• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. Debone chicken and remove the skin. Cut into 2cm cubes and marinate with seasoning (A) for at least 30 minutes.
  2. Heat oil in a wok and scald marinated chicken for less than a minute or until just cooked. Remove and leave aside.
  3. 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.
  4. Heat sesame oil in a wok and fry ginger and garlic until fragrant. Add carrot and water chestnuts. Fry for a while.
  5. Return prefried chicken and celery to the wok. Toss and fry briskly. Splash in wine and mix in sauce (B).
  6. Stir-fry for a while then add walnuts to mix.

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