Ho t'ao chi ting (walnut chicken)
Summary
Yield
Source
Prep time 30 minutes Recipes Snack Lunch Entrée Side dish Dinner Main meal Light meal Supper Skillet Jewish cuisine
Description
A delicious sample of oriental cooking. Walnut chicken is surely to be liked by everyone.
Ingredients
1 Cup onion 8 water chesnuts 3 Tablespoon oil 1⁄2 Pound walnut meat (about 2 cups) 1 Pound chicken 3⁄4 Teaspoon salt 1 Cup bamboo shots 1 Cup celery 2 Tablespoon cornstarch 3 Tablespoon soy sauce 2 Tablespoon sherry 1 Teaspoon sugar 1⁄4 Cup stock 2 Tablespoon sherry 1 Teaspoon sugar 1⁄4 Cup stock
Instructions
- Cube the bamboo shoots, celery, onion, and water chestnuts. Sauté slightly in oil. Remove from the pan. Brown walnut meats, blanched in deep oil, remove and drain. Dredge uncooked chicken, cut into cubes, with salt, corn starch, soy sauce, sherry and sugar.
- Heat pan, add 3 tablespoons oil and sauté the dredged chicken until tender. To the chicken, add the soup stock, heat thoroughly. Serve hot.
Notes
If you want to get rid of the bitterness of the walnuts. cover them in cold water and boil for 3 minutes. Drain immediately.
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Summary
| Yield | |
|---|---|
| Source | |
| Prep time | 30 minutes |
| Recipes | Snack Lunch Entrée Side dish Dinner Main meal Light meal Supper Skillet Jewish cuisine |
Description
A delicious sample of oriental cooking. Walnut chicken is surely to be liked by everyone.
Ingredients
| 1 | Cup | onion |
| 8 | water chesnuts | |
| 3 | Tablespoon | oil |
| 1⁄2 | Pound | walnut meat (about 2 cups) |
| 1 | Pound | chicken |
| 3⁄4 | Teaspoon | salt |
| 1 | Cup | bamboo shots |
| 1 | Cup | celery |
| 2 | Tablespoon | cornstarch |
| 3 | Tablespoon | soy sauce |
| 2 | Tablespoon | sherry |
| 1 | Teaspoon | sugar |
| 1⁄4 | Cup | stock |
| 2 | Tablespoon | sherry |
| 1 | Teaspoon | sugar |
| 1⁄4 | Cup | stock |
Instructions
- Cube the bamboo shoots, celery, onion, and water chestnuts. Sauté slightly in oil. Remove from the pan. Brown walnut meats, blanched in deep oil, remove and drain. Dredge uncooked chicken, cut into cubes, with salt, corn starch, soy sauce, sherry and sugar.
- Heat pan, add 3 tablespoons oil and sauté the dredged chicken until tender. To the chicken, add the soup stock, heat thoroughly. Serve hot.
Notes
If you want to get rid of the bitterness of the walnuts. cover them in cold water and boil for 3 minutes. Drain immediately.
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