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 5249026 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

Chicken, Hazel Nuts, and Eggs

Poultry

Chicken, Hazel Nuts, and Eggs
Ingredients:
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

Preparation:
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.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

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