Prep 30 mins
Cook 15 mins
Taken from a 1992 Jewish calendar. This contains peanut oil and almonds so please be careful for allergies if planning to serve to guests.
- 3 lbs chicken parts
- 1 egg, slightly beaten
- 1 teaspoon water
- 3⁄4 cup matzo meal
- 2 teaspoons salt
- 1⁄8 teaspoon black pepper
- 1⁄4 teaspoon ground ginger
- 1⁄4 cup peanut oil
- 1 cup water
- 1 tablespoon potato starch
- 1⁄2 cup white wine
- 1⁄2 teaspoon lemon rind, grated
- 1 teaspoon salt
- 1⁄8 teaspoon ginger
- 1⁄2 cup almonds, slivered toasted
- 1⁄4 cup dates, chopped
- For the chicken:.
- In a shallow bowl, beat the egg with the water.
- In a shallow dish, combine the matzo meal, salt, pepper and ginger.
- Dip the chicken pieces into the egg mixture and then roll in the matzo mixture to coat. Set aside for 10-15 minutes to allow the coating to set.
- In a large skillet, fry the chicken in the peanut oil until golden. Simmer covered, for 40-45 minutes, until tender.
- Remove the chicken to a hot serving platter.
- For the Sauce:.
- Remove the excess oil from the skillet in which the chicken was fried.
- Combine the water and potato starch in the skillet. Stir and cook until thickened.
- Add the wine, lemon rind, salt, ginger, almonds and dates. Simmer 5 minutes more to blend the flavors.
- Serve hot over the chicken.
I made the recipe for dinner tonight and it was not too good. The chicken was great but the sauce was pretty bad. Perhaps too much starch. It tasted very bitter so I added some sugar.