|
|
CHICKEN WITH WALNUTS IN PLUM SAUCE 1 c. walnut halves 1 tsp. beaten egg 1 tsp. oil 1 tsp. cornstarch 6 chicken thighs (1 1/2 lb.), boned, skinned and cut into 1/2-inch pieces 1/2 c. oil 2 tsp. plum or hoisin sauce 1 (1-inch) piece ginger, peeled and finely chopped 1 tsp. sugar 1 tsp. soy sauce 1/4 tsp. sesame oil 2 green onions, finely chopped (garnish) Pour boiling water over walnuts and let stand 5 minutes. Drain and pat dry. Combine egg with 1 teaspoon oil and corn- starch in small bowl. Add chicken pieces and toss gently to coat them evenly. Heat 1/2 cup oil in wok over medium high heat until haze forms. Add walnuts and fry until golden about 45 seconds. Remove with slotted spoon and drain on paper towels. Add chicken to wok and cook until golden, about 3 minutes. Drain well. Pour off all but thin film of oil. Return pan to heat, add plum or hoisin sauce, ginger, sugar, soy sauce and sesame oil and stir until combined. Reduce heat and simmer, stirring constantly until sauce begins to glisten, about 1 to 2 minutes. Add chicken and walnuts and mix thor- oughly with sauce. Transfer to heated serving platter and garnish with chopped green onions. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |