Serving
(click to enlarge)

Chicken with Walnuts
China - North

Serves:
Effort:
Sched:
DoAhead:  
4 side  
**
1/2 hr  
Most

Serve this dish and you can be pretty sure your guests haven't had it before. I consider it a bit too intense to use as a main dish but as an accent side it's great. If you do want to use it as a main, up the cluck to 1-1/4 #, cut the walnuts to a cup and make the sauce a bit more liquid.



1
1
2
1-1/2
a/r
1/4
------
1
1/2
3
2
------
1
3
#

t
c

in
---
T
t
T
T
---
t
T
Chicken meat  
Egg White
Cornstarch
Walnut meats
Oil
Ginger
-- Sauce
Rice Wine
Sugar
Soy Sauce
Water
----------
Cornstarch
Water
Prep
  1. Cut CHICKEN into 1/2 inch cubes, mix with EGG WHITE and Cornstarch.
  2. Bring some water to a boil and boil WALNUTS for 15 minutes. Drain and when cool enough to handle peel off any thick dark skins you see. Dry well.
  3. Cut GINGER into slices.
  4. Mix all Sauce items.
  5. Mix Cornstarch with Water.
RUN
  1. Prepare a stainless bowl with a metal strainer over it. You're going to need to pour hot oil through and catch the walnuts with no delay.
  2. In a wok or sauté pan Heat sufficient oil to deep fry Walnuts (they don't have to be completely submerged). Fry them stirring constantly until they start to feel crispy and just start to darken. Pour the oil through the strainer to stop the cooking NOW - you must not burn them. Drain them and set aside.
  3. Pour 2 T of the Oil back into the pan. Heat and fry Ginger for a minute or so, then stir in Chicken and fry stirring until it has completely lost its raw color.
  4. Stir in Sauce mix and continue to stir for a couple minutes.
  5. Stir Walnuts in long enough to reheat them, then stir in Cornstarch mix and cook stirring until cornstarch thickens and glazes the chicken and walnuts.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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