CHICKEN WITH WALNUTS

1 Cup whole walnut halves

2 Whole chicken breasts, boned and skinned (about 1 pound)

½ Egg white (beat the egg white lightly, then divide in half)

1 Tablespoon cornstarch

Salt to taste

½ Teaspoon sugar

¼ Teaspoon monosodium glutamate

1 Cup peanut, vegetable, or corn oil

3 Thin slices fresh ginger, peeled

4 Cloves garlic, flattened but left whole

8 Pieces hot dried red peppers (optional)

1 Tablespoon dark soy sauce

1 Tablespoon dry sherry or shao hsing wine

1. Aesthetically, both to the palate and to the eye, it is preferable to peel the walnut halves, but it is time-consuming and tedious and rarely done in restaurants. If you want to peel them, place the halves in a bowl and pour boiling water over them to cover. Let stand about 2 minutes, then take out the walnuts one by one and pull of the skin.

2. Cut the chicken breasts into ½-inch cubes. Put the cubes into a mixing bowl and add the egg white, cornstarch, salt, sugar, and monosodium glutamate. Refrigerate for at least ½ hour.

3. In a wok or skillet heat the oil and add the chicken cubes. Cook, stirring, over high heat about 45 seconds, then spoon out the chicken, leaving the oil in the pan. Use a spoon with holes if you have one, but I have melted a plastic utensil doing this.

4. Add the walnut halves and cook, watching carefully and stirring, until they are golden brown. Take care that they do not burn. Drain well into a sieve-lined bowl to catch the drippings, discarding all but 1 tablespoon of oil.

5. Heat the 1 tablespoon of oil in the pan and add the ginger, garlic and hot peppers. Remove and discard the seasonings, but leave the oil.

6. Add the soy sauce and chicken and toss and stir quickly over high heat about 10 seconds.

7. Add the wine and stir over high heat about 10 seconds. Add salt to taste, then spoon the chicken onto half of a serving dish. Spoon the walnuts onto the other half and serve immediately.

YEALD: 3 or 8 servings.