Stir-fried chicken w/almonds and vegetable
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Almond meats |
| 1 | Chicken breast | |
| 1 | cup | Chinese cabbage |
| ½ | cup | Bamboo shoots |
| ½ | cup | Canned mushrooms |
| ¼ | cup | Celery |
| 4 | Water chestnuts | |
| 12 | Snow peas | |
| 3 | slices | Fresh ginger root |
| 2 | teaspoons | Cornstarch |
| ¼ | teaspoon | Sugar |
| 1 | dash | Pepper |
| 2 | tablespoons | Water |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
| 2 | tablespoons | Oil |
| ¼ | teaspoon | Salt |
| 2 | teaspoons | Sherry |
Directions
1. Blanch and toast almonds.
2. Skin and bone chicken; then dice in ½-inch cubes.
3. Dice Chinese cabbage, bamboo shoots, canned mushrooms, celery and water chestuuts. Stem and dice snow peas. Crush ginger root.
4. Blend cornstarch, sugar, pepper and cold water to a paste.
5. Heat oil. Add salt, then ginger root, and stir-fry a few times. Add diced vegetables (except for snow peas) and stir-fry 1 to 2 minutes.
6. Stir in stock and heat quickly. Then cook, covered, 2 minutes over medium heat. Remove vegetables and liquids from pan.
7. Heat remaining oil. Add remaining salt, then chicken, and stir-fry 1 minute. Sprinkle with sherry; stir-fry 1 minute more to blend in.
8. Return vegetables. Add snow peas and stir-fry another ½ minute.
9. Stir in cornstarch paste to thicken; then almonds. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .