THE CHINESE COOK BOOK

WALNUT CHICKEN
^PI *Jk n ir
HOP TOO GUY DING
3 cups English walnuts
2 cups onions cut into dice
2 cups water chestnuts cut into dice
1% cups celery cut into dice
1 pound of chicken without bones
(a) Remove the skins from the walnuts by
placing them in boiling water. Then fry them
in boiling oil until they turn yellow.
(&) Put the secondary vegetables in a hot
cooking-pan containing oil and fry for 2 or 3
minutes. Keep them moving so that each
particle receives the same amount of heat.
Add enough primary soup to cover and boil
for 15 minutes.
(c) Put the chicken in a hot, oiled pan and
fry for 2 minutes.
(d) Add the vegetables.
(e) Add Chinese gravy and remove from
the stove. Place on a dish and garnish with the fried
walnuts.
THE CHINESE COOK BOOK 43
PINEAPPLE CHICKEN
BOR LOB GUY
1 chicken
1 can pineapple
2 cups green peppers
2 cups celery
1 cup canned sour ginger % cup vinegar ^
cup Fun Wine
2 eggs
(a) Cut the chicken, pineapple, peppers,
celery, and ginger into pieces 1% inches long.
(&) Break the eggs into the chicken and
mix well together with a little cornstarch and
salt. Then put into boiling oil and fry until
all becomes yellow.
(c) Put the pineapple, pepper, celery, and
ginger into a hot, oiled pan and fry for 2 minutes. Add the fried chicken. Mix well
and
add the Fun Wine. Cook over a hot fire for
5 minutes; then add enough primary soup to cover and cook until about one cup of
liquid
is left.
44 THE CHINESE COOK BOOK
(d) Add the vinegar and a little sugar.
(e) Pour Chinese gravy over the chicken.
Mix well together, and serve at once.
THE CHINESE COOK BOOK 45
SALT CHICKEN
YIM GUY
1 whole chicken dried well inside and out
Rock salt enough to cover the chicken
% cup of spicery salt
(a) Put the salt into a hot pan and leave over the fire until the salt gets very
hot.
(b) In a suitable pan bury the chicken in
this hot salt, covering the chicken entirely.
Cover the pan and keep air-tight for 2 hours.
(c) Take out the chicken and shake oflp all
salt.(d) Cut up the chicken and sprinkle the
spicery salt over it. Chicken prepared in this
way tastes delicious, and is not salty.