This Hong Kong-inspired recipe has become very popular in recent years in Chinese restaurants from New York to London and Sydney. Although it requires two steps, the results are well worth making for a special dinner party. The walnuts can be prepared well ahead, and once made, the dish can be assembled quite quickly. You can make a variation using pecans instead of walnuts, changing it immediately to a contemporary Westernized Chinese dish.
Make the glazed walnuts the day or night before you plan to use them.
Cut the chicken breasts into 2.5 cm (
Heat a wok until it is very hot and then pour in the
If you choose to use water instead of oil, bring it to the boil in a saucepan. Remove the saucepan from the heat and immediately add the chicken pieces, stirring vigorously to keep them from sticking. When the chicken pieces turn white, in about 2 minutes, quickly drain them in a stainless steel colander set in a bowl. Discard the water.
© 1998 Ken Hom. All rights reserved.