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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 whole chicken breasts |
3 teaspoons cornstarch |
1 teaspoon salt |
1/2 teaspoon chinese five spice powder |
6 spring onions |
1 (15 ounce) can straw mushrooms |
1 can bamboo shoot |
to taste oil (for deep frying) |
1 cup walnuts or 1 cup blanched almond, peeled |
1/2 cup stock |
1 teaspoon light soy sauce |
1 teaspoon cornstarch |
1 tablespoon water, cold |
Directions:
1. Remove skin from chicken breasts and with a sharp knife cut flesh from bones.
2. Skin and bones can be simmered in a little water and used for stock.
3. Cut chicken meat into small dice. Combine corn starch, salt and five spice powder and sprinkle over chicken.
4. Toss to coat. Cut spring onions into bite-sized lengths.
5. Drain straw mushrooms and cut each mushroom in half.
6. Dice bamboo shoot. Heat oil and deep fry walnuts or almonds until golden.
7. Drain and set aside. Fry chicken pieces, a third at a time, in deep oil over high heat just until they change colour.
8. This takes about 1 minute for each lot. As they are fried, lift them out with a slotted spoon and drain on absorbent paper.
9. Pour off all but 2 tbsp. oil.
10. Add vegetables to pan and stir fry over high heat for 1 minute. Add stock.
11. Mix soy and extra corn starch with cold water, add to pan, stir until it thickens.
12. Add chicken pieces and heat through.
13. Turn off heat, stir in nuts and serve immediately over rice or noodles.
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