Recipe - Stir-Fried Chicken And Walnuts

1 Chicken breast
2 teaspoon Cornstarch
One half teaspoon Salt
1 tablespoon Sherry
One half cup Bamboo shoots
2 sl Fresh ginger root
1 cup Walnut meats
Oil for deepfrying
2 tablespoon Oil
One fourth cup Stock

1. Skin and bone chicken; dice in Three fourths to 1inch cubes. Combine cornstarch,
salt and sherry. Add to chicken and toss gently to coat. Let stand 15
minutes, turning occasionally.

2. Dice bamboo shoots. Mince ginger root.

3. Blanch walnuts. Heat oil and deepfry walnuts until golden (see "Howto
Section"). Drain on paper toweling.

4. Heat remaining oil. Add ginger root and stirfry a few times. Add
chicken and stirfry until it loses its pinkness (about 2 minutes).

5. Add bamboo shoots; stirfry 1 minute more.

6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat.

7. Stir in walnuts only to heat through. Serve at once. VARIATIONS:

1. For the walnuts, substitute cashew nuts.

2. For the bamboo shoots, substitute any of the following vegetables,
minced : One half cup mushrooms, One half cup celery, 6 water chestnuts or 1 medium
onion.

3. In step 1, add to the cornstarch mixture 1 teaspoon soy sauce. Or
substitute the following mixture: One fourth teaspoon each of salt, pepper, sugar
and oil; One half teaspoon cornstarch; and 1 teaspoon soy sauce.

4. In step 1, toss the chicken in a mixture of 1 tablespoon soy sauce, 3
tablespoons sherry, One half teaspoon sugar and One half teaspoon salt. Let stand 30
minutes, turning occasionally. Then drain, reserving marinade. Before
stirfrying, dredge chicken lightly in cornstarch; then dip in beaten egg.
Add the reserved marinade with the stock in step 6.

5. In step 7, add 1 slice smoked ham, minced in 1inch cubes.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.