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Chicken, Hazel Nuts, and Eggs


Chicken, Hazel Nuts, and Eggs
1 pound skinless and boneless chicken thighs
½ teaspoon cayenne powder
1/4 cup hazel nuts, coarsely chopped
½ cup all-purpose flour
2 Tablespoons vegetable oil
2 Tablespoons sesame oil
5 eggs, beaten
2 cup torn napa cabbage leaves, divided in half
1 Tablespoon vegetable oil
1 teaspoon honey
1 Tablespoon thin soy sauce
1 Tablespoon oyster sauce
1 Tablespoon Chinese black vinegar
1/4 teaspoon ground white pepper

1. Pound the thigh meat until thin, and mix cayenne powder, chopped nuts, and the flour, and toss this with the chicken pieces.
2. Heat wok or fry pan, add the oil, then add the chicken mixture and stir-fry for two minutes, then remove them to a platter.
3. Put half the napa greens around the outside of a platter, scramble the eggs until very soft and add the other half of the cabbage and cook until it starts to wilt, then mix with the cooked chicken pieces and put this in to the center of the platter.
4. Mix the honey, soy and oyster sauces and the black vinegar and ground pepper, and bring this to the boil and pour it on the greens, and serve.

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