Channels Chinese Culture Chinese Cuisine Deep-fried Chicken Dices with Walnuts
| Deep-fried Chicken Dices with Walnuts |
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| Written by TONY WANG | ||
| Thursday, 21 December 2006 23:44 | ||
Ingredients: Directions: 1. Beat the chicken breast with the side of a chicken knife to soften the texture of the meat. Make light cross-cuts on the meat. Cut the meat into cubes 1.5 cm (0.6 inch) wide each side. Place in a bowl, add the egg white, 2 g (1/3 tsp) of salt and 10 g (1 1/2 tbsp) of dry cornstarch and mix well. Mix the remaining cornstarch with water. Soak the walnuts in ukewarm water, remove the fine skin and deep-fry. Drain off the oil. Cut the scallions into sections 1 cm (0.4 inch) long. Cut the ginger into small thin slices the size of finger nails. Reduce the red chilis into sections 1 cm (0.4 inch) long.
2. Heat the oil over strong fire to bring the temperature to 70-100 degrees Celsius (160-210 degrees Fahrenheit) and slippery-fry the chicken cubes for 1-2 minutes. Take out and drain off the oil in a strainer. 3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the scallions, ginger and red chilis until they produce a strong aroma. Add the cooking wine, water, salt and MSG and bring to a boil. Thicken with the mixture of cornstarch and water. Put in the chicken and walnuts and turn several times. Sprinkle on a few drops of sesame oil and take out to serve. Features: The walnuts are fragrant and crispy while the chicken is slippery. |
