Chinese Chicken And Almonds
From auntybea 15 years agoIngredients
- 4 chicken breasts shopping list
- 1 tsp. salt shopping list
- 1 tbsp. cornstarch shopping list
- 1 egg white shopping list
- 1 1/2 tbsp. dry sherry shopping list
- oil for deep-frying shopping list
- 6 shallots or spring onions shopping list
- 4 oz. mushrooms shopping list
- 1 large carrot shopping list
- 1/2 can bamboo shoots shopping list
- 3 sticks celery shopping list
- 1 tsp. grated green ginger shopping list
- 2 tbsp. oil, extra shopping list
- 2 oz. blanched almonds shopping list
- Sauce: shopping list
- 1 tbsp. cornstarch shopping list
- 1 1/2 cups water shopping list
- 1 tbsp. soya sauce shopping list
- 1 chicken stock cube shopping list
- 1 tbsp. dry sherry shopping list
How to make it
- Sauce:
- Blend cornstarch with water, soya sauce, sherry and crumbled stock cube. Stir over medium heat until sauce boils and thickens.
- Slice mushrooms roughly. Slice celery diagonally. Cut shallots into 1 " pieces. Slice bamboo shoots thinly, cut into 1/2 " strips. Peel and dice carrot.
- Bone chicken breasts, remove skin; cut meat into 1 " pieces, combine with salt, cornstarch, lightly beaten egg white and sherry. Mix well.
- Deep-fry chicken pieces in hot oil until just changing colour, drain well.
- Heat extra oil in pan, add almonds, fry until golden brown. Remove from pan, drain on absorbent paper.
- Add grated ginger and diced carrots to pan, fry gently one minute, add remaining vegetables, saute until tender but still crisp, stirring occasionally, add chicken, heat through. Add sauce, mix through, stir in almonds. Serves 4.
People Who Like This Dish 6
- glbaskin Nowhere, Us
- jenniferbyrdez Kenner, LA
- lilsista72 Forsyth, MT
- crazeecndn Edmonton, CA
- mombthin Monroe, WA
- clbacon Birmingham, AL
- auntybea Vernon, Canada
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments