"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chinese Walnut Chicken Recipe

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This recipe for Chinese Walnut Chicken, by , is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Yaras


1 medium sliced onion
1 green pepper, cut into strips
3 tablespoons butter, melted
2 or 3 cups coarsely chopped cooked chicken
pound mushrooms, sliced
1 cup sliced celery
2 tablespoons cornstarch
2 cups cold chicken broth
cup dry white wine
3 tablespoons soy sauce
Dash white pepper
1 cup toasted walnut halves

Cook onion and pepper in the butter for 2 to 3 minutes. Add the chicken and cook for 10 minutes, then add celery and mushrooms. Mix together the cornstarch with cup broth. Add the rest of the broth and wine to the chicken and when this is hot, stir in the cornstarch mixture. Cook, stirring gently until the sauce is bubbling hot and clear.

Add the white pepper and soy sauce. Cook slowly for about 5 minutes, until slightly thickened. Stir in the walnuts and serve with hot steamed rice.




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