Kumquat Chicken, Zucchini Muffins

DEAR SOS: The kumquat chicken served at Lotus West restaurant in West Los Angeles is terrific. Can you persuade the chef to share the recipe?

--BARBARA

DEAR BARBARA: Here’s the latest, revised recipe. Although best with fresh kumquats, this dish can be made with canned kumquats packed in sugar syrup available at most Chinese markets.

LOTUS WEST KUMQUAT CHICKEN

2 tablespoons cornstarch

Water

2 pounds boneless chicken breasts, halved and cut into 1/2-inch pieces

1/4 teaspoon salt

2 tablespoons soy sauce

4 cups vegetable oil for deep frying

8 to 10 kumquats, halved

1 teaspoon red wine vinegar

2 tablespoons dry Sherry

2 1/4 teaspoons sugar

1 tablespoon sesame oil

Dissolve 1 tablespoon cornstarch in 1 tablespoon water. Sprinkle chicken with salt, then coat with soy sauce and cornstarch mixture.

Heat vegetable oil to 375 degrees. Add chicken and deep fry 1 to 2 minutes. Drain and set aside.

Remove all but 1 tablespoon oil in wok and reheat. Add chicken, kumquats, red wine vinegar, Sherry and sugar. Stir 1 or 2 seconds, then add 1 cup water. Mix remaining 1 tablespoon cornstarch with small amount of water. Stir into chicken mixture. Stir-fry until sauce is translucent. Splash sesame oil on top before serving. Makes 6 servings.

Each serving contains about:

271 calories; 507 mg sodium; 73 mg cholesterol; 14 grams fat; 9 grams carbohydrates; 25 grams protein; 0.94 gram fiber.

DEAR SOS: This may be the zucchini muffin recipe Judy was asking about. It’s from Chez Melange in Redondo Beach.

--CLAIRE

DEAR CLAIRE: Chez Melange’s original pastry chef Lori Swartz created this delicious muffin recipe.

CHEZ MELANGE ZUCCHINI MUFFINS

3 cups grated zucchini

1 1/2 cups oil

3 cups flour

3 cups sugar

4 eggs

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 cup chopped nuts

1 teaspoon ground allspice

1/2 teaspoon ground nutmeg

Combine zucchini and oil in large bowl. Add flour, sugar, eggs, salt, baking powder, baking soda, cinnamon, nuts, allspice and nutmeg. Mix until just blended.

Turn into 30 well-greased or paper-lined muffin cups. Bake at 350 degrees 45 minutes or until wood pick inserted in center comes out clean. Makes 30 muffins.

Each serving contains about:

258 calories; 70 mg sodium; 28 mg cholesterol; 14 grams fat; 31 grams carbohydrates; 3 grams protein; 0.13 gram fiber.