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Chicken With Walnuts

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CATEGORY CUISINE TAG YIELD
Meats, Grains Chicago Poultry 4 Servings

INGREDIENTS

1 Chicken breast, skinned
and boned
1/2 t Salt
1 t Sugar
2 T Cornstarch
3 T Soy sauce
4 Dried Black mushrooms
1 c Shelled walnuts
2 c Peanut oil
3 Cloves garlic, minced
3 Stalks celery, sliced
1 Onion, sliced
1 c Sliced bamboo shoots
1/4 c Chicken stock

INSTRUCTIONS

Shred the chicken meat. Combine the salt, sugar, cornstarch, and soy
sauce. Marinate the chicken meat in this mixture for 20 minutes. Soak
the dried mushrooms in warm water for 15 minutes. Drain, trim off the
tough ends and thinly slice the mushrooms. Place the walnuts in a
small pan. Cover with cold water, bring to a boil, and continue
boiling 3 minutes. Drain. Heat the oil to 375 F in a wok or heavy
skillet. Deep-fry the walnuts until lightly browned. Drain on paper
toweling. Remove all but 3 tablespoons of the oil. Add the garlic and
stir-fry until lightly browned. Add the marinated chicken meat and
stir-fry until opaque, about 1 minute. Add the celery, onion, bamboo
shoots, and mushrooms. Stir-fry until tender-crisp, about 2 minutes.
Stir in the chicken stock. Cook until sauce thickens slightly. Remove
to a large platter. Garnish with browned walnuts.  PINE YARD  CHURCH
STREET, CHICAGO  WINE: CHENIN BLANC  From the <Micro Cookbook
Collection of Chinese Recipes>.  Downloaded  from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1207
Calories From Fat: 1118
Total Fat: 127.5g
Cholesterol: <1mg
Sodium: 744.2mg
Potassium: 344.3mg
Carbohydrates: 16.6g
Fiber: 3.8g
Sugar: 5.1g
Protein: 6.8g


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