Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine paprika, celery salt and ginger and rub over chicken. heat oil in a large skillet over medium-high heat. brown chicken lightly. remove from pan and set aside. add sherry, black bean garlic sauce, soy sauce, garlic, mustard and chili garlic sauce to pan. mix well and bring to a boil over medium high heat, stirring to blend. reduce heat and add onion, pepper, mushrooms and 1/4 cup walnuts. return chicken to pan. cover and cook on low for 1 hour, or until chicken is tender and vegetables are cooked. combine water and cornstarch. stir cornstarch mixture into pan. increase heat to high and bring to a boil. reduce heat to medium and cook, stirring, until sauce is shiny and slightly thickened. stir in remaining walnuts and serve.

Target recipe: bring water to boil, then add chicken breast, ginger, scallion and salt. boil 15 minutes. remove to bowl. debone chicken while warm. remove ginger and scallion and discard. place chicken and its stock in container. add sherry. cover and refrigerate 1-5 days. when ready to serve, cut chicken into 1-inch pieces. arrange on platter. pour jellied liquid over chicken and decorate with cilantro. serve cold.