Chinese recipes

Chapter 23: WALNUT CHICKEN

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About This Book

A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.

WALNUT CHICKEN

1 young chicken
½ lb. walnut or almond meats
⅓ lb. water chestnuts
10 large sized black mushrooms

Fry nut meats in oven until slightly brown or crisp.

Remove meat of chicken from bones and cut into small cubes and fry in hot pan with a little fat.

Soak mushrooms in warm water and cut into cubes.

Blanch and cut water chestnuts into cubes, then fry mushrooms and chestnuts in same manner as chicken.

Add mushrooms and chestnuts to chicken, with a small piece of ginger chopped fine and a dash of soy bean sauce, pepper and salt to taste. To this mixture add the browned nut meats stirring the whole thing well. Serve hot.