Chicken, Chinese w/Walnuts (M, TNT)
Source: A friend
Serves: 4-6
Sauce 1:
1-1/2 tablespoons rice wine or other white wine
1-1/2 teaspoons salt
1 egg white, slightly beaten
Sauce 2:
1-1/2 teaspoons rice wine or other white wine
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
3/4 teaspoon sesame oil
3 tablespoons water
2 teaspoons cornstarch
1-1/2 lbs. chicken breasts, skinned, boned, washed and cut into bite-sized pieces
1-1/2 tablespoons cornstarch
1 cup walnut halves
4 cups water
1 teaspoon salt
1/2 cup peanut or vegetable oil (the Chinese prefer previously used and saved oil which they call "fried oil")
9 1" sections of scallions
3 thin slices fresh ginger, peeled
Combine the ingredients for both sauces and set aside.
Add the cornstarch to the chicken and mix with Sauce 1 for 20 minutes.
Boil the walnuts in the salted water and simmer slowly for 8 minutes. Drain and when dry, sauté them in the heated peanut or vegetable oil over a low flame for 5-8 minutes until golden. Remove and drain.
In the remaining, heated oil, sauté the chicken mixture for 45 seconds. When the chicken changes color, remove. Remove all the oil, leaving 2 tablespoons in the skillet.
Stir fry the scallions and ginger just until fragrant, replace the chicken and add sauce 2. Stir fry until all the ingredients are well heated and the chicken is well cooked. Serve with rice.