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Recipe of Chicken with Walnuts from India
Recipe

Chicken with Walnuts from India

25 mins
Low
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This spicy chicken dish with walnuts from India is typical of China and can be served with white rice or with noodles.

Ingredients

3 portions
  • 1/2 kilos chicken breast
  • 1 ginger
  • 1/2 teaspoons salt
  • 1/4 teaspoons black pepper
  • 1 teaspoon sherry
  • 1 teaspoon sesame oil
  • 2 egg whites
  • 2 teaspoons cornstarch
  • 4 cambray onion
  • 4 tablespoons peanut oil
  • 5 hot chili peppers
  • 3/4 cups cashews
  • 2 teaspoons cornstarch, for the sauce
  • 2 teaspoons sherry, or rice wine (for the sauce)
  • 2 tablespoons soy sauce, (for the sauce)
  • 1 teaspoon vinegar, (for the sauce)
  • 1 tablespoon sugar, or 2 if necessary
  • 2 teaspoons sesame oil
  • 1 1/4 cups chicken soup

Preparation

Cut the chicken into pieces of a couple of centimeters and put them in a bowl. Roll 1/3 of the ginger over the chicken and add salt, pepper, rice wine or sherry, and sesame oil.
Beat egg whites briefly and mix with chicken and cornstarch. Cover the chicken bowl and reserve.
Grate the rest of the ginger. Cut the onion of chambray in pieces of 6 centimeters in length.
Prepare the sauce: mix the cornstarch, 1 tablespoon cold water, the rice or sherry wine, the soy sauce, the vinegar, the sugar, the sesame oil, and the chicken stock in a small bowl. Reserve.
Heat oil in a deep frying pan or wok over medium heat. Add the dried chiles and cook until they begin to darken. Raise the heat and continue cooking them (moving) until they are almost black.
Add the chicken until it turns white, then the grated ginger, the chamomile onion, the walnuts and the sauce that was prepared.
Move the ingredients in the pan until the sauce has thickened, about 3-4 minutes.

TIPS

To make it easier to grate the ginger, put it in the freezer and peel it frozen. It will be much easier to grate and peel it.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
175.2
kcal
8.76%
Carbohydrate, by difference
6.8
g
2.27%
Protein
14.3
g
28.6%
Total lipid (fat)
10.4
g
16%
100
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Provided by USDA
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