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 5268705 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

Steamed Chicken with Fuyu

Poultry

Steamed Chicken with Fuyu
Ingredients:
1 pound skinless boneless chicken thigh meat, cubed
3 one-inch squares fermented bean curd (fuyu)
1 Tablespoon sesame oil
1 teaspoon thin soy sauce
1 teaspoon granulated sugar
3 Tablespoons coarsely chopped soaked white fungus
1 teaspoon chopped dried tangerine peel
2 Tablespoons vegetable oil
1 Tablespoon minced fresh ginger
3 chili peppers, seeded and minced
1 Tablespoon cornstarch

Preparation:
1. Mix chicken with mashing the bean curd, the sesame oil, light soy sauce, and the sugar, and set aside for five minutes.
2. Mix white fungus, red chilies, tangerine peel, oil, fresh ginger, chili peppers, and cornstarch with two tablespoons cold water, and stir this well.
3. Mix all the ingredients together in a heat-proof serving bowl, and steam over boiling water for twenty minutes; then serve it.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

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