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Chicken, Olive Nuts, and Tangerines


Chicken, Olive Nuts, and Tangerines
1/2 cup vegetable oil
3 ounces olive or pine nuts
1 whole chicken breast, cut into half-inch pieces
1 egg white
1 teaspoon cornstarch
1/2 teaspoon salt
1 Tablespoon Chinese rice wine
1 Tablespoon green peas
3 Tablespoons tangerine segments
1/2 teaspoon dried tangerine skin, soaked for five minutes in warm water, then diced fine
1 Tablespoon cornstarch mixed with one tablespoon of cold water and one teaspoon of sesame oil
1. Heat oil to 250 degrees F and fry the nuts tossing until they start to get color, then drain them onto a paper towel, and leave the remaining oil in the wok.
2. Marinate chicken with egg white, teaspoon of cornstarch, salt, and rice wine for ten to fifteen minutes, then drain, and fry the chicken for two minutes in the oil left over from frying the nuts.
3. Add peas and tangerines and the nuts, stir quickly, then add cornstarch water and stir for about half minute until the sauce thickens and coats the chicken. Then serve.

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