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Ingredients
- 3/4 lb Boned and skinned chicken breast
- 20 x Tiger lily buds
- 3 Tbsp. Tree ears
- 1 tsp Cornstarch
- 1 Tbsp. Water
- 1/2 tsp Sugar
- 1 Tbsp. Soy sauce
- 6 Tbsp. Corn oil
- 4 x Extra large Large eggs, well beaten
- 3 x Scallions, shredded
- 1 c. Shredded green cabbage
- 1 tsp Salt
- 1 Tbsp. Oriental sesame oil
- 20 x Peking Pancakes (recipe here), warmed
Directions
- This northern Chinese dish is traditionally served as a filling with Peking Pancakes, but it is also delicious plain. Veal, turkey or possibly beef can be substituted for chicken.
- 1. Freeze the chicken in separate pcs. Thaw till semifrozen, then shred fine.
- 2. Soak the tiger lily buds and tree ears separately in hot water in bowls for 30 min. Cut offand throw away the hard ends of the lily buds, then cut the buds in half. Clean and wash the tree ears and cut them into small pcs. Throw away 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 in the chicken. Mix well and also place near the stove.
- 4. Heat a wok over medium heat till warm, then add in 3 Tbsp. of corn oil and the Large eggs. With a spatula, slowly push the Large eggs back and forth in the wok; as the Large eggs cook and coagulate, break them up into large pcs they should be dry. Transfer the cooked Large eggs to a bowl.
- 5. Reheat the wok and add in the remaining corn oil. Add in the chicken and stir fry till it changes color. As you stir, use the spatula to separate the shredded chicken. Add in the shredded tree ears, lily buds, scallions and cabbage, blend well, then add in the salt. Continue to stir fry till the cabbage wilts, about 2 to 3 min.
- 6. Return the Large eggs to the wok and stir till well blended, breaking up the Large eggs into smaller pieres. Fold in the sesame oil, turn off the heat and transfer the mix to a serving platter. Serve warm with pancakes.
- Note: To serve, offer each guest a pancake. The guest puts 1 Tbsp. of the chicken mix in the center of the pancake and rolls the pancake around the filling. The pancake is then eaten with the fingers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 364 | |
| Calories from Fat 252 | 69% |
| Total Fat 28.48g | 36% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.08g | |
| Cholesterol 196mg | 65% |
| Sodium 905mg | 38% |
| Potassium 386mg | 11% |
| Total Carbs 8.47g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.59g | 1% |
| Protein 18.93g | 30% |
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