Here is another recipe from Joyce.

This is a court dish with a delicate, subtle flavor. It is easy to make except for the candied walnuts. These need to be blanched and peeled, soaked in sugar syrup and then deep-fried. When perfectly done they have a thin coating of caramelized sugar on the outside. They are quite time consuming to make but in Taiwan we could buy them already blanched. I find the honey-roasted cashews an acceptable substitute, though the walnuts are better

Ingredients:
1-1/2 pounds boneless skinless chicken breast

Marinade:
1 small egg
1 Tbs. soy sauce
1 Tbs. cornstarch

Vegetables:
2 green bell peppers
2 hot red peppers
1 large green onion
2 thick slices of ginger the size of a quarter

Sauce:
2 Tbs. soy sauce
1 Tbs. vinegar
1 Tbs. rice wine
2 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. sesame oil

3 cups oil for frying
2/3 cup crispy walnuts


1. Cut the chicken breast into 1 inch cubes.

2. Mix the egg, 1/2 tablespoon of soy and 1 tablespoon cornstarch to make a marinade. Add the chicken and stir well.

3. Cut the green peppers in 1 inch squares. Cut the hot red peppers in quarter inch squares. Cut the green onion in half lengthwise and cut in half inch pieces. Place the vegetables in separate piles on a dinner plate.

4. Combine the sauce ingredients in a small bowl.

5. Heat 3 cups of oil to 380 degrees or until a piece of the chicken sizzles when dropped in. Stir the marinating chicken. Drop in all at once and stir to separate the pieces. Fry for only 1 minute and remove to a platter.

6. Heat a clean wok until very hot (do the hand test). Add a splash of oil (about 2 tablespoons). Add the ginger and brown it. Add the green pepper and stir fry until it changes to a blue-green color. Add the red pepper and green onion and stir for 30 seconds. Return the meat to the pan.

7. Stir the sauce mixture until smooth. Add to the wok and toss well. The sauce should make a glaze that just barely coats the meat and vegetables.

8. Put on a platter and top with the crispy walnuts. Serve with rice.


Crispy Walnuts

These walnuts are served as a separate course at 28 course banquets. A platter would be heaped high representing hours of hand work. When you make them, keep them under lock and key. Everyone in the house will be tempted to pilfer.

Makes 1 cup

Ingredients:
1 cup walnut halves
1/2 cup sugar
1/2 cup water
1 Tbs. granulated white sugar

1. Blanch the walnuts in boiling water. Leave the nuts in the water and as soon as they are cool enough begin peeling off the skin. The tip of a small paring knife may be helpful.

2. Place the peeled nuts in a saucepan with the sugar and water and boil for 10 minutes. Let sit for 2 hours or longer. Drain well. Put 1 inch of fresh oil in a small heavy skillet over medium heat. While the oil is still tepid, add the walnuts and cook slowly, stirring frequently. Do not leave the stove!! When the walnuts are golden remove to a plate. While still very hot, sprinkle a tablespoon of granulated sugar over them.