Hoisin chicken with mushrooms and walnuts

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This recipe needs advance preparation!

Hoisin chicken with mushrooms and walnuts
Hoisin chicken with mushrooms and walnuts

Random recipe review



..superb taste, especially with extra chillies 🌢🌢🌢

The Judge
Servings:Serves 2
Calories per serving:811
Ready in:55 minutes
Prep. time:40 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:31st October 2012

Hoisin sauce is the distinctively flavoured brown sauce that is usually served with crispy duck pancakes. It is available from all supermarkets and turns this simple dish into a very special meal.


Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe


  1. Whisk the egg-white, cornflour and sherry in a bowl
  2. Chop the chicken into thin, bite-sized pieces and add to the bowl, mix well and leave to marinade for 30 minutes or more.
  3. Heat half of the oil in a wok until almost smoking and add the chicken, jiggle the wok a little to prevent the chicken sticking, but turn as little as possible. Stir-fry for 4 or 5 minutes or until the chicken is almost cooked.
  4. Add the remaining oil, throw in the ginger, garlic and half of the spring onions and stir-fry until the garlic starts to colour a little.
  5. Add the mushrooms and walnuts and stir fry until the mushrooms wilt a little.
  6. Pour the hoisin sauce over the chicken and heat until the hoisin sauce starts to bubble.
  7. Serve immediately and sprinkle with the remaining spring onions.

Serving suggestions

Nice with plain boiled rice or noodles.


See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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