Side Pannel
Chicken Soong with Pine Nuts
Chicken Soong with Pine Nuts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 Head lettuce
- 8 oz Boned chicken breast; finely
- -shredded
- 1/2 ts Salt
- 1 ts Cornstarch
- 4 1/3 tb Cooking oil
- 1 ts Freshly ground ginger
- 1 ts Minced garlic
- 1/3 c Diced water chestnuts
- 1/3 c Diced chinese black
- -mushrooms
- 1/3 Diced carrots
- 1/3 c Pine nuts; roasted
- 2 tb Soy sauce
- 1 tb Rice wine
- 1 tb Vinegar
- 1/4 c Hoisin sauce
Directions
Break off & wash whole lettuce leaves, arranging as cups on platter.
Marinate shredded chicken w/ salt, cornstarch, & 1 tsp. cooking oil for 15
min. Heat 4 tbs. of oil in a wok to 350-375. Add the chicken & stir-fry for
2 min. until the chicken turns firm & white. Remove the chicken from the
wok and put in a dish. Add ginger & garlic to the wok. Then add water
chestnuts, Chinese mushrooms, & carrots & stir-fry for a couple of min.
Pour chicken & pine nuts into wok. Add soy sauce, rice wine, & vinegar.
Stir-fry quickly over high heat. To serve, place 1 lettuce leaf on a plate
& add a rounded tbs. of the chicken mixture. Top w/ 1 tsp. of hoisin sauce.
Fold the lettuce over & eat w/ fingers.
HU-NAN
CHESTNUT ST., PHILADELPHIA
WINE: TRAPICHE CHARDONNAY 1977
Marinate shredded chicken w/ salt, cornstarch, & 1 tsp. cooking oil for 15
min. Heat 4 tbs. of oil in a wok to 350-375. Add the chicken & stir-fry for
2 min. until the chicken turns firm & white. Remove the chicken from the
wok and put in a dish. Add ginger & garlic to the wok. Then add water
chestnuts, Chinese mushrooms, & carrots & stir-fry for a couple of min.
Pour chicken & pine nuts into wok. Add soy sauce, rice wine, & vinegar.
Stir-fry quickly over high heat. To serve, place 1 lettuce leaf on a plate
& add a rounded tbs. of the chicken mixture. Top w/ 1 tsp. of hoisin sauce.
Fold the lettuce over & eat w/ fingers.
HU-NAN
CHESTNUT ST., PHILADELPHIA
WINE: TRAPICHE CHARDONNAY 1977
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