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Category Main Courses
Name Chicken Walnut
Method Cube the chicken meat, mix with salt, egg white and corn flour. Blanche walnuts by covering with cold water, bring to the boil and then drain. Peel off skin and dry thoroughly. Heat 1/3 of the oil in a shallow pan and fry walnuts carefully remove and drain on absorbent paper. Put remained of oil in pan, sautee chicken, then add mushroom soup. Blend cornflour with stock and add to pan with chicken, stirring constantly until mixture thickens slightly. Mix in walnuts and serve.
Recipe Qty Measure Ingredient
Chicken Walnut 4 cups cooked chicken meat view
Chicken Walnut 1 egg white view
Chicken Walnut 0.50 cup walnuts view
Chicken Walnut 485 grams canned mushroom soup view
Chicken Walnut 0.50 teaspoon salt view
Chicken Walnut 2 tablespoons cornflour view
Chicken Walnut 3 tablespoons polyunsaturated oil view
Chicken Walnut 2 tablespoons chicken stock view