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?

Read 7063993 times

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

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Kunming Chicken with Asian Pear


Kunming Chicken with Asian Pear
1/2 pound chicken breast meat, cut into one-inch cubes
1 egg, beaten
3 Tablespoons cornstarch
1/2 teaspoon coarse salt
1 Asian pear, peeled, cored, and cut into one-inch cubes
1 Tablespoon lemon juice
2 Tablespoons vegetable oil
2 scallions, sliced thinly
3 slices fresh ginger, peeled and cut into slivers
1/8 pound Yunnan or Smithfield ham, sliced thin, then cut into half-inch pieces
1. Mix chicken cubes, beaten egg, cornstarch, and salt, and let it rest for fifteen minutes, then stir once more and put this mixture into a strainer to drain the excess liquid. Mix pear cubes with lemon juice and set aside, Drain this just before frying them.
2. Heat wok, add the oil, and fry the coated chicken breast cubes for up to two minutes, until crisp and half-cooked. Then, add the pear cubes and stir-fry another half-minute before removing everything from wok and setting this aside in a strainer over a bowl.
3. Reheat wok, but do not wash it out, and fry half the scallions and all the ginger for half a minute, then add the ham and return the chicken-pear mixture to the wok, as well. Remove everything to a pre-heated serving bowl, sprinkle the rest of the scallions on top, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720