Originally posted on September 13, 2007, as part of the lead-up to the recipe of the week from The Diner's Club Cookbook.
It reads yummy, and very simple.
To serve 4-6:
2 cups walnut halves
1 1/2 cups peanut or salad oil
1 tbs cornstarch
2 tbs water
2 tsp soy sauce
3 raw chicken breasts, cut into 3/4-inch cubes
1/2 cup chicken broth
2 tsp salt
2 tsp Accent (MSG) [allergy sufferers should leave this out]
Fry the walnuts in hot oil until their colour just begins to change, but do not let them brown. Drain, reserve the oil.
Mix together the cornstarch, water and soy.
Place 3 tbs of the hot oil in a skillet and sautée the chicken until browned. Add the broth, cover and cook over high heat for 5 minutes. Stir in the salt, Accent and cornstarch mixture until thickened and add the walnuts. Serve immediately, with rice.
From Kan's Chinese Restaurant, San Francisco, California.
Edit, September 26, 2007:
I made this dish for dinner tonight, using chicken wings instead of breasts, but otherwise unchanged except I made only half a recipe. It is mild and all right to eat - just a little too salty for my taste - but nothing special, and I don’t think I will make it again. With the combination of MSG, soy sauce and all that salt, I can only imagine my blood pressure must be rather high right now.