Recipe Ingredient
- 1 chicken whole leg
- Oil for deep-frying
- 70g celery, sliced
- 50g carrot, diced
- 3 water chestnuts, diced
- 75g walnuts
- 3 slices ginger
- 1 tsp chopped garlic
- 1 tbsp sesame oil
- 1 tbsp Shao Hsing Hua Tiau wine
- Seasoning (A)
- 1 tsp light soy sauce
- 1/8 tsp salt
- ½ tsp ginger juice
- 1 tbsp evaporated milk
- 1 tbsp cornflour
- Sauce (B)
- 1 tsp sweet bean paste (teem meen cheong)
- ½ tsp sugar
- ¼ tsp salt
- ½ tsp chicken stock granules
- 1/8 tsp pepper
- 50ml water
Instructions
- Debone chicken and remove the skin. Cut into 2cm cubes and marinate with seasoning (A) for at least 30 minutes.
- Heat oil in a wok and scald marinated chicken for less than a minute or until just cooked. Remove and leave aside.
- Put walnuts into a saucepan of boiling water. Boil for 3-4 minutes. Remove, drain in a colander. Deep-fry in hot oil for a minute or until lightly golden. Drain from oil and put aside.
- Heat sesame oil in a wok and fry ginger and garlic until fragrant. Add carrot and water chestnuts. Fry for a while.
- Return prefried chicken and celery to the wok. Toss and fry briskly. Splash in wine and mix in sauce (B).
- Stir-fry for a while then add walnuts to mix.
