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This makes a delicious entrée or
appetizer.
Walnut Chicken with
Plum Sauce
- 4 boneless chicken breast halves (about
1 1/4 pounds)
- 1 tablespoon sherry
- 1 teaspoon salt
- Freshly ground pepper to taste
- 2 egg whites
- 1/4 cup cornstarch
- 2 to 2 1/2 cups finely chopped walnuts
- Vegetable oil for frying
-
- Plum Sauce:
- 1 cup plum jam
- 2 teaspoons grated lemon peel
- 1 tablespoon lemon juice
- 1 tablespoon seasoned rice vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon anise seeds, crushed
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon hot pepper sauce
- Cut chicken into bite-size pieces; sprinkle
with sherry, salt and pepper. Set aside.
- Beat egg whites at high speed of electric
mixer until foamy. Gradually add cornstarch to egg whites, beating
until stiff peaks form. Gently fold in chicken.
- Roll each chicken piece in chopped walnuts;
fry in 2-inches of hot oil (350°F / 175°C) until golden
brown. Drain on paper towels.
- Serve hot with Plum Sauce.
- For Plum Sauce: Heat plum jam in a small
saucepan over medium heat until melted. Stir in remaining ingredients.
- Bring mixture to a boil; cook 1 minute,
stirring constantly. Make about 1 1/4
cups.
Makes 4 to 6 servings.
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