Materials:
350 g (12 oz) chicken breasts, skinned and cut into strips
1 egg white
1/2 teaspoon salt
1 tablespoon white wine
2 tablespoons cornflour
100 g (4 oz) shelled walnuts
300 ml (1/2 pint) vegetable oil
1 teaspoon salt
1 teaspoon freshly ground white pepper


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Preparation time: 15 minutes, plus marinating and soaking
Cooking time: 1-2 minutes


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2. Soak the walnuts in boiling water for 10 minutes, then chop finely, or grind in a mixer.

3. Dip the chicken strips in the chopped walnuts.

4. Heat the oil in a wok until smoking and fry the chicken strips slowly for about 1 minute or until golden brown. remove and drain on papper towels. Serve on a bed of lettuce leaves, with the mixed salt and pepper as a dip.