A succulent and tasty dish to be served as a first course or as part of a Chinese meal, Ho Tao Chi Tin (hoh tow gee ding) takes only minutes to prepare.
1 lb. chicken breasts
1 teaspoon salt
1 tablespoon cornflour
1 egg white, lightly beaten
3 fl. oz. vegetable oil
8 oz. shelled walnuts, halved
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoons dry sherry
With a sharp knife, remove the skin and bones from the chicken breasts. Cut the meat into J-inch cubes. Discard the skin and bones.
In a shallow bowl or on a plate, mix together the salt and cornflour . Roll the chicken cubes in the mixture to coat them on all sides. Add the egg white and toss the chicken cubes with a fork or spoon.
In a large frying-pan, heat the oil over moderately high heat. When it is hot, add the chicken cubes and, stirring constantly, fry them for 2 minutes. With a slotted spoon, remove the chicken cubes from the pan and set them aside. Keep warm.
Pour off all but about
1 tablespoon of oil from the pan. Add the walnuts and reduce the heat to moderate. Fry the walnuts, stirring constantly, for
1 minute. Return the chicken cubes to the pan and continue to stir-fry for
Sprinkle over the sugar, soy sauce and sherry and stir-fry for 1 ½ minutes longer.
Remove the pan from the heat and turn the mixture into a warmed serving dish. Serve immediately.