WALNUT CHICKEN

Ingredients

• 1 whole young chicken (Bone-in whole chicken; you will remove the meat from the bones and cut into small cubes. A young chicken (sometimes called a fryer or broiler) is more tender and ideal here.)
• 0.5 lb (approximately 225g) walnut or almond meats (Use either walnut halves/pieces or whole blanched almonds — whichever you prefer or have available. These are the shelled nut kernels only.)
• 0.333 lb (approximately 150g) water chestnuts (Fresh water chestnuts are ideal, but canned whole water chestnuts (drained) work well. They will be blanched and cut into cubes.)
• 10 whole large dried black mushrooms (These are dried Chinese black mushrooms (also sold as dried shiitake mushrooms). They must be soaked in warm water before use to rehydrate them.)
• 1 small piece fresh ginger (A 'small piece' as called for in the original — roughly a 1-inch (2.5cm) knob. Peel and chop finely before adding.)
• 1 dash soy bean sauce (soy sauce) (A 'dash' as specified in the original recipe — use a small splash, roughly 1 teaspoon, adjusting to your taste. Standard light soy sauce works well.)
• 1 pinch, or to taste pepper (Season to taste as the original recipe instructs. White or black pepper both work.)
• 1 pinch, or to taste salt (Season to taste as the original recipe instructs.)
• 1 small amount fat (for frying) (The original calls for 'a little fat'. Use a neutral cooking oil such as vegetable oil, or lard for a more traditional result. Enough to lightly coat your frying pan.)

Instructions

1. 1Preheat your oven to 180°C (350°F). Spread the walnut or almond meats in a single layer on a baking tray. Place the tray in the preheated oven and toast for 8–10 minutes, checking every few minutes, until the nuts are lightly browned and smell fragrant but are not burnt. Remove from the oven and set aside to cool. They will crisp up further as they cool.
2. 2Place the 10 dried black mushrooms in a bowl and cover completely with warm (not boiling) water. Allow them to soak for at least 20–30 minutes until they are fully softened and plump. Once soaked, lift the mushrooms out of the water (discard or reserve the soaking liquid for another use), squeeze out any excess water gently, then cut off and discard the tough stems. Cut the mushroom caps into small cubes roughly the same size as the chicken pieces you will prepare in the next step. Set aside.
3. 3Using a sharp knife, remove all the meat from the chicken carcass — work around the breast, thighs, legs, and wings. Discard the bones (or keep them for stock). Cut the chicken meat into small, even cubes, roughly 2cm (¾ inch) in size. Try to keep the pieces similar in size so they cook evenly.
4. 4Heat a frying pan or wok over medium-high heat. Add a small amount of fat (just enough to lightly coat the bottom of the pan) and allow it to heat until shimmering. Add the chicken cubes in a single layer — do not overcrowd the pan; work in batches if needed. Fry, turning occasionally, until the chicken is golden brown on the outside and cooked through (no pink remaining inside), about 5–7 minutes. Remove the cooked chicken from the pan and set aside, leaving the pan on the heat.
5. 5If using fresh water chestnuts, peel them with a small knife. If using canned, drain and rinse them. Bring a small pot of water to a boil, add the water chestnuts, and blanch for 2 minutes. Drain them, then cut into small cubes roughly the same size as the chicken pieces. Set aside.
6. 6Using the same pan you used for the chicken (add a tiny extra splash of fat if the pan looks dry), fry the soaked and cubed mushrooms and the blanched water chestnut cubes over medium-high heat in the same manner as the chicken — stirring and tossing until lightly coloured and heated through, about 3–4 minutes. Remove from heat.
7. 7Return the fried chicken cubes to the pan with the mushrooms and water chestnuts. Add the finely chopped ginger and a dash of soy sauce. Season with pepper and salt to taste. Stir everything together well over medium heat for 1–2 minutes so the flavours combine and everything is heated through.
8. 8Add the toasted walnut or almond meats to the pan. Stir the entire mixture together well so the nuts are evenly distributed throughout. Serve immediately while hot.