Having tried such a chicken, you understand: the combination of walnuts and chicken meat rules always and everywhere, regardless of the country of origin of the dish.
This is specifically, they say, from Australia. At least the person who was there argued that in Sydney you can taste just such a chicken!
I didn't get to Australia. Maybe someday this happiness will happen. Then I will definitely check. In the meantime - just a recipe for chicken, which all eaters pick up from plates to the last crumb.
And don't be intimidated by the supposedly large number of ingredients and the supposedly complicated process. In fact, everything is much simpler than it seems.
We take:
For the chicken itself -
- A couple of boneless and skinless chicken fillets
- One egg (we only need protein)
- A tablespoon of soy sauce, rice vinegar and starch.
For the vegetable component-
- A couple of bell peppers;
- A piece of ginger about a centimeter;
- An onion (ideally a shallot, but an ordinary non-spicy onion will go);
- A couple of cloves of garlic;
For the sauce-
- A teaspoon of sugar;
- A tablespoon of soy sauce;
- A couple of tablespoons of rice vinegar;
- Chicken broth - take half a glass, and then see how much you need to add
Well, more salt, pepper to taste, oil for deep fat will be needed and, most importantly, three hundred grams of walnuts
How we cook:
Cut the chicken fillet into strips, stir the protein with soy sauce, starch and rice vinegar (remember, spoonful?) And marinate the chicken in this mixture.
We send it to the refrigerator for half an hour.
Until it reaches, cut the onion, three ginger into small cubes, cut the bell pepper into cubes and chop the garlic.
Now we heat the oil for deep fat and send the nuts there first. Fry for one minute, send on a paper towel - drain.
Then we send the chicken deep-fried. And also fry for a minute. We send to towels - to drain.
Now we shave the frying pan, pour a little oil into it and heat it thoroughly. At first, fry the ginger and garlic for about thirty seconds, then send the bell peppers and onions. We fry for two to three minutes. Add chicken, pour a spoonful of axial sauce, two tablespoons of rice vinegar, add chicken broth - we make sure not to make everything too liquid, sugar and salt with pepper. Mix everything, let it stew a little. Five minutes - the chicken will be ready.
Next, fill in the fried nuts. mix and - voila, you can serve.
Bon Appetit!