• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Steamed, Deep-Fried Chicken W/nutmeats

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 Spring chicken
  • 1 c Stock
  • 1/2 c Almond meats
  • 1 Egg
  • 1/2 c Flour
  • 1/2 ts Salt
  • Oil for deep-frying
  • 1 tb Cornstarch
  • 2 tb Water
  • 2 tb Soy sauce
  • 1 tb Honey
  • 1/2 c Water


1. Wipe chicken with a damp cloth. With a sharp knife, make an incision
along backbone, but do not cut through bone. Place bird in a heatproof bowl
and add stock.

2. Steam 30 minutes. (See "How-to Section"). Meanwhile blanch almonds and
chop coarsely.

3. Let bird cool slightly; then bone. Beat egg lightly and blend in flour
and salt to make a batter; then coat chicken with batter.

4. Heat oil until nearly smoking. Gently lower in chicken, using a wire
basket or large long-handled Chinese strainer. Deep-fry, basting and
turning until golden. Drain on paper toweling.

5. Let bird cool slightly. Carefully cut in 1-1/2-inch strips (running from
backbone to breastbone), then in 1-1/2-inch squares. Arrange, skin-side up,
on a serving platter.

6. In a cup, blend cornstarch and cold water to a paste. In a saucepan,
combine soy sauce, honey and remaining water, and heat, stirring. Then add
cornstarch paste and stir in to thicken. Pour over chicken. Garnish with
nutmeats and serve. VARIATION: For the almonds, substitute walnuts or
pecans, or use all 3 in combination.

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