Ingredients
-
1
-
1
-
4
-
2
-
2
-
1/3
-
1
-
4
-
1
-
3
-
-
-
-
-
Directions
Chicken With Macadamia Nuts, From the Executive Chef Cheung Kam Chuen, The Regent Hong Kong., From the Executive Chef Cheung Kam Chuen, The Regent Hong Kong.
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Steps
|
1
Done
|
Marinate the Chicken in the Egg White While You Parboil the Vegetables. |
|
2
Done
|
Bring the Water to a Boil and Add the Carrots. |
|
3
Done
|
Cover and Bring the Water Back to a Boil and Cook For a Minute. |
|
4
Done
|
Add the Asparagus and Boil For Another Minute. |
|
5
Done
|
Drain the Vegetables, Cool Them in Cold Water and Set Aside. |
|
6
Done
|
in a Wok or Large Skillet, Heat the Vegetable Oil. |
|
7
Done
|
When Very Hot, Add the Chicken and Stir-Fry Over High Heat For 1 Minute or Until the Chicken Is Opaque. |
|
8
Done
|
Add the Garlic, Carrots and Asparagus and Continue to Stir-Fry For 1 Minute More to Heat the Vegetables Through and Finish Cooking the Chicken. |
|
9
Done
|
Add the Scallions, Macadamia Nuts and Hoisin Sauce and Stir-Fry For 30 Seconds. |
|
10
Done
|
Add the Dissolved Cornstarch and Simmer For 30 Seconds. |
