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Chicken With Macadamia Nuts

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“From the Executive Chef Cheung Kam Chuen, The Regent Hong Kong.”

Ingredients Nutrition


  1. Marinate the chicken in the egg white while you parboil the vegetables.
  2. Bring the water to a boil and add the carrots.
  3. Cover and bring the water back to a boil and cook for a minute.
  4. Add the asparagus and boil for another minute.
  5. Drain the vegetables, cool them in cold water and set aside.
  6. In a wok or large skillet, heat the vegetable oil.
  7. When very hot, add the chicken and stir-fry over high heat for 1 minute or until the chicken is opaque.
  8. Add the garlic, carrots and asparagus and continue to stir-fry for 1 minute more to heat the vegetables through and finish cooking the chicken.
  9. Add the scallions, macadamia nuts and hoisin sauce and stir-fry for 30 seconds.
  10. Add the dissolved cornstarch and simmer for 30 seconds.
  11. Season with salt to taste.

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