Side Pannel
Chicken Almond Ding
Chicken Almond Ding
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Poultry
Ingredients List
- 1/2 lb Raw chicken, cut into 2/3"
- -cubes
- 1 Egg white
- 1 tb Cornstarch
- 1 tb Soy sauce
- 3 tb Peanut oil, divided
- Several dashes garlic salt
- 1 ds Ground ginger
- 5 tb Diced celery
- 2 tb Chopped onions
- 2 tb Diced green pepper
- 1/4 c Chopped carrots
- 1/2 c Sliced fresh mushrooms
- 1/2 c Sliced water chestnuts
- 1/2 c Diced bamboo shoots
Directions
SAUCE
2 tb Dry white wine
2 ts Soy sauce
1/2 ts Sugar
1/2 ts Salt
1/4 ts Sesame oil
1/4 ts White pepper
Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce for
30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300 degrees
and stir-fry chicken pieces rapidly for about 1 minute,or until chicken
loses pink color. Remove from pan and drain on paper toweling. In same pan,
heat 2 tablespoons oil until hot; sprinkle with garlic salt and dash of
ginger. Immediately add remaining diced vegetables and stir-fry for 10 to
20 seconds. Return chicken to mixture. Add 2 tablespoons dry white wine and
the sauce ingredients. Cook until done, about 6 minutes. Add a little
cornstarch mixed with water to thicken if necessary.
2 tb Dry white wine
2 ts Soy sauce
1/2 ts Sugar
1/2 ts Salt
1/4 ts Sesame oil
1/4 ts White pepper
Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce for
30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300 degrees
and stir-fry chicken pieces rapidly for about 1 minute,or until chicken
loses pink color. Remove from pan and drain on paper toweling. In same pan,
heat 2 tablespoons oil until hot; sprinkle with garlic salt and dash of
ginger. Immediately add remaining diced vegetables and stir-fry for 10 to
20 seconds. Return chicken to mixture. Add 2 tablespoons dry white wine and
the sauce ingredients. Cook until done, about 6 minutes. Add a little
cornstarch mixed with water to thicken if necessary.
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