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3/4 lb Boned and skinned chicken
-breast
20 Tiger lily buds
3 tb Tree ears
MARINADE
1 ts Cornstarch
1 tb Water
1/2 ts Sugar
1 tb Soy sauce
6 tb Corn oil
4 Extra large eggs; well
-beaten
3 Scallions; shredded
1 c Shredded green cabbage
1 ts Salt
1 tb Oriental sesame oil
20 Peking Pancakes (recipe
-here); warmed
From: elayne@usa.pipeline.com (Elayne Cohen)
Date: Wed, 17 Jul 1996 21:41:55 GMT
This northern Chinese dish is traditionally served as a filling with Peking
Pancakes, but it is also delicious plain. Veal, turkey or beef can be
substituted for chicken.
1. Freeze the chicken in separate pieces. Thaw until semifrozen, then shred
fine.
2. Soak the tiger lily buds and tree ears separately in warm water in bowls
for 30 minutes. Cut offand discard the hard ends of the lily buds, then cut
the buds in half. Clean and wash the tree ears and cut them into small
pieces. Discard soaking liquid. Place the shredded ingredients in separate
mounds on a large platter near the stove.
3. In a medium bowl mix the marinade ingredients and add the chicken. Mix
well and also place near the stove.
4. Heat a wok over medium heat until hot, then add 3 tablespoons of corn
oil and the eggs. With a spatula, slowly push the eggs back and forth in
the wok; as the eggs cook and coagulate, break them up into large
pieces they should be dry. Transfer the cooked eggs to a bowl.
5. Reheat the wok and add the remaining corn oil. Add the chicken and stir
fry until it changes color. As you stir, use the spatula to separate the
shredded chicken. Add the shredded tree ears, lily buds, scallions and
cabbage, blend well, then add the salt. Continue to stir fry until the
cabbage wilts, about 2 to 3 minutes.
6. Return the eggs to the wok and stir until well blended, breaking up the
eggs into smaller pieres. Mix in the sesame oil, turn off the heat and
transfer the mixture to a serving platter. Serve hot with pancakes.
Note: To serve, offer each guest a pancake. The guest puts 1 tablespoon of
the chicken mixture in the center of the pancake and rolls the pancake
around the filling. The pancake is then eaten with the fingers.
JEWISH-FOOD digest 262
From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
4 Servings
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