Ingredients:
250 grams (0.55 lb) chicken breast
150 grams (0.33 lb) shelled walnuts
500 grams (1 cup) oil (only 75 g or 5 tbsp to be consumed)
1 egg white
12 grams (1 2/3 tbsp) dry cornstarch
4 grams (2/3 tsp) salt
2 grams (1/2 tsp) MSG
5 grams (1/6 oz) scallions ,br> 10 grams (1/3 oz) ginger
5 grams (1/6 oz) dried red chilies
75 grams (5 tbsp) water
5 grams (1 tsp) cooking wine
Directions:
1. Beat the chicken breast with the side of a kitchen knife to soften the texture of the meat. Make light cross-cuts on the meat. Cut the meat into cubes 1.5 cm (0.6 inch) wide each side. Place in a bowl, add the egg white, 2 g (1/3 tsp) of salt and 10 g (1 1/2 tbsp) of dry cornstarch and mix well. Mix the remaining cornstarch with water. Soak the walnuts in lukewarm water, remove the fine skin and deep-fry. Drain off the oil. Cut the scallions into sections 1 cm (0.4 inch) long. Cut the ginger into small thin slices the size of finger nails. Reduce the red chilies into sections 1 cm (0.4 inch) long.
2. Heat the oil over strong fire to bring the temperature to 70-100?C (160-210?F) and slippery-fry the chicken cubes for 1-2 minutes. Take out and drain off the oil in a strainer.
3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the scallions, ginger and red chilies until they produce a strong aroma. Add the cooking wine, water, salt and MSG and bring to a boil. Thicken with the mixture of cornstarch and water. Put in the chicken and walnuts and turn several times. Sprinkle on a few drops of sesame oil and take out to serve.
Features: The walnuts are fragrant and crispy while the chicken is slippery.
Taste: Salty and slightly spicy.
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