Chicken with walnuts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Chicken breast; skinned and boned |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 2 | tablespoons | Cornstarch |
| 3 | tablespoons | Soy sauce |
| 4 | Dried Black mushrooms | |
| 1 | cup | Shelled walnuts |
| 2 | cups | Peanut oil |
| 3 | Cloves garlic; minced | |
| 3 | Stalks celery; sliced | |
| 1 | large | Onion; sliced |
| 1 | cup | Sliced bamboo shoots |
| ¼ | cup | Chicken stock |
Directions
Shred the chicken meat. Combine the salt, sugar, cornstarch, and soy sauce.
Marinate the chicken meat in this mixture for 20 minutes. Soak the dried mushrooms in warm water for 15 minutes. Drain, trim off the tough ends and thinly slice the mushrooms. Place the walnuts in a small pan. Cover with cold water, bring to a boil, and continue boiling 3 minutes. Drain. Heat the oil to 375 F in a wok or heavy skillet. Deep-fry the walnuts until lightly browned. Drain on paper toweling. Remove all but 3 tablespoons of the oil. Add the garlic and stir-fry until lightly browned. Add the marinated chicken meat and stir-fry until opaque, about 1 minute. Add the celery, onion, bamboo shoots, and mushrooms. Stir-fry until tender-crisp, about 2 minutes. Stir in the chicken stock. Cook until sauce thickens slightly. Remove to a large platter. Garnish with browned walnuts.
PINE YARD
CHURCH STREET, CHICAGO
WINE: CHENIN BLANC
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .