Chenagi (chicken and walnut appetizer)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a -- nathan | ||
| And goldman | ||
| 1 | small | Chicken -- cut into six |
| Pieces | ||
| 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 |
| Shallots | ||
| ¼ | teaspoon | Rosemary |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
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