ice before starting the Walnut Chicken!
Cut chicken into half-inch pieces
Cut the chicken breasts into slivers (1 inch
Cut chicken into 1 1/2-inch squares.
Mix cornstarch, pepper, sugar, 1 tablespoon soy sauce and 2 tablespoons oil.
Add chicken; stir to coat evenly.
Saute nuts until golden in 1 tablespoon oil. Sprinkle with 1 teaspoon salt.
Heat remaining oil.
Add chicken mixture; stir-fry for 2 minutes.
Add ham.
Stir in remaining soy sauce and broth, scraping up brown bits from bottom of pan.
Cook 1 minute longer.
Serve over rice.
Mix chicken, buttermilik and 3 packets of NOH Chinese Roast Chicken seasoning.
Mix well and allow to marinate overnight if possible.
When ready to cook, heat oil.
Scramble 4 eggs in a bow and add 1/2 cup of milk. Set aside.
Sift flour with 4 tablespoons of NOH Chinese roast chicken seasoning.
Dredge chicken pieces in flour, then egg, then flour again.
Allow dredged pieces to sit for 15 minutes before frying.
Fry chicken pieces for about 15-20 or until juices run clear.
In skillet, toast walnuts in hot oil, stirring constantly. Remove nuts to paper towel.
Put chicken into skillet.
Sprinkle with salt.
Cook, stirring frequently, 5 to 10 minutes or until slightly tender.
Combine cornstarch, sugar, soy sauce and cooking sherry;
add remaining chicken broth.
Pour over vegetables in skillet.
Cook and stir until sauce thickens.
Add chicken, bamboo shoots, water chestnuts and walnuts.
Heat through.
Serves 4 to 6.
Cut chicken breasts into uniform squares about 1 1/2-inches thick.
Mix cornstarch, sugar, salt, 1 tablespoon soy sauce and 2 tablespoons oil.
Add chicken and stir to coat evenly.
Saute walnuts in 1 tablespoon oil until golden.
Sprinkle with salt. Heat remaining oil.
Add chicken mixture and stir-fry for 2 minutes.
Add ham and walnuts and stir-fry about 5 minutes.
Stir in remaining soy sauce and broth, scraping up brown bits from bottom of pan; cook for one minute longer.
Makes 6 servings.
Skin and bone chicken; cut into 1-inch pieces.
Heat oil; saute walnuts 2 minutes.
Remove from pan.
Add chicken and stir-fry 2 minutes.
Add ham and walnuts; stir-fry 5 minutes. Stir in soy sauce, salt, pepper, sugar and chicken broth; cook 2 minutes.
Mix cornstarch with 1 tablespoon of water and stir into mixture to slightly thicken.
Serve over cooked rice.
Makes 4 to 6 servings.
Heat oil in skillet.
Add walnuts, stirring constantly until toasted.
Remove nuts and drain on paper towels.
Put chicken in hot oil; sprinkle with salt.
Cook on high heat until no pink remains.
Remove.
Add onion, celery and 1/2 cup chicken broth; cook 5 minutes or until tender.
Mix together cornstarch, water and egg white.
Add chicken and toss until thoroughly coated.
br>Frost with the Chocolate Walnut Buttercream (recipe follows).
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Preheat the oven to 425\u00b0F.
Cut wings into three pieces at joints; discard tips. Combine oil, sauces and five-spice in large bowl. Add chicken; toss chicken to coat all over. Cover; refrigerate 3 hours or overnight.
Place chicken, in single layer, on oiled wire rack set inside large shallow baking dish. Brush remaining marinade over chicken.
Roast chicken about 30 mins or until chicken is well browned and cooked through.
ll marinade ingredients together, except chicken, to a food processor and
arge bowl, coat the diced chicken evenly and powder it with
Pat chicken pieces dry with paper towels.
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
Chicken:.
In a bowl mix
Cut the chicken into chunks and brown.
Crush the noodles and brown them in butter until they are toasted.
Sprinkle Ramen seasoning that comes with the noodles onto the noodles.
Shred the cabbages.
Thinly dice the onions and celery.
Toss all the ingredients together.
Just at time to serve, pour the dressing over.
and Duck sauce.
Place chicken inside large bowl and rub