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| Chicken & Cabbage Orientale
3 tablespoons of salad oil
meat from chicken wings and back, sliced, about 1 1/2 cups
2 pared carrots, thinly sliced on diagonal
2 teaspoons of salt
4 cups of coarsely sliced green cabbage
1/2 cup of water chestnuts, thinly sliced
1 tablespoon of cornstarch
1/3 cup of water
soy sauce |
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In hot oil in large skillet, sauté the chicken and carrot over high heat, stirring, about 5 minutes. Sprinkle with salt, add cabbage and water chestnuts, cook 15 to 20 minutes or until vegetables are tender. Meanwhile, dissolve cornstarch inn water, stir into vegetable mixture. Cook, stirring until liquid is thickened and translucent,. Serve at once, with soy sauce. Makes 4 - 5 servings
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