|
HENRY KISSINGER’S PEKING WALNUT CHICKEN
3 whole fryer chicken breasts, boned and skinned 1/4 cup salad oil 1 cup walnut pieces 1/2 cup sliced scallions 4 Tablespoons cornstarch 1/4 teaspoon ground ginger 3/4 cup chicken stock or 3/4 cup hot water and 1 chicken boullion cube 2 Tablespoons soy sauce Cut skinned chicken (uncooked) into 1-inch strips.
Heat oil. Add walnuts and toast lightly in oil. Remove and set aside.
Heat skillet or wok to high and add chicken strips and scallions for 5 minutes.
Add seasonings to stock along with cornstarch. Add cornstarch mixture to wok or skillet. Mix well; reduce heat and simmer for 4 to 5 minutes. Add toasted walnuts.
Serve on platter with rice garnished with freah fruit (include fresh pineapple and papaya) and pimento on rice.
Source: Santa Barbara Recipes
|