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ALMOND CHICKEN 1 1/2 c. water 4 Tbsp. dry sherry 2 1/2 Tbsp. cornstarch 1 tsp. instant chicken bouillon 8 chicken breast halves, skinned and boned 1 egg white 1/2 tsp. salt 1 large carrot 4 tsp. soy sauce 6 green onions 3 stalks celery 8 fresh mushrooms, sliced 3 c. vegetable oil 1/2 c. blanched whole almonds (about 3 oz.) 1 tsp. grated fresh ginger root 1/2 c. drained, sliced bamboo shoots (1/2 of 8 oz. can) rice Combine water, 2 tablespoons sherry, 1 1/2 tablespoons cornstarch, the soy sauce and bouillon in small saucepan. Cook and stir over medium heat until thickens and boils; keep warm. Cut chicken into 1-inch pieces. Combine remaining sherry, remaining cornstarch, egg white and salt. Mix in chicken pieces. Pare carrot and dice. Cut onions into 1-inch pieces. Cut celery diagonally into 1/2-inch slices. Heat oil in wok or skillet to 375 degrees. Add 1/2 chicken pieces; cook until light brown, 3 to 5 minutes. Drain on paper towel. Repeat with remaining chicken. Remove all but 2 tablespoons oil. Stir-fry almonds in oil until golden, about 2 minutes; drain. Add vegetables to wok. Stir-fry 3 minutes. Mix in chicken, almonds and sauce. Stir-fry until hot. Serve over rice. Makes 4 to 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |