Walnut Chicken
1.
Wash the chicken breasts and remove the walnuts from the shell
2.
Walnut kernels are blanched in the pot for 10 minutes (the book says that they are blanched in boiling water for 20 minutes)
3.
Peel off the brown skin of the walnut kernel (more time-consuming) and cut into small pieces, don't chop too much
4.
Cut chicken breast into cubes, about 1.5 cm
5.
Add starch and grab evenly (in the book, we need to add water)
6.
Pour the oil into the pot, heat it on high heat, add the walnuts, dry-fry for about 30 seconds, and set aside
7.
Add the diced chicken to the pot and stir fry for 1 minute
8.
Add the chopped green onion and ginger while frying
9.
Add soy sauce
10.
Add wine, sugar, and salt to fry (there is no salt in the book)
11.
Add the walnuts and fry for a few more times to get out of the pan
12.
Enjoy
Tips:
1. Eat this dish while it is hot.
2. Master the heat when making.
3. The highest level is to deep-fry walnut kernels until they are crispy and without bitterness.
4. The imperial meal did not add salt, I added a little salt.
5. The book records: This dish originated in Suzhou and was introduced to the Qing Palace by Zhang Dongguan.
