Chicken And Olive Nuts Recipe
Ingredients
| 4 oz. olive nuts | ||
| Oil for deep frying | ||
| Chicken breasts | 2 Pound | |
| Egg white | 1 | |
| Cornflour | 1 1/2 Tablespoon | |
| Pinch bicarbonate of soda | ||
| Soy sauce | 1 Teaspoon (Sauce:) | |
| Sugar | 1/2 Teaspoon (Sauce:) | |
| Cornflour | 1/2 Teaspoon (Sauce:) | |
| 1 tablespoon chicken stock or water | ||
| Salt | 1 Pinch (Sauce:) | |
| Water | 2 Tablespoon (Sauce:) | |
| Peanut oil | 2 Teaspoon (Sauce:) | |
| Shallots | 2 (Sauce:) | |
| 1-inch piece green ginger | ||
| Pepper | 1 Pinch (Sauce:) | |
| Few drops concentrated sesame oil | ||
| Brandy | 1 Teaspoon (Sauce:) | |
Directions
GETTING READY
1. In a pan, boil olive nut in water for 5 minutes. Drain and set aside.
2. Peel and thinly slice ginger.
MAKING
3. In a frying pan or wok, heat 2 tablespoon of oil and fry the nuts for about a minute or till the nuts turn pale yellow in colour.
4. Bone the chicken and cut into equal size pieces of 2 1/2-inches long, 1 -inch wide and 1/16-inch thick.
5. In a bowl, add egg white and cornflour and then mix well using spoon and chopsticks.
6. Stir in cornflour, bicarbonate of soda, salt, water and peanut oil. Mix well and let it stand for 15 minutes.
7. Slice shallots into equal size pieces of 1 -inch length.
FINALIZING
8. In a small bowl, properly mix all the ingredients well.
9. Take a wok or frying pan, heat some oil and add the chicken. Cook for 2 minutes or until golden brown. Remove the wok from heat and try to keep it warm.
10. Leave just about a tablespoon of oil in the wok, drain the excess oil.
11. In a saucepan, heat oil, add shallots and ginger.
12. Stir in cooked chicken, sauce and mix week in wok for about a minute.
SERVING
13. Add olive nuts on the top and mix well. Serve immediately.
1. In a pan, boil olive nut in water for 5 minutes. Drain and set aside.
2. Peel and thinly slice ginger.
MAKING
3. In a frying pan or wok, heat 2 tablespoon of oil and fry the nuts for about a minute or till the nuts turn pale yellow in colour.
4. Bone the chicken and cut into equal size pieces of 2 1/2-inches long, 1 -inch wide and 1/16-inch thick.
5. In a bowl, add egg white and cornflour and then mix well using spoon and chopsticks.
6. Stir in cornflour, bicarbonate of soda, salt, water and peanut oil. Mix well and let it stand for 15 minutes.
7. Slice shallots into equal size pieces of 1 -inch length.
FINALIZING
8. In a small bowl, properly mix all the ingredients well.
9. Take a wok or frying pan, heat some oil and add the chicken. Cook for 2 minutes or until golden brown. Remove the wok from heat and try to keep it warm.
10. Leave just about a tablespoon of oil in the wok, drain the excess oil.
11. In a saucepan, heat oil, add shallots and ginger.
12. Stir in cooked chicken, sauce and mix week in wok for about a minute.
SERVING
13. Add olive nuts on the top and mix well. Serve immediately.
Chef
