Ingredients (nutrition)
- 220 g chicken, cut into bite size pieces
- 2 tsp brandy
- 1 1/2 tsp soy sauce
1 tsp corn flour
- 1 pinch salt
- 1 pinch ground black pepper
- 2 tbsp vegetable oil
- 1 clove garlic
- 130 g walnut halves
- 4 sticks sliced celery
- 150 ml chicken stock
- 2 tsp oyster sauce
Preparation (instructions)
- Mix well chicken, brandy, soy sauce, corn flour, salt and pepper. Set aside.
- Heat oil in a wok and stir fry garlic for a minute. Discard the garlic and retain the oil in the wok.
- Cook chicken in heated oil until brown.
- Drain chicken on kitchen paper towel and set aside.
- Add walnuts in wok and cook until lightly brown.
- Stir in celery and toss for 40 seconds.
- Stir in stock and oyster sauce.
- Bring to boil, return chicken to wok and stir well.
- Serve hot with boiled fragrant white rice.
Servings: 4
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