Chinese Walnut Chicken
From elgourmand2 8 years ago
- 45 Min. to make
- Serves 4
The only way I could get walnuts was to buy a kilo of shelled walnuts. Say a year’s supply, unless I get the munchies. They are delicious though. My version of walnut chicken involves first making candied walnuts. Read more You start off toasting the walnuts in a dry skillet. Then you melt the raw sugar in a separate pan or pot until it fully caramelizes, then toss the walnuts in briefly before spreading them out on parchment paper. After that, the stir-frying is very straight-forward. If you're looking for a chicken dish with some sugary, crunchy goodness, this is a great one to try. I got three more chickens from the egg guy. Lovely, big birds but, maybe, a bit tough, think broiler chicken. Bugger; I am not using cardboard chicken, go for it. I boned the chicken, being sure to remove all the connective tissue and anything that might be tough. No worries. Great taste and not tough. See less
Ingredients
- • 1/2 cup raw walnuts. shopping list
- • 1/2 cup raw sugar. shopping list
- • 1 lb. (500g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes. shopping list
- • 1 Tbs. light soy sauce. shopping list
- • 1 Tbs. Chinese rice wine, sake or dry sherry. shopping list
- • 1 tsp. cornstarch. shopping list
- • 1 Tbs. peanut or vegetable oil. shopping list
- • 2 scallions, chopped. shopping list
- • 1 red bell pepper, sliced into thin strips. shopping list
- • 1/4 cup frozen peas. shopping list
- • 2 tsp. hoisin sauce. shopping list
- • 1 tsp. sesame oil. shopping list
- • Salt and pepper to taste. shopping list
How to make it
- 1. In a dry skillet over medium heat, toast the walnuts for about 3 minutes, stirring occasionally. Line a sheet pan with parchment paper.
- 2. In a small pan or shallow pot over medium-low heat, heat the sugar, stirring continuously. The sugar should take 3 to 5 minutes completely melt. Wait until the sugar completely melts, including the larger clumps.
- 3. Turn off the heat and immediately stir in the walnuts; stir a bit to coat.
- 4. Quickly transfer the walnuts to the parchment-lined sheet pan. Using forks, quickly separate the walnuts so they don’t clump. Don’t worry about getting all of them. What you don’t separate can be broken apart with your hands later. Just make sure to separate the larger clumps immediately. Set aside to cool while you prepare the chicken.
- 5. In a medium bowl, combine the chicken with the soy sauce, rice wine, and cornstarch. Stir until the cornstarch is dissolved and the chicken is well-coated with marinade. Let stand for 10 minutes.
- 6. Heat your wok or large skillet over medium-high heat. Add the oil and swirl to coat the base. Add the scallions and cook for about 20 seconds, just until aromatic. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes. Add the red bell pepper and cook for another minute.
- 7. Add the frozen peas, hoisin sauce and sesame oil. Stir so that everything is well-coated. Cook, stirring occasionally, for another 1 to 2 minutes, until the chicken is fully-cooked. Adjust the seasoning with salt and pepper if needed. See Photo
- 8. Transfer to a plate and serve.
- Maybe some Steamed rice See Photo. Some Dimsum and pickled veggies See Photo. A small jug of Baijiu would be nice. See Photo
People Who Like This Dish 1
- Ladybug_MrsJ Ottawa, Canada
- elgourmand2 APia, Samoa
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