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?

Read 5268769 times

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

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Vegetable Stems in Chicken Fat

Poultry

Vegetable Stems in Chicken Fat
Ingredients:
1 to two pounds thick vegetable stems, cut into thin slices, leaves discarded
1/4 cup rendered chicken fat
3 Tablespoons slivered fresh ginger
3 Tablespoons Chinese rice wine
½ cup chicken broth
1 teaspoon granulated sugar
1 Tablespoon Chinese rice vinegar

Preparation:
1. Rinse stems and shake off excess water.
2. Heat wok or fry pan, add the chicken fat, and then the vegetable stems, and stir-fry for two minutes, then add the rice wine, broth, sugar, and the vinegar, and stir-fry for one more minute before putting this into a pre-heated bowl, and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720