Walnut Chicken Strips
A stir-fry of marinated chicken breast strips with fried walnuts, served as a drinking accompaniment, with a golden-and-white appearance.
Ingredients
Chicken breast (sliced into thick pieces, lightly pounded with the back of a knife, cut into strips 5 cm long × 1 cm wide)
200 g
Egg white (for marinating)
1
Cilantro (washed, for garnish)
15 g
Walnut meat (blanched in boiling water to remove the skin)
100 g
Scallion segments
5 g
Shaoxing wine (5 g for marinating, 5 g for cooking, 15 g for seasoning)
25 g
MSG
1.5 g
Wet cornstarch
20 g
Fine salt (1 g for marinating, 0.5 g for seasoning)
1.5 g
Rendered lard (about 75 g consumed)
500 g
Instructions
1
Marinate the Chicken Strips
Slice the chicken breast into thick pieces, lightly pound them with the back of a knife, then cut into strips 5 cm long and 1 cm wide. Mix well with 5 g of Shaoxing wine, 1 g of fine salt, the egg white, MSG, and wet cornstarch; set aside to marinate. Soak the walnut meat in boiling water to remove the thin skin, then deep-fry in oil heated to about 125°C (half-hot) until crisp, remove, and set aside.
2
Stir-Fry the Chicken
Heat the wok and add lard. When the oil reaches about 88°C (40% hot), add the chicken strips and gently stir to separate them. When the strips turn jade white, pour them out and drain off the oil.
3
Combine and Plate
Reserve 10 g of oil in the wok, add the scallion segments and stir-fry until fragrant, then remove. Return the chicken strips, splash in 5 g of Shaoxing wine, add 0.5 g of fine salt and a splash of water, then add the walnuts. Toss quickly to combine and immediately transfer to a plate. Garnish both sides with clean cilantro to finish.
