23 Sep 2010


This recipe I get it from Kuali, they had more recipes, feel free to visit their website.

Recipe by Amy Beh Cuisine: Chinese
Type of Dish: Main Course
Cooking Method: Stir-fry
Meal Types: • Dinner • Lunch 
Chicken With Celery And Walnut

    Shirakiku 100% Pure Sesame Oil 327ml. 11Oz. BottleKlein's Naturals Walnuts, Raw Shelled, 7-Ounce Tubs (Pack of 6)Roland Whole Peeled Water Chestnuts, 29-Ounce Tins (Pack of 12)
  • 1 chicken whole leg
  • Oil for deep-frying
  • 70g celery, sliced
  • 50g carrot, diced
  • 3 water chestnuts, diced
  • 75g walnuts
  • 3 slices ginger
  • 1 tsp chopped garlic
  • 1 tbsp sesame oil
  • 1 tbsp Shao Hsing Hua Tiau wine

Seasoning (A)

Sauce (B)

  • 1 tsp sweet bean paste (teem meen cheong)
  • ½ tsp sugar
  • ¼ tsp salt
  • ½ tsp chicken stock granules
  • 1/8 tsp pepper
  • 50ml water

    Debone chicken and remove the skin. Cut into 2cm cubes and marinate with seasoning (A) for at least 30 minutes.

    Heat oil in a wok and scald marinated chicken for less than a minute or until just cooked. Remove and leave aside.

    Put walnuts into a saucepan of boiling water. Boil for 3-4 minutes. Remove, drain in a colander. Deep-fry in hot oil for a minute or until lightly golden. Drain from oil and put aside.

    Heat sesame oil in a wok and fry ginger and garlic until fragrant. Add carrot and water chestnuts. Fry for a while.

    Return prefried chicken and celery to the wok. Toss and fry briskly. Splash in wine and mix in sauce (B).

    Stir-fry for a while then add walnuts to mix.

    The Star Online - CyberKuali (http://www.kuali.com)    

    © 1995-2003 Star Publications (Malaysia) Bhd (Co No 10894-D)

    Your Ad Here

    No comments:



    Related Posts with Thumbnails