by Gordon Hamilton

Created on: July 03, 2007

This recipe literally came to me in a flash of inspiration earlier today when I was pondering methods of preventing the cut apples from oxidising and turning brown by means other than bitter, citric acid (eg, lemon juice) or oil - then I remembered the remains of a bottle of Calvados in one of my kitchen cupboards! I quickly made for my local supermarket to obtain what else I needed and I can assure you, this is delicious - I have only ten minutes ago finished sampling it!

2 chicken breast fillets (chopped in to approximately 1 inch cubes)
1 Granny Smith apple (cored but unpeeled - the vast majority of the vitamins are in the skin! - and chopped in to one inch cubes)
1 tbsp Calvados (apple brandy)
1 tbsp raisins or sultanas
1 tbsp of cashew nuts (unsalted)
1 small stick of celery (chopped in to one inch pieces)
1 large, free range, organic egg white
2 tsp of cornflour
Pinch of salt
1 tbsp of sunflower oil for stir-frying

In to a large glass mixing bowl, place your raisins/sultanas, apple chunks and brandy. Stir very well, ensuring all the apple pieces are thoroughly coated. Cover with clingfilm and refrigerate. In another glass bowl, mix your egg white, cornflour and salt in to a smooth paste and add the chicken pieces, stirring thoroughly. Cover with clingfilm and refrigerate for half an hour. This is a process known as "velveting" the chicken and helps to both protect it during the intense heat of the frying process and ensure it is ultimately as tender and juicy as possible.

Remove your chicken bowl from the refrigerator and drain well in a colander, stirring to ensure you drain off as much of the liquid residue as is at all possible. Put your wok on at the highest possible heat until it is "smoking" hot then add your sunflower oil. It is a good idea to open a window or the door at this stage in a domestic kitchen! Stir fry your chicken for 2 or 3 minutes until it is golden brown and thoroughly cooked. Remove it from the wok on to a plate with a slotted spoon, cover and leave it for a half hour to cool.

Take the apple and raisin bowl from the refrigerator and add the cashew nuts, celery and cooled chicken and stir well. The salad is now ready to serve.

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