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1 c. walnut halves
1 tsp. beaten egg
1 tsp. oil
1 tsp. cornstarch
6 chicken thighs (1 1/2 lb.),
boned, skinned and cut into
1/2-inch pieces
1/2 c. oil
2 tsp. plum or hoisin sauce
1 (1-inch) piece ginger,
peeled and finely chopped
1 tsp. sugar
1 tsp. soy sauce
1/4 tsp. sesame oil
2 green onions, finely chopped

Pour boiling water over walnuts and let stand 5 minutes.
Drain and pat dry. Combine egg with 1 teaspoon oil and corn-
starch in small bowl. Add chicken pieces and toss gently to
coat them evenly. Heat 1/2 cup oil in wok over medium high
heat until haze forms. Add walnuts and fry until golden about
45 seconds. Remove with slotted spoon and drain on paper
towels. Add chicken to wok and cook until golden, about 3
minutes. Drain well. Pour off all but thin film of oil.
Return pan to heat, add plum or hoisin sauce, ginger, sugar,
soy sauce and sesame oil and stir until combined. Reduce heat
and simmer, stirring constantly until sauce begins to glisten,
about 1 to 2 minutes. Add chicken and walnuts and mix thor-
oughly with sauce. Transfer to heated serving platter and
garnish with chopped green onions.

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