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Walnut Chicken |
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Serves: 4 Print this Recipe2 cups water 1 cup walnuts 1/4 teaspoon sugar 2 whole chicken breasts (about 2 pounds) 1 egg white 2 teaspoons cornstarch 1 teaspoon salt 1/8 teaspoon white peppers 2 ounces chinese pea pods 2 stalks celery 2 green onions (with tops) 2 tablespoons oyster liquor 1 tablespoon cornstarch 1 tablespoon water 1 cup vegetable oil 1/2 cup chicken broth (see Soups) 1 tablespoon diced pimientos Heat 2 cups water to boiling; add walnuts. Heat to boiling; boil 1 minute. Drain; rinse under cold water. Remove skin from walnuts; sprinkle walnuts with sugar. Remove bones and skin from chicken breasts; cut chicken into 3/4-inch pieces. Mix egg white, 2 teaspoons cornstarch, the salt and white pepper in medium bowl; stir in chicken. Cover and refrigerate 20 minutes. Remove strings from pea pods; cut large pea pods into 3 pieces. Place pea pods in boiling water; heat to boiling. Boil 30 seconds; drain. Immediately rinse in cold water. Cut celery diagonally into 1/4-inch slices. Cut green onions diagonally into 1-inch pieces. Mix oyster sauce, 1 tablespoon cornstarch and 1 tablespoon water. Heat vegetable oil in wok to 350°. Add walnuts; fry until walnuts are light brown. Remove walnuts from oil, using slotted spoon; drain on paper towels. Heat vegetable oil to 350. Add chicken; fry until chicken turns white, stirring to separate pieces. Remove chicken from oil, using slotted spoon; drain on paper towels. Pour oil from wok, reserving 2 tablespoons. Heat wok until very hot. Add 2 tablespoons reserved vegetable oil; tilt wok to coat side. Add celery; stir-fry 1 minute. Add broth; heat to boiling. Cover and simmer 1 minute. Add chicken, pea pods, green onions and pimiento; heat to boiling. Stir in cornstarch mixture; cook and stir until mixture thickens. Stir in walnuts. 4 servings **Use a paring knife to loosen and remove skins from blanched walnuts. The walnuts must be hot for the skins to come off easily. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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