Chinese Chicken with Blanched Walnuts

Submitted by: Admin on 01/08/2010

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Ingredients

1 pound boneless chicken breast
1 unbeaten egg white
2 cups walnut halves
6 tablespoons peanut oil
1 tablespoon dry sherry wine
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon powdered ginger
3 tablespoons cornstarch
3 tablespoons soy sauce
1/4 cup water

Directions

Cut the meat into 3/4 inch cubes; put them in the unbeaten egg white. Stir and turn so that all is covered.
Place the walnuts in a saucepan and cover with cold water. Bring to a rolling boil for 2 minutes, then let stand for 1 minute longer. Drain the walnuts and remove the skins.
Place the peanut oil in a skillet over low heat. Add the walnuts and saute over low heat until they begin to turn golden brown. Remove the nuts from the oil, then add the chicken-egg white mixture and cook over the low heat until the chicken is lightly browned and firm.
Mix together the rest of the ingredients. Stir well and pour over the chicken. Cook for a few seconds, until thickened. Add the walnuts and continue to cook over low heat until thoroughly warmed through.

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