Chicken with Walnuts
Ingredients
- 100 g walnuts shelled and halved
- oil for deep-frying
- 45 ml peanut oil
- 2 slices ginger root minced fine
- 225 g chicken diced
- 100 g bamboo shoots sliced
- 75 ml chicken stock
Servings:
Units:
Instructions
- Prepare the walnuts by shelling them then cutting each walnut in half
- Heat the oil until it reaches frying temperature
- Deep-fry the walnuts until golden brown
- Set out a baking sheet (with a lip) with a cooling rack over the top
- Fully drain the walnuts on the drying rack
- Put a wok over a medium high flame
- Heat the peanut oil
- Fry the ginger for around 30 seconds
- Add the chicken to the wok
- Stir-fry the chicken and ginger until the chicken is lightly browned
- Add the bamboo shoots to the wok
- Add the chicken stock to the wok
- Add the fried walnuts to the wok
- Bring the contents of the wok to a boil
- Turn down the heat on the wok to medium low
- Simmer the mixture in the wok, stirring frequently, until the chicken is cooked
- Serve immediately
Recipe Notes
The hardest part of this recipe is dealing with the fried walnuts. If you deep-fry them in the wok, you won't use a lot of oil, around a cup of oil at most.
The oil can be drained, cooled, strained through a sieve and stored in the refrigerator for a week or two until needed again. So long as you don't burn your oil, or burn the ingredients you are cooking in the oil, you can reuse the oil several times before disposal.