Chicken with Pine Nuts and Pickled Cucumbers


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By Irene Kuo

Published 1977

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Used as flavoring agents as well as secondary ingredients, the sweet pine nuts and the crisp pickled cucumbers give this dainty dish a remarkable dual personality—it is both light and rich, delicate and flavorful. This is delicious hot, at room temperature, or cold. It’s versatile, too: it may be served as a main course or a cold appetizer. It would serve 3 or 4 with rice and accompaniments such as eggplants and a stir-fried green vegetable.