Seen Goo Gailau To Yan

Ingredients

• Servings: 4
• 2 whole chicken breasts
• 3 teaspoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon chinese five spice powder
• 6 spring onions
• 1 (15 ounce) can straw mushrooms
• 1 can bamboo shoot
• to taste oil (for deep frying)
• 1 cup walnuts or 1 cup blanched almond, peeled
• 1/2 cup stock
• 1 teaspoon light soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon water, cold

Recipe

• 1 remove skin from chicken breasts and with a sharp knife cut flesh from bones.
• 2 skin and bones can be simmered in a little water and used for stock.
• 3 cut chicken meat into small dice. combine corn starch, salt and five spice powder and sprinkle over chicken.
• 4 toss to coat. cut spring onions into bite-sized lengths.
• 5 drain straw mushrooms and cut each mushroom in half.
• 6 dice bamboo shoot. heat oil and deep fry walnuts or almonds until golden.
• 7 drain and set aside. fry chicken pieces, a third at a time, in deep oil over high heat just until they change colour.
• 8 this takes about 1 minute for each lot. as they are fried, lift them out with a slotted spoon and drain on absorbent paper.
• 9 pour off all but 2 tbsp. oil.
• 10 add vegetables to pan and stir fry over high heat for 1 minute. add stock.
• 11 mix soy and extra corn starch with cold water, add to pan, stir until it thickens.
• 12 add chicken pieces and heat through.
• 13 turn off heat, stir in nuts and serve immediately over rice or noodles.