Yield: 6 Servings
|1 cup||Walnut meats|
|1 \N||Chicken breast|
|1 \N||Egg white|
|1 \N||Green pepper|
|1 \N||Sweet red pepper|
|1 \N||Clove garlic|
|2 slices||Fresh ginger root|
|\N \N||Oil for deep frying|
|2 tablespoons||Soybean paste (up to)|
1. Blanch and toast walnuts.
2. Bone chicken; then cut in 1-½-inch cubes. Combine cornstarch, salt and egg white. Add to chicken and toss to coat.
3. Dice green and red peppers. Mince garlic and ginger root. Meanwhile heat oil.
4. Add chicken cubes to oil and deep-fry until golden. Drain on paper toweling.
5. Heat second quantity of oil. Add garlic and ginger; stir-fry a few times. Add peppers and stir-fry to soften (about 2 minutes). Then remove from pan.
6. Heat remaining oil. Add soybean paste and stir in 2 to 3 minutes over medium heat. Then stir in sugar until it dissolves.
7. Add deep-fried chicken cubes and sherry. Stir-fry quickly to coat chicken with soybean paste. (If sauce is too thick, thin with ¼ cup of stock.)
8. Return pepper mixture; add walnuts and stir in only to heat through.
Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .