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Walnut chickendochina

Walnut chickendochina


  • 800 g chicken fillets
  • 50 g walnut kernels
  • 50 cl of water
  • 1 teaspoon fresh ginger, grated
  • 2 tbsp. peanut oil
  • 3 tbsp. coconut powder
  • 2 chicken stock cubes
  • 2 tbsp. soy sauce
  • 1 cup dried black mushrooms
  • 1 tablespoon of cornflour diluted in a little water
  • 2 carrots
  • 1 onion, chopped

Serving 6


Rehydrate the black mushrooms in a bowl of hot water. Peel and coarsely grate the carrots.

Cut the chicken fillets into large cubes and fry them in a frying pan with a little oil until golden brown. Add the grated ginger, coconut powder, water, chicken stock cubes and soy sauce. Simmer over low heat for 5 minutes.

Then add the black mushrooms, grated carrots and chopped onion. Continue cooking for 5 minutes and then bind with the cornstarch; mix well. Simmer for 3 minutes.

In the meantime, roast the walnut kernels and add them to the pan just before serving.

This dish is delicious with basmati rice.

Author and photographer: Philippe Barret