2 tbsp oil
1 tbsp cornflour
½ cup light soy sauce
3lb 5oz | 1.5 kg whole chicken cut into small pieces*
2 tbsp crushed garlic
about 1″ | 2.5cm piece of ginger
50g walnuts
50g pine nuts
¼ cup sherry
1 onion cut in half and sliced

* You could substitute with chicken thigh or breast fillets or chicken pieces but the pieces should be cut small.

Make a marinade with the 2 tbsp oil, cornflour and light soy sauce.

Marinate the chicken and leave for at least an hour.

In a little oil fry the onion, garlic and ginger for about 2 mins., then add the chicken and fry until it is well browned.

Add the sherry and let simmer until the chicken is soft and almost cooked.

Add the walnuts and pine nuts and cook for a couple of minutes until the chicken is done.

If the sauce is too thick add a little water.

1 cup chicken fillet, diced
1 cup walnut meat (peeled)
1 tbsp cornstarch
1 egg white
4 tbsp stock
½ tsp salt
fat for frying

Blend the cornstarch and salt in a little water and mix thoroughly with the chicken. Fry for 1 minute in deep fat, then drain.

Fry the walnuts for 2 minutes or till light brown.

Blend the chicken meat and walnuts in 1 tablespoon oil, add seasoned stock then cook for ½ minute.

Serve hot.

11oz | 300g chicken thigh fillets
1 tsp cornstarch
2 cloves garlic
¾” | 2 cm knob of ginger, finely chopped
2 spring onions
4oz 100g walnuts, cut in pieces
2 tbsp white wine

Debone the chicken, cut into pieces and marinade with a little oil, cornstarch and soy sauce.

Fry garlic and ginger in oil or fat until golden brown, then add the chicken and fry for only a short time otherwise the meat will become hard.

Add the walnuts and wine.