Chicken With Walnuts In Plum Sauce
|Water||1 Cup (16 tbs) (At Boiling Point)|
|Walnut halves||1 Cup (16 tbs)|
|Egg||1 Tablespoon, beaten|
|Chicken thighs||1 1⁄2 Pound, boned and skinned (About 6 In Number)|
|Oil||1⁄2 Cup (8 tbs)|
|Plum sauce/Hoisin sauce||2 Tablespoon|
|Fresh ginger||1 Inch, peeled and finely chopped,|
|Soy sauce||1 Teaspoon|
|Sesame oil||1⁄4 Teaspoon|
|Green onions||2 , finely chopped (For Garnish)|
Pour boiling water over walnuts and let stand for 5 minutes.
Drain and pat dry.
Combine egg with 1 tablespoon oil and cornstarch in small bowl.
Add chicken pieces and toss gently to coat evenly.
Heat 1/2 cup oil in wok over medium-high heat until haze forms.
Add walnuts and fry until golden, about 45 seconds.
Remove with slotted spoon and drain on paper towels.
Add chicken to wok and cook until golden, about 3 minutes.
Pour off all but thin film of oil.
Return pan to heat, add plum or hoisin sauce, ginger, sugar, soy sauce and sesame oil and stir until combined.
Reduce heat and simmer, stirring constantly, until sauce begins to glisten, about 1 to 2 minutes.
Add chicken and walnuts and mix thoroughly with sauce.