Walnut Chicken

1 min read

Walnut Chicken

serves 4

This dish invigorates the Yang functions; purifies qi and the blood, stimulating their circulation; and nourishes the kidneys. It is a good remedy for sexual weakness, dizziness, constipation, and lethargy, and prevents premature graying of the hair.

1 egg white

2 teaspoons (10 grams) cornstarch

10 ounces (280 grams) boneless chicken breast, sliced

¼ cup (50 grams) walnut meats

1 tablespoon (15 milliliters) cooking oil

3 shiitake mushrooms, sliced

1 teaspoon (5 grams) finely chopped ginger

1 teaspoon (5 grams) finely chopped scallion

1 teaspoon (5 milliliters) soy sauce

1 teaspoon (5 milliliters) cooking wine

Salt to taste

Place the egg white and cornstarch in a medium bowl and mix well. Add the chicken and stir to coat. Set aside. Roast the walnuts in a dry wok for 3 minutes, or until golden brown. Heat the oil in a medium saucepan. When the oil is hot, add the mushrooms, ginger, and scallion. Stir for 30 seconds, then add the chicken. Stir-fry for 2 minutes. Add the soy sauce and the wine. Continue to stir-fry for 3 more minutes. Drop the walnuts in last and stir-fry for another 30 seconds. Add salt to taste and serve.