Stir-fried chicken with walnut is a traditional recipe. While the origins of the dish are unknown, it was one of a handful of dishes shared by almost all people from the north to the south of China. Since walnuts and chicken used to be expensive, this dish was often served during celebratory meals.
I remember my grandpa loved this dish so much that it even the lack of teeth didn’t deter him from eating it. He would say to my grandma, “walnuts are good for the grandchildren. They are good for the brains and hopefully they will study well in school.” Subsequently, I found out that he spoke a half truth. The Chinese also believe that walnut promotes longevity. No wonder my grandpa lived into his mid-80s before passing on.
Stir-fried Chicken with Walnut
Peanut oil 2 cup + 1½ tbsp
Chicken breast 300 g
Assorted pepper ½ cup, cut into diamond shaped
Ginger 4 slices
Garlic ½ tsp, minced
Sugar ½ tbsp.
Salt ½ tsp
Chinese wine 4 tbsp
Chinese wine ½ tbsp.
Soy sauce ½ tbsp.
Salt ½ tsp
White pepper a dash
Sesame oil 1 tsp
Corn flour ½ tbsp.
1. Soak walnut in warm water for 30 minutes. Peel skin (optional). Drain till dry. Fry walnut in 75°C oil. Increase heat gradually and fry till the nuts turn golden brown. Drain thoroughly. Set aside.
2. Heat oil till hot. Blanch chicken meat for 1 minute (oil velveting) and drain thoroughly.
3. Heat 1½ tbsp. of oil till smoking point. Quick fry vegetables till slightly charred. Meanwhile, add sugar and salt.
4. Add chicken and continue to fry for another one minute. Pour Chinese wine.
5. When the wine is about to evaporate completely, add walnut. Fry thoroughly.
6. Serve hot.