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.

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