Please consult the OU's guidelines for checking fruits and vegetables.

Salt and Pepper Chicken
Salt and Pepper Chicken Eileen Goltz | Meat
1 hour, 10 minutes 25 minutes
20 minutes
25 minutes
6 servings

  • ½ cup flour
  • ½ teaspoon or more Chinese five spice
  • 1½ teaspoon ground sea salt
  • 1 teaspoon ground black or white pepper
  • 6 or more boneless, skinless chicken pieces
  • Oil for frying
  • ¼ cup oyster sauce
  • 2 cups Asian greens (bok choy, napa, choy sum), chopped
  • ¼ cup soy sauce
  • ¼ cup sugar
  • ¼ cup white wine

  1. Rinse and chop greens and set them aside.
  2. In a bowl combine the flour, Chinese five spice, salt and pepper and set aside.
  3. Cut chicken into strips. Place the chicken in a sealable plastic bag and add the soy sauce, sugar and white wine. Marinate for about 20 minutes.
  4. Drain off marinade and pat chicken dry and then dredge the chicken pieces in the flour mixture.
  5. Heat 2 or 3 Tablespoons oil in a skillet and fry chicken in batches until done, 10 to 15 minutes. Place them on a cookie sheet and keep warm in the oven.
  6. When the chicken is done, add the chopped vegetables to the pan and stir fry quickly for 2 minutes. Drizzle oyster sauce over the vegetables in pan, stir quickly for 1 minute, and then add the chicken. Cook for 2 minutes and remove from heat.
  7. Serve over noodles or rice.

Kashrut Instructions


DESCRIPTION: Bok Choy, Lettuce, Open-Leaf, Bib, Boston, Butter Lettuce, Chicory, Chinese Lettuce (Napa), Iceberg, Green Leaf, Red Leaf, Romaine, Field Greens and Watercress all grow in a similar fashion. As they sprout forth from the ground, the leaves begin to open up like a flower. Toward the end of their growth they begin to close around the stalk.

INFESTATION: The insects most commonly found in open-leaf lettuce are small green aphids or thrips. The leaves of the vegetable often camouflage these insects. The open structure of these vegetables allows insects to penetrate the entire head. Red Leaf, Green Leaf and Romaine Lettuce have curly leaves with many folds in which the insects tend to hide. We therefore recommend that they be washed and checked with extreme caution. Often, insects may be found between the innermost layers of leaves of an infested head. Therefore, each leaf must be washed and checked individually. The use of a light box for checking lettuce is extremely helpful. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8″) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm.

Please note: Many varieties of open-leaf lettuce feature curly leaves with many folds in which the insects tend to hide. We therefore recommend that they be washed and checked with extreme caution.


  1. Cut off the lettuce base and separate the leaves from one another.
  2. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  3. Agitate the lettuce leaves in the soapy solution.
  4. Spread each leaf, taking care to expose all its curls and crevices. Using a heavy stream of water or a power hose, remove all foreign matter and soap from both sides of each leaf. Alternatively, a vegetable brush may be used on both sides of the leaf.
  5. Several leaves should be checked over a light box or under strong overhead lighting to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings.
  6. If it is practical, it is best to check each leaf.
  7. If the manner of washing described above is impractical, each leaf must be carefully inspected.
  8. In a commercial setting, a vegetable spinner is recommended. (The advantages of spin-drying are: (1) the Rabbi will not risk an electrical shock when placing the leaves on the light box; and (2) the leaves will stay fresh and moist for a longer period of time.)
  9. Three handfuls of leaves from different areas of the bin should be checked over a light box or under direct light. Our experience has shown that if the leaves are washed properly, no insects will be found.

Remember to make an Eruv Tavshilin!

Wednesday, September 20th Erev Rosh Hashanah
Click here to sign up for an email reminder.

For more information on Eruv Tavshilin click here.