Chicken With Walnuts Recipe
Ingredients
| Boneless chicken breast | 350 Gram, skinned | |
| Salt | 1/2 Teaspoon | |
| 1 egg white, lightly beaten | ||
| 1 tblspn cornflour, plus 1 tspn | ||
| 1 green pepper, cored and seeded | ||
| Shelled walnuts | 50 Gram | |
| Sunflower oil | 4 Tablespoon | |
| 2 spring onions, cut into short sections | ||
| Root ginger slice | 2 , peeled | |
| Red chillies | 4 , sliced | |
| 1 tblspn yellow or black bean sauce | ||
| Sugar | 1 Teaspoon | |
| Dry sherry | 2 Tablespoon | |
| Water | 1 Tablespoon | |
Directions
Mix the chicken first with the salt, then the egg white and finally 1 tablespoon cornflour.
Dice the green pepper and walnuts the same size as the chicken.
Heat the oil in a hot wok, add the chicken and stir-fry for a few seconds until the flesh turns white.
Remove from the oil and set aside.
Add the spring onions, ginger, chillies and walnuts to the oil.
Stir in the bean sauce, then the green pepper.
Replace the chicken, stir-fry for 1 minute, and add the sugar and wine.
Cook for 1 minute.
Combine the remaining cornflour with the water and add to the wok, stirring until the sauce is thickened.
Dice the green pepper and walnuts the same size as the chicken.
Heat the oil in a hot wok, add the chicken and stir-fry for a few seconds until the flesh turns white.
Remove from the oil and set aside.
Add the spring onions, ginger, chillies and walnuts to the oil.
Stir in the bean sauce, then the green pepper.
Replace the chicken, stir-fry for 1 minute, and add the sugar and wine.
Cook for 1 minute.
Combine the remaining cornflour with the water and add to the wok, stirring until the sauce is thickened.
Chef
