Golden Poppies our State Wildflower

Thursday, February 19, 2015

Chinese style chicken with cashews and Chicken sweet and sour with kumquat sauce, Date, tahini and apple turnovers...Photos of prep for the Chinese New Year of the Goat

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

The chicken for the cashew dish is just sauteed in hot oil and veggies added, then fresh chicken stock and thickened w/ cornstarch

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

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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