one tablespoon of cold water and one teaspoon of sesame oil
Preparation:
1. Heat oil to 250 degrees F and fry the nuts tossing until they start to get color, then drain them onto a paper towel, and leave the remaining oil in the wok.
2. Marinate chicken with egg white, teaspoon of cornstarch, salt, and rice wine for ten to fifteen minutes, then drain, and fry the chicken for two minutes in the oil left over from frying the nuts.
3. Add peas and tangerines and the nuts, stir quickly, then add cornstarch water and stir for about half minute until the sauce thickens and coats the chicken. 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