1 lb boneless spring chicken, of chicken fillet, cubed
1 egg white, unbeaten
1 tbsp cornstarch
2 slices ginger
6 tbsp oil
2 cups English walnuts meats, blanched
Oil for deep frying
1 tbsp wine
1 tsp sugar
3 tbsp soy sauce
1 tsp cornstarch, mixed with 1 tbsp water
Cut chicken into ½ inch cubes and mix with unbeaten egg white and 1 tbsp cornstarch.
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 taste.
Heat oil and deep fry walnuts to light brown. Since walnuts burn easily, they must be removed from oil as soon as color changes.
Heat 6 tbsp oil, add 2 ginger slices and chicken cubes and fry for a few minutes.
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.
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