Every week, I have to come to the last nut delicacy. This time, I choose the 'hooray' walnut. Walnut kernel is delicate texture, which is often called "meat" by common people. The medicinal value of walnut is mainly concentrated in kernel. In the early stage of growth, walnut kernel is snot like, and then gradually plump. After ripening, it becomes crispy and fragrant, with a sense of filling teeth in the mouth. Walnut kernel contains a lot of oil, which will further reflect its nutritional value when it is wiped on the inner wall of the frying pan. Chicken is the best way to match walnuts in autumn.
1. Remove the chicken bones and cut into small pieces. Add some soy sauce or salt, starch and chicken essence and marinate for 15 minutes. Cut the chili into small pieces. Break the walnuts into small pieces for use.
2. Add a little olive oil in the wok, add the red pepper and stir fry it until fragrant. Stir fry the diced chicken over low heat to make it discolored. Add 1 teaspoon of chili oil. Stir in the pepper and stir it for a while. Stir in the walnuts and turn off the heat.
3. Pour the diced chicken mixed with walnuts into the oven, preheat the oven to 230 degrees, and then the middle layer for 15 minutes.