[Serves 4 to 6]
3 Tbsp vegetable oil (I would use coconut oil, fat reserved from other cooking, or walnut oil)
1/2 cup walnut halves
OR any broken walnut pieces
Heat a wok over high heat. Add oil. Immediately add walnuts. Stir and fry 1 to 2 minutes utnil light golden brown. Remove from Wok. Set aside for later use.
1/2 chicken, cut into bite-sized pieces [yes, that's half a chicken. In my book there's a nice diagram for cutting the chicken into bite-sized pieces. Feasters must pick the bones out? I just dice boneless, skinless chicken pieces ~dhm]
2 Tbsp arrowroot starch
Lightly dust chicken pieces with arrowroot. Add to wok. Stir and fry 3 to 5 minutes until golden brown.
1 green onion, chopped
2 thin slices fresh ginger root, minced
Add to chicken. Stir and fry 1 minute until well mixed with chicken and green onions and ginger are tender.
Sauce:
1/2 cup chicken stock
2 Tbsp soy sauce
1 Tbsp sake
OR dry sherry
OR rice vinegar
2 tsp mild honey
1/2 tsp sea salt
Add to chicken. Bring to a boil. Reduce heat to medium. Cover. Simmer 20 to 30 minutes until chicken is tender and sauce thickens. Add fried walnuts. Mix well. Heat 1 to 2 minutes. Serve hot. An excellent hot-pungent course feast dish. Good cold, mixed with salad greens for lunch.
From The Thursday night feast and good plain meals cookbook: Natural foods of the Eastern Hemisphere, China, Japan, Indonesia, India, the Middle East
Vegetarian alternatives are always provided for meat dishes. Ingredients are generally easy to find
There is a great review of The Thursday Night Feast Cookbook here.
Linked at Real Food Wednesdays
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