Chicken with Walnuts – Tao Ren Ji Ding

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones
• 1 tsp cornstarch e.g. Maizena
• 1 tbsp Arak Masak
• 1 medium-sized garlic clove(s)
• 30 g spring onion(s), only the green part
• 10 g ginger root, fresh or frozen
• 50 g walnut kernels
• 2 tbsp sunflower oil
• 1 tbsp chili oil
• 1 tbsp soy sauce, salty
• 2 tbsp oyster sauce (saus tiram)
• 3 tbsp orange juice
• 1 tbsp Arak Masak
• Salt and pepper, black, freshly ground
• e.g. watermelon(s), for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

an exquisite and spicy side dish from the cuisine of Eastern China

Freeze the fresh chicken breast slightly, let the frozen product thaw. Cut the meat across the grain into approximately 6 mm thick slices. Cut these into approximately 1 cm wide pieces. Mix the meat with cornstarch and rice wine. Trim both ends of the garlic cloves, peel them, and slice or grate them lengthwise into approximately 1 mm thick slices. Cut the slices lengthwise into approximately 1 mm thick strips and chop these crosswise into small cubes. Wash the spring onions and slice them thinly, starting at the top. Wash and peel the fresh ginger. Grate the required amount finely. Weigh the frozen product and thaw it. Halve the walnuts lengthwise. Mix the sauce ingredients. Heat the sunflower oil in a wok. Add the walnuts, stir-fry for 1 minute, then remove from the oil with a slotted spoon. Add the chili oil and chicken to the wok, stir-fry for 2 minutes, then remove from the oil with a slotted spoon. Add the diced garlic, spring onion rings, and ginger to the wok, stir-fry for 1 minute, then deglaze with the sauce and simmer briefly. Add the walnuts and chicken and mix briefly. Divide the dish among the prepared serving plates and serve as a side dish. Enjoy.