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Stir-fried Medlar Leaves with Pine Seeds

Medlar leaves dispel heat locked in the liver while medlar seeds strengthen the kidneys and impove eyesight. Pine seeds can lubricate the lungs and indirectly benefit the skin complexion.


10 ounces medlar leaves
1 ounces medlar seeds, rinse
3 ounces raw pine seeds
7 ounces chicken fillet
2 slices old ginger, chopped
1 shallot, skinned and chopped
1 garlic, skinned and chopped
1 tablespoon oil

Marinade for chicken:
1 teaspoon light soy sauce
1 teaspoon cornflour
1 tablespoon oil

1 teaspoon salt
1 teaspoon sugar
1 teaspoon light soy sauce


1. Pluck medlar leaves. Discard stem. Wash and drain leaves.

2. Rinse chicken fillet. Dice. Marinate for 15 minutes.

3. Boil pine seeds for 3 minutes in water with 1 teaspoon salt dissolved. Drain and wipe dry.

4. Heat some oil and fry the pine seeds till golden brown. darin
and cool. In the same pan, fry the marinated chicken for 30 seconds to seal the juices. Ladle out and darin.

5. Keeping a tablespoon of oil in the wok, heat till smoking hot, fry half the chopped ginger, garlic and shallots till fragrant. Add medlar leaves and the seasoning and fry for 2 minutes. Ladle out and set aside.

6. Heat a tablespoon of oil , fry the remaining ginger, garlic and shallots till fragrant. Add chicken and medlar seeds and fry well for 2 minutes.

7. Now include the sauteed medlar leaves and half the
pine seeds and mix. Ladle out, sprinkle on remaining
pine seeds and serve.

Prep/Cooking Time:

20 minutes.


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Shrimp With Pine Nut
Pine Nut and Chicken Cutlets With Pasta


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