Side Pannel
Chinese Almond Chicken
Chinese Almond Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Chinese, Poultry
Ingredients List
- 3 lb Chicken*
- 1/3 c Fresh mushrooms**
- 3 tb Soy sauce
- 1/2 c Bamboo shoots; cut diag
- 3/4 ts Salt
- 1/2 c Celery; cur diag cut
- 1 tb Cornstarch
- 1/4 c Onion; cut in thin strips
- 2 tb Sherry
- 10 Water chestnuts; thin sliced
- 1 c Blanched almonds or walnuts
- 1/3 c Chicken stock
- 2 c Peanut oil
Directions
*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
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
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