This recipe is adapted from The Healing Cuisine of China.
- 2 egg whites
- 4 teaspoons of arrowroot powder
- 3 chicken breasts
- 1/2 cup of crispy walnuts
- several tablespoons of fat skimmings from making chicken stock
- 1 tablespoon of sesame oil
- 8 shiitake mushrooms sliced
- 2 teaspoons of minced fresh ginger
- 5 scallions chopped
- 2 teaspoons soy sauce
- 2 teaspoons of rice wine
- 1 tablespoon of arrowroot powder
- 1/4 cup of chicken stock
- 1 teaspoon of salt (may need a little more)
Soak raw walnuts overnight in salt water. Dry in a dehydrator or in the oven till crispy.
Wisk the egg whites and arrowroot. Slice the chicken thinly and coat well with the egg white mixture. Leave it in a bowl to marinate for at least 20 minutes.
Wisk the soy sauce, wine, stock, salt, and arrowroot to make a sauce.
Heat the chicken fat and sesame oil on medium high until hot. Stir-fry the mushrooms, ginger, and scallions for 30 second and then add the chicken with marinade. Continue stirring until chicken is white. Make a well in the center and pour in the sauce. Continue stirring for 3 more minutes. Add the walnuts and stir for 30 seconds.
Serve with brown rice.
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