Chinese Almond Chicken (Gbgh75a)
chicken, chinese, dish, main
3 lb chicken*
1/3 cup fresh mushrooms**
3 tablespoon soy sauce
1/2 cup bamboo shoots -- cut diag
3/4 teaspoon salt
1/2 cup celery -- cur diag cut
1 tablespoon cornstarch
1/4 cup onion -- cut in thin strips
2 tablespoon sherry
10 water chestnuts -- thin
1 sliced
1 cup blanched almonds or walnuts
1/3 cup chicken stock
2 cup peanut oil
*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4 oz. can, drained. You can use deboned and skinned chicken breasts) >> Remove both light and dark meat from bones; cut in shreds. Smear with a mixture of soy sauce, salt, cornstarch and Sherry; set aside. Fry almonds or walnuts until golden in 1 1/2 cups hot oil. Pour off oil; drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil. Saute vegetables for 1 minute; drain off oil and set aside. Heat 4 tablespoons oil; saute chicken for 1 minute. Mix in vegetables and stock; simmer 1 minute. Add almonds or >> walnuts. Serve with rice. Serves 4 to 6 people. FROM: DORIS HILL (GBGH75A) Converted by MMCONV vers. 1.00
Yield: 4 servings