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Chicken Tongues with Olives


Chicken Tongues with Olives
½ 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
½ teaspoon salt
3 Tablespoons chicken broth
1/4 teaspoon ground white pepper
2 Tablespoons cornstarch mixed with an equal amount of cold water
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.

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