Diced chicken with walnuts
Diced chicken with walnuts
Diced chicken with walnuts.
Ingredients:
- 1/4 cup shelled walnut halves
- Oil for deep-frying
- 12 snow peas
- 1/2 pound boned chicken
- 1/2 cup button mushrooms
- 1/2 pound Chinese cabbage (bok choy)
- 4 water chestnuts
- 1/4 cup sliced bamboo shoots
- 1 stalk celery
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon dark soy sauce
- 1/4 cup water
- 1 teaspoon cornstarch mixed with 3 tablespoons water
- 1/4 teaspoon sugar
- Dash of pepper
Preparation:
Deep-fry the walnuts in the oil heated to 275 degrees for 2 minutes. Allow to cool. String the snow peas. Dice the chicken mushrroms, cabbage, water chestnuts, bamboo shoots, show peas and celery into 1/4 inch cubes.
Cooking:
Heat a wol or skillet over high heat until a drop of water inmediately sizzles into steam. Add 2 tablespoons of the oil and the salt. Just before the oil begins to smoke, add the chicken and stir-fry for 2 minutes. Add the vegetables and the soy sauce. Stir-fry for 1/2 minute. Add the water. Cover and cook for 2 minutes. Add the cornstarch mixture, sugar, and pepper. Stir for 2/2 minute or until the sauce has thickned. Place in a serving plate and garnish with walnuts.
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