Forced Pine Kernel and Minced Chicken Meat in Lettuce
(Chinese Recipe)

2 chicken breast slivers 1 dish pine kernels
1 bag sweet fermented flour paste 1 bowl cornstarch-water
1 tbsp. gingered water 1 tbsp. sesame oil
some sugar 1 cup oil
1 egg white some salt
1 lettuce

Cut chicken breast slivers into minces and cure well with salt, sesame oil, egg white and cornstarch-water. Drop them into a half-heated wok. Stir-fry and break them apart with chopsticks till cooked.

Deep-fry pine kernels till golden yellow and take out.

Heat oil again and put in sweet fermented flour paste. Stir-fry till aromatic. Then sprinkle gingered water, cornstarch-water, chicken minces and pine kernels. Stir-fry them evenly and sprinkle some sesame oil. Remove and place into the quick-boiled lettuce bag and put in the center of a dish and serve.

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Chinese Braised Eggplants

4 eggplants
1/4 c. of ground pork
1 onion, halved and thinly sliced
1 tbsp. of finely minced garlic
1 tbsp. of light soy sauce
1 tbsp. of oyster sauce
1 tsp. of cornstarch
1/4 tsp. of ground pepper
1/2 tsp. of sugar
1/4 tsp. of sesame seed oil
1/8 c. of water
1/2 to 3/4 c. of cooking oil

Cut off the tip of the eggplants. Slice into halves lengthwise and cut each half into 3 pieces.
Mix together the water, soy and oyster sauces, sugar, pepper, cornstarch and sesame seed oil.
Heat the oil in a wok or skillet. Fry the eggplants over high heat until tender and golden. Drain on paper towels.
Drain but 1 tbsp. of cooking oil from the wok or skillet. Reheat. Lightly brown the ground pork. Add the onion and garlic and cook until onion slices are soft. Return the eggplants to the skillet or wok. Pour in the sauce. Cook, stirring over high heat until the sauce is thick and clear. Serve hot.

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