E
Edoc
Guest
Walnut Chicken Breasts
Chinese Walnut Chicken
Walnut Chicken
Walnut Chicken Breasts
This dish comes from northern China. Instead of using toasted walnuts,
you can also deep-fry walnut halves. In addition, the walnuts can be
added to the wok during the final stages of stir-frying.
Serves 3 to 4
3/4 pound chicken meat
Marinade:
1/4 teaspoon salt
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
2 tablespoons chicken broth
1 teaspoon granulated sugar
1 teaspoon Chinese rice wine or dry sherry
Other:
2 cloves garlic
1 green onion
2 tablespoons bean sauce
4 ounces toasted walnut halves
1 teaspoon sesame oil
Oil for deep-frying and stir-frying
Add the salt, rice wine or sherry and cornstarch to the chicken cubes,
using chopsticks to mix it in and adding the cornstarch last. Marinate
the chicken for 20 minutes.
Prepare the other ingredients while the chicken is marinating.
In a small bowl, mix together the sauce ingredients and set aside.
Finely chop the garlic. Chop the green onion on the diagonal into
1-inch pieces.
Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit.
Add the chicken cubes. Deep-fry until the chicken cubes separate and
turn white (1 to 2 minutes). Remove the chicken and drain on paper
towels. Drain the oil and clean out the wok.
Heat 2 tablespoons oil in the wok over medium-high to high heat. When
the oil is hot, add the hot bean sauce. Stir-fry for a minute, then add
the garlic. Stir-fry until aromatic (about 30 seconds).
Add the chicken back into the wok. Stir-fry quickly for a minute,
mixing the cubes with the bean sauce, then push it up to the sides of
the pan. Add the sauce in the middle. Stir in the green onion. Mix
everything together. Remove from the heat and stir in the sesame oil.
To serve, place on a platter and garnish with the toasted walnuts.
Source:
<http://chinesefood.about.com/od/poultryrecpz/r/walnutchicken.htm>
Chinese Walnut Chicken
Servings: 6
Categories: Chicken / Low-Carb / Nuts
4 chicken breasts
1 tablespoon cornstarch
1 teaspoon salt, divided
1/2 teaspoon pepper
1/2 teaspoon sugar, or sugar substitute
2 teaspoons soy sauce, divided
5 tablespoons cooking oil, divided
1/2 cup walnuts, coarsely chopped
1 cup ham, chopped
1/2 cup chicken broth, hot
Cut chicken into 1 1/2-inch squares. Mix cornstarch, 1/2 teaspoon salt,
pepper, sugar (or sugar substitute), 1 teaspoon soy sauce, and 2
tablespoons oil. Add chicken and stir to coat evenly.
Saute walnuts until golden in 1 tablespoon oil. Sprinkle with 1/2
teaspoon salt. Heat remaining 4 tablespoons oil, add chicken mixture
and ham, and stir fry for about 5 minutes.
Stir in remaining 1 teaspoon soy sauce and hot chicken broth. Cook 1
minute longer and serve.
Source:
<http://www.floras-hideout.com/recipes/recipes.php?page=recipes&data=ca/Chinese_Walnut_Chicken>
Walnut Chicken
Original recipe was from Helen Chen's "Peking Cusine". You can also use
shrimp in place of chicken.
2-3 servings
20 minutes
10 mins prep
1 lb boneless skinless chicken breasts, cut into 3/4 inch pieces
Marinade
2 teaspoons rice wine
1/2 teaspoon grated fresh ginger
2 teaspoons cornstarch
Sauce
2 tablespoons hoisin sauce
1 teaspoon sugar
2 tablespoons dark soy sauce
2 tablespoons water
The Rest
4 tablespoons vegetable oil
2 cloves garlic, crushed
3 ounces walnut halves, toasted
3-5 drops sesame oil
Add marinade ingredients to chicken and mix well.
Marinate for 10 minutes.
While marinating chicken mix together the sauce ingredients.
Set aside.
Heat wok on high with the oil.
Add the garlic and stir for a few seconds.
Add the chicken and cook to 80% done.
Reduce heat to medium and add the sauce, giving it a good stir.
Cook for 1 minute.
Add the walnuts and sesame oil.
Cook for 1 minute more.
Remove from heat and serve with rice and veggies.
Source: <http://www.recipezaar.com/43150>
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Chinese Walnut Chicken
Walnut Chicken
Walnut Chicken Breasts
This dish comes from northern China. Instead of using toasted walnuts,
you can also deep-fry walnut halves. In addition, the walnuts can be
added to the wok during the final stages of stir-frying.
Serves 3 to 4
3/4 pound chicken meat
Marinade:
1/4 teaspoon salt
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
2 tablespoons chicken broth
1 teaspoon granulated sugar
1 teaspoon Chinese rice wine or dry sherry
Other:
2 cloves garlic
1 green onion
2 tablespoons bean sauce
4 ounces toasted walnut halves
1 teaspoon sesame oil
Oil for deep-frying and stir-frying
Add the salt, rice wine or sherry and cornstarch to the chicken cubes,
using chopsticks to mix it in and adding the cornstarch last. Marinate
the chicken for 20 minutes.
Prepare the other ingredients while the chicken is marinating.
In a small bowl, mix together the sauce ingredients and set aside.
Finely chop the garlic. Chop the green onion on the diagonal into
1-inch pieces.
Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit.
Add the chicken cubes. Deep-fry until the chicken cubes separate and
turn white (1 to 2 minutes). Remove the chicken and drain on paper
towels. Drain the oil and clean out the wok.
Heat 2 tablespoons oil in the wok over medium-high to high heat. When
the oil is hot, add the hot bean sauce. Stir-fry for a minute, then add
the garlic. Stir-fry until aromatic (about 30 seconds).
Add the chicken back into the wok. Stir-fry quickly for a minute,
mixing the cubes with the bean sauce, then push it up to the sides of
the pan. Add the sauce in the middle. Stir in the green onion. Mix
everything together. Remove from the heat and stir in the sesame oil.
To serve, place on a platter and garnish with the toasted walnuts.
Source:
<http://chinesefood.about.com/od/poultryrecpz/r/walnutchicken.htm>
Chinese Walnut Chicken
Servings: 6
Categories: Chicken / Low-Carb / Nuts
4 chicken breasts
1 tablespoon cornstarch
1 teaspoon salt, divided
1/2 teaspoon pepper
1/2 teaspoon sugar, or sugar substitute
2 teaspoons soy sauce, divided
5 tablespoons cooking oil, divided
1/2 cup walnuts, coarsely chopped
1 cup ham, chopped
1/2 cup chicken broth, hot
Cut chicken into 1 1/2-inch squares. Mix cornstarch, 1/2 teaspoon salt,
pepper, sugar (or sugar substitute), 1 teaspoon soy sauce, and 2
tablespoons oil. Add chicken and stir to coat evenly.
Saute walnuts until golden in 1 tablespoon oil. Sprinkle with 1/2
teaspoon salt. Heat remaining 4 tablespoons oil, add chicken mixture
and ham, and stir fry for about 5 minutes.
Stir in remaining 1 teaspoon soy sauce and hot chicken broth. Cook 1
minute longer and serve.
Source:
<http://www.floras-hideout.com/recipes/recipes.php?page=recipes&data=ca/Chinese_Walnut_Chicken>
Walnut Chicken
Original recipe was from Helen Chen's "Peking Cusine". You can also use
shrimp in place of chicken.
2-3 servings
20 minutes
10 mins prep
1 lb boneless skinless chicken breasts, cut into 3/4 inch pieces
Marinade
2 teaspoons rice wine
1/2 teaspoon grated fresh ginger
2 teaspoons cornstarch
Sauce
2 tablespoons hoisin sauce
1 teaspoon sugar
2 tablespoons dark soy sauce
2 tablespoons water
The Rest
4 tablespoons vegetable oil
2 cloves garlic, crushed
3 ounces walnut halves, toasted
3-5 drops sesame oil
Add marinade ingredients to chicken and mix well.
Marinate for 10 minutes.
While marinating chicken mix together the sauce ingredients.
Set aside.
Heat wok on high with the oil.
Add the garlic and stir for a few seconds.
Add the chicken and cook to 80% done.
Reduce heat to medium and add the sauce, giving it a good stir.
Cook for 1 minute.
Add the walnuts and sesame oil.
Cook for 1 minute more.
Remove from heat and serve with rice and veggies.
Source: <http://www.recipezaar.com/43150>
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/