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| The secret to better flavor is to marinate the thinly sliced skinless breast meat in fresh ginger,scallion greens, garlic, sake and a bit of tamari overnight |
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| The chicken for the cashew dish is just sauteed in hot oil and veggies added, then fresh chicken stock and thickened w/ cornstarch |
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| The sweet and sour chicken meat is dipped in cornstarch and quickly deep fried before adding to the piquant sauce featuring kumquat preserve, Asian eggplant, fungi and ginger |
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| The filling for these is soaked dates, tahini and fresh apple..processed and marinated overnight, then bake ( traditionally fried). I also added walnut pieces for texture. |
Happy Chinese New Year
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