Recipe - Stir-Fried Deep-Fried Chicken Wsoybean

1 cup Walnut meats
1 Chicken breast
1 tablespoon Cornstarch
One half teaspoon Salt
1 Egg white
1 Green pepper
1 Sweet red pepper
1 Clove garlic
2 sl Fresh ginger root
Oil for deep frying
2 tablespoon Oil
1 tablespoon Oil
2 tablespoon Soybean paste
1 (up to)
2 tablespoon Sugar
1 tablespoon Sherry

1. Blanch and toast walnuts.

2. Bone chicken; then cut in 11/2inch cubes. Combine cornstarch, salt and
egg white. Add to chicken and toss to coat.

3. Dice green and red peppers. Mince garlic and ginger root. Meanwhile heat
oil.

4. Add chicken cubes to oil and deepfry until golden. Drain on paper
toweling.

5. Heat second quantity of oil. Add garlic and ginger; stirfry a few
times. Add peppers and stirfry to soften (about 2 minutes). Then remove
from pan.

6. Heat remaining oil. Add soybean paste and stir in 2 to 3 minutes over
medium heat. Then stir in sugar until it dissolves.

7. Add deepfried chicken cubes and sherry. Stirfry quickly to coat
chicken with soybean paste. (If sauce is too thick, thin with One fourth cup of
stock.)

8. Return pepper mixture; add walnuts and stir in only to heat through.
Serve at once.

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