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Walnut Chicken 

Ingredients:
1/2 pound boneless chicken breasts, skinned
1 egg white
1 teaspoon salt
2 teaspoons cornstarch
3 ounces, about 1/4 cup, walnuts, shelled halves, or pieces
2/3 cup oil. preferably peanut
1 teaspoon finely chopped garlic
1/2 teaspoon finely chopped ginger
1 tablespoon finely chopped scallions
1 tablespoon rice wine or sherry
1 tablespoon light soy sauce 

    Cut the chicken breasts into 1/2 inch cubes.  Combine the cubes with the egg white, salt and cornstarch in a small bowl, and chill in the refrigerator for about 20 minutes.  Blanch the walnuts in a small pot of boiling water for 5 minutes; then drain them.
    Heat the oil in a wok or deep skillet until it is moderately hot.  Add the chicken mixture and stir-fry it quickly in the oil to keep it from sticking, until it turns white.  This will take about 2 minutes.  Drain the cooked chicken in a colander or sieve.  The oil, once cooled may be saved for future stir-fried dishes with chicken.
    Put about 1 tablespoon of the oil in which you have cooked the chicken into a clean wok or skillet.  Reheat it until very hot.  Add the walnuts and stir-fry them for 1 minute.  Remove and set aside.  Add the garlic, ginger and scallions to the pan and stir-fry for a few seconds.  Return the walnuts to the pan and then add the rest of the ingredients.  Return the chicken to the pan and stir-fry the mixture for another 2 minutes.  Serve at once. 

Source:   Chinese Cookery  by Ken Hom 

    " This recipe pairs the crunchy textures of walnuts with the delicate flavor of chicken in a classic stir-fry dish.  For a variation try this recipe with other nuts such as cashews, pine nuts or almonds, but be sure the nuts are fresh.  Stale nuts will ruin the flavor."  Ken Hom
  

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