Walnut Chicken Strips

Name: Walnut Chicken Strips
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 200 g Chicken breast (cut into thick slices, tenderized lightly, then cut into 5 cm long, 1 cm wide strips); 1 Egg white (for coating); 15 g Cilantro (clean, placed on both sides); 100 g Walnut meat (blanched in boiling water to remove the skin); 5 g Scallion segments (sautéed for aroma then removed); 25 g Shaoxing wine (5 g for marinating, 5 g for cooking); 1.5 g MSG (for marinating); 20 g Wet starch (for coating); 1.5 g Fine salt (1 g for marinating, 0.5 g for cooking); 500 g (about 75 g used) Rendered pork fat (50% hot for frying walnuts, 40% hot for stir-frying chicken)

A classic Zhejiang appetizer ideal for pairing with alcoholic beverages, this dish features tender, jade-white chicken strips coated in a golden, aromatic walnut sauce. It is valued for its functional benefits, including tonifying the kidneys and strengthening the lower back, supporting lung health to ease asthma, and lubricating the intestines to promote regular bowel movements.

30 min

Easy

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Ingredients

Chicken breast (cut into thick slices, tenderized lightly, then cut into 5 cm long, 1 cm wide strips) 200 g

Egg white (for coating) 1

Cilantro (clean, placed on both sides) 15 g

Walnut meat (blanched in boiling water to remove the skin) 100 g

Scallion segments (sautéed for aroma then removed) 5 g

Shaoxing wine (5 g for marinating, 5 g for cooking) 25 g

MSG (for marinating) 1.5 g

Wet starch (for coating) 20 g

Fine salt (1 g for marinating, 0.5 g for cooking) 1.5 g

Rendered pork fat (50% hot for frying walnuts, 40% hot for stir-frying chicken) 500 g (about 75 g used)

Instructions

Cut strips and marinate

Cut the chicken breast into thick slices, tenderize lightly, then cut into 5 cm long, 1 cm wide strips. Mix evenly with 5 g Shaoxing wine, 1 g fine salt, egg white, MSG, and wet starch. Set aside to marinate.

Fry the walnuts

Blanch the walnut meat in boiling water to remove the thin skin, then fry in oil at 50% heat (about 125 °C / 257 °F) until crisp and loosened. Remove and set aside.

Stir-fry the chicken

Heat a wok with rendered pork fat. When the oil reaches 40% heat (about 88 °C / 190 °F), add the chicken strips and stir to loosen them. When the strips turn jade-white, pour them out and drain off the oil.

Combine and serve

Leave about 10 g of oil in the wok, add the scallion segments and sauté until fragrant, then remove. Return the chicken strips to the wok, splash in 5 g Shaoxing wine, add 0.5 g fine salt and a splash of water, then add the fried walnuts. Stir evenly and plate immediately. Garnish both sides of the dish with clean cilantro and serve.