- 1 cup oil
- ¼ cup walnuts
- 1 slice fresh ginger root, size of a quarter
- 1 clove garlic, crushed and peeled
- Chicken mixture
- 1 ½ boned and skinned chicken breasts, cut in 1/2" cubes (to make 1 cup)
- 1 teaspoon shaosing wine or dry sherry
- ⅓ egg white
- ½ teaspoon light soy sauce
- 1 teaspoon cornstarch
- 2 dried chili peppers
- 4 dried mushrooms
- ½ cup water chestnuts, quartered
- ½ cup bamboo shoots, cut in 1/3" cubes
- ½ cup green or red bell pepper, cut in 1/2" pieces
- 1 scallion, cut the size of peas
- Sauce mixture
- 2 tbsps ground bean sauce
- 4 tsp hoisin sauce
- 4 tsp dark soy sauce
- ½ teaspoon sugar
- 4 tsp shaosing wine or dry sherry
- 2 tsp dark sesame oil
1. Rinse walnuts in hot water, drain, and dry on paper towels. Tear chiles into small pieces. Soak mushrooms in hot water until spongy, discard stems, and cut caps into small squares
2. Heat oil for deep frying in wok over high heat. Deep fry walnuts until golden brown. Drain on paper towels.
3. Remove all but 4 tablespoons oil from wok. Heat oil, slightly brown ginger and garlic, then discard. Add chicken mixture. Stir fry until chicken just turns white. Remove from wok to bowl.
4. Keep wok hot over high heat. Add chili peppers. Stir fry for a few seconds. Drop in mushrooms and cook for about 10 seconds. Add water chestnuts, bamboo shoots, pepper, and scallion. Stir fry for about 30 seconds. Stir in sauce mixture. Return chicken to wok, mix well and cook until sauce begins to bubble. Swirl in sesame seed oil. Put on a serving platter. Top with walnuts. Serve hot.
Serving Ideas : Serve over rice
Chinese, International Cuisine
Chicken with Walnuts in Hot Bean Sauce. To import, drag image to your MacGourmet recipe box.