Chicken with Walnuts
Ingredients:
1 lb. boneless spring chicken (or chicken fillet), cubed
1 egg white, unbeaten
1 tbsp. cornstarch
2 slices ginger
6 tbsps. oil
2 cups English walnut meats, blanched
Oil for deep-frying
1 tbsp. wine
1 tsp. sugar
3 tbsps. soy sauce
1 tsp. cornstarch, mixed with 1 tbsp. water
Method: 1. Cut chicken into 1/2-inch cubes and mix with unbeaten egg white and 1 tbsp. cornstarch. 2. Blanch walnut meats in boiling water for 15 minutes. Or cover meats with cold water, bring to a boil, boil for 3 minutes, and drain immediately. Skins should be removed in this process to eliminate bitter flavor. 3. Heat oil and deep-fry walnuts to light brown. Since walnuts burn easily, they must be removed from oil as soon as color changes. 4. Heat 6 tbsps. oil, add 2 ginger slices and chicken cubes and fry for a few minutes. 5. When chicken changes color, add wine, sugar, and soy sauce. Fry for a few more minutes; then add cornstarch mixture and fried walnuts. Mix well and serve hot.
Fried Chicken, Peking Style
Ingredients:
1 spring chicken (about 2 lbs.)
3 tbsps. wine
5 tbsps. soy sauce
5 inches leek, chopped
1 tbsp. ginger juice
Oil for deep-frying
Sauce:
3 tbsps. soy sauce
11/2 tbsps. vinegar
1 tbsp. sesame oil
1/2 tbsp. sugar
1/2 stalk leek, chopped
1 tsp. minced ginger
1/2 tsp. minced garlic
Method: 1. Soak chicken in mixture of wine, soy sauce, leek, and ginger for at least one hour. 2. Heat oil and deep-fry chicken. 3. Drain chicken and cut into small pieces about 2 inches long. Arrange these artistically on a plate. 4. Mix sauce ingredients thoroughly and pour sauce over chicken before serving.
Fried Chicken, Paper-wrapped
Ingredients:
1/2 lb. chicken fillet, cut into 60 small pieces
30 slices ginger
30 snow peas
30 small pieces onion or leek
1 tbsp. wine
2 tbsps. soy sauce
3 or 4 oz. chicken fat (or sesame oil or lard)
30 6-inch squares Cut-rite wax paper
Oil for deep-frying
Method: 1. Combine chicken fillet, ginger, and onion with soy sauce and wine. 2. Rub a little sesame oil or lard on center of wax-paper squares, or place small piece of chicken fat on each square. 3. In each square, wrap two pieces chicken fillet, one piece onion, one slice ginger, and one snow pea. Fold paper in envelope style as shown in illustration and tuck in flap to secure. 4. Heat oil and deep-fry wrapped chicken, flap side down, until light brown in color. Remove from oil and serve hot. 5. Break paper wrapping with chopsticks before eating chicken.
Jellied Chicken
Ingredients:
1/2 spring chicken (about 1 lb.)
1 tbsp. wine
1 stalk leek (whole)
4 slices ginger
3 tbsps. soy sauce
1/2 tsp. salt
14 black peppercorns
1 cloue star aniseed
1 tbsp. canned green peas
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