New Creswell Lane Restaurant
Pineapple Chicken & Shrimp
And Egg Drop Soup
Prepared by: Chef Chen & Manger Vicky Andrus

Ingredients

½ lb. deboned diced chicken (white meat)
½ lb. peeled shrimp
3 oz. pineapple chunks
3 oz. chopped celery
2 oz. chopped  red or green bell pepper
2 oz. diced water chestnuts
  Vegetable oil
1 tsp. crushed garlic
1 sliced jalapeno pepper
½ tsp. crushed chili pepper
3 tsp. soy sauce
3 tsp. vinegar
2 tsp. sugar
½ tsp. black pepper
1 tsp. beef flavored base
1 tsp. cornstarch

Begin by pouring a little oil in wok, after oil warms about 3 minutes, cook chicken approximately 30 seconds. Add shrimp, celery, bell pepper and chestnuts, cook all together about 30 seconds longer. Remove from ingredients from pan. Clean wok, pour a quart of water into pan and precooked mixture warm for a couple minutes. (This rinses oils from chicken & shrimp mixture).  After a couple minutes, drain water from chicken & shrimp mixture. (Put aside).  Again clean wok. Warm 1 tsp. vegetable oil, add garlic, jalapeno pepper, chili pepper. Sauté a couple seconds. Add soy sauce, pineapple, vinegar, sugar, black pepper and beef base. Sautee a couple more seconds. Pour in cornstarch mixed with a little water. Sautee a few more seconds, adding chicken and shrimp mixture. After all is mixed well your dish is complete.

Egg Drop Soup

Ingredients

2 quarts Chicken broth
4 eggs
1 tsp. salt
¼ tsp. white pepper
2 tsp. chicken flavored base
½ tsp. sugar
½ tsp. white cooking wine
3 tbsp. cornstarch mixed with
5 tbsp. water.

Begin by pouring broth into wok on high flame. When broth comes to a boil, turn off fire. Add salt, pepper, chicken base, sugar and wine. Stirring well add cornstarch and water mixture. Return to flame. Slowly pour in eggs in a  circular motion, constantly stirring, when it comes to a boil remove from flame. Your soup is then complete.