42
THE CHINESE COOK BOOK
WALNUT CHICKEN
合
HOP桃
TOO雞
GUY釘
DING
- 3 cups English walnuts
- 2 cups onions cut into dice
- 2 cups water chestnuts cut into dice
- 1½ cups celery cut into dice
- 1 pound of chicken without bones
(a) Remove the skins from the walnuts by placing them in boiling water. Then fry them in boiling oil until they turn yellow.
(b) Put the secondary vegetables in a hot cooking-pan containing oil and fry for 2 or 3 minutes. Keep them moving so that each particle receives the same amount of heat. Add enough primary soup to cover and boil for 15 minutes.
(c) Put the chicken in a hot, oiled pan and fry for 2 minutes.
(d) Add the vegetables.
(e) Add Chinese gravy and remove from the stove.
Place on a dish and garnish with the fried walnuts.
