Chenagi (chicken and walnut appetizer)

Yield: 6 servings

Measure Ingredient
Dwigans fwds07a -- nathan
And goldman
1 small Chicken -- cut into six
Simmered until tender in
3 cups Salted water
4 larges Eggs separated
1 teaspoon Confectioners sugar
1 cup Finely chopped walnuts
1 tablespoon Fnely chopped chives or
¼ teaspoon Rosemary
½ teaspoon Salt
¼ teaspoon Pepper

Let the chicken cool slightly, reserving the liquid. Bone and skin the chicken and shred the meat into small pieces. Set aside. beat the egg whites with the confectioners sugar until stiff. then using the same beaters, beat the yolks until foamy. Into the whites fold the yollks, walnuts, shallots or chives, chenagi is more liquid than solid so it is best served in small bowls.

Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman

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