Walnut Chicken
A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).
A historical recipe
Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ½ lb. walnut
- a dash of soy bean sauce
- 1 young chicken
Method
- 1 young chicken ½ lb.
- walnut or almond meats ⅓ lb.
- water chestnuts 10 large sized black mushrooms Fry nut meats in oven until slightly brown or crisp.
- Remove meat of chicken from bones and cut into small cubes and fry in hot pan with a little fat.
- Soak mushrooms in warm water and cut into cubes.
- Blanch and cut water chestnuts into cubes, then fry mushrooms and chestnuts in same manner as chicken.
- Add mushrooms and chestnuts to chicken, with a small piece of ginger chopped fine and a dash of soy bean sauce, pepper and salt to taste.
- To this mixture add the browned nut meats stirring the whole thing well.
- Serve hot.