John Myers
Contents
show
Chicken with Walnuts – Tao Ren Ji Ding
The perfect chicken with walnuts – tao ren ji ding recipe with a picture and simple step-by-step instructions.
For the sauce:
- 1 tbsp Corn starch, (e.g. Maizena)
- 1 tbsp Rice Wine, (Arak Masak)
- 1 small Clove of garlic, fresh
- 30 g Spring onion, fresh, just the green
- 10 g Ginger, fresh or frozen
- 50 g Walnut kernels
- 2 tbsp Sunflower oil
- 1 tbsp Chili oil
- 1 tbsp Soy sauce, light
- 2 tbsp Oyster sauce, (Saus Tiram)
- 3 tbsp Orange juice
- 1 tbsp Rice Wine, (Arak Masak)
To garnish:
- Watermelon, red
- Freeze the fresh chicken breast a little, let frozen food thaw. Cut across the grain into approx. 6mm thick slices. Cut this into pieces approx. 1 cm wide. Mix with the corn starch and rice wine.
- Cap the garlic cloves at both ends, peel them and cut or slice lengthways into approx. 1mm thick slices. Cut the slices lengthways into approx. 1mm thick strips and cut them crosswise into cubes. Wash the spring onions and cut into thin rolls from above. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods. Halve half walnuts lengthways.
- Mix the ingredients for the sauce together.
- Heat the sunflower oil in the wok, add the walnuts and stir-fry for 1 minute. Remove from the oil with a slotted spoon. Add the chilli oil and chicken and stir-fry for 2 minutes. Remove from the oil with a slotted spoon. Put the garlic cubes together with the spring onion rings and the ginger in the wok and stir-fry for 1 minute. Deglaze with the sauce and let it boil briefly.
- Add walnuts and chicken, mix briefly and distribute on the prepared serving plates, serve as a side dish and enjoy.
Facebook Comments